Matki Usal | Matki Recipe (Moth Bean Curry)

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One of the favorite Maharashtrian Recipes at my place is the Matki Usal recipe that I have shared on this post. This one is a flavorful and perfectly spiced recipe of Matki Usal, which is simply a sprouted matki or moth beans curry. Also made with typical regional spices, this recipe is a vegetarian wonder and is a must try too. It makes for a delicious as well as nutritious and filling meal when paired with roti, bhakri, poli or steamed rice.

matki usal served in a white bowl.

About Matki Usal

Matki Usal is a traditional Maharashtrian dish that features sprouted moth or matki beans in a flavorful and spicy lentil-based gravy (usal or amti).

Different regions and households may have their own variations of this Matki Recipe, incorporating local spices or tweaks in the preparation method. Some might also include additional ingredients like tamarind or kokum for a slight tang and jaggery to balance that sourness.

One traditional ingredient that is pretty much a must for the recipe of Matki Usal is the classic Maharashtrian spice blend Goda Masala. So, make sure you have this spice powder mix. There are no substitutions for this masala in this recipe.

The sprouting of matki is a crucial step in this Matki Recipe. I sprout the moth/matki beans at home and the process takes about 1 to 2 days. After they are sprouted, I refrigerate them and use within 2 days. Whenever I want to make a sprouts curry like this recipe or the traditional Usal, I make it a point to sprout the beans in advance.

The traditional tempering (tadka) for Matki Usal involves mustard seeds, cumin seeds and curry leaves. Sometimes even asafoetida (hing) and fenugreek seeds (methi dana) can also be added. This tempering is added at the beginning of the cooking process to infuse the dish with aromatic flavors.

About This Recipe

To prepare this Matki Recipe, I follow my friend’s recipe. She has been gracious enough to share so many recipes with me. While I may have made some alterations as per the flavors that are liked by members of my family, the dish is simply fantastic.

One of the days I actually forgot to make the tempering for this Matki Usal. To my surprise, then also, the dish was just as delicious as it is with the tadka.

Trust me, even without the basic tempering, the curry tastes very good. So, my take – if you want, then skip the tempering or do it. Both ways the dish tastes good.

If you want, you can garnish this Matki Recipe with some freshly grated coconut and chopped coriander leaves for that burst of earthiness and freshness.

This delish Moth Bean Curry does not take much of a time to get ready. Hence, great for a quick lunch or dinner. Some bean sprouts and the usual Indian ingredients are all that’s required.

Nutritious, light and filling, Matki Usal pairs extremely well with chapatis and steamed rice. Also, an authentic way to serve it is with the Maharashtrian bread called Bhakri that rice creates a wholesome and satisfying meal.

Step-by-Step Guide

How to make Matki Recipe

Make Masala Paste

1. In a blender or grinder jar, take ½ heaped cup roughly chopped onions, 1.25 cups roughly chopped tomatoes, 4 to 5 roughly chopped garlic cloves and 1 inch roughly chopped ginger.

Blend the onions, tomatoes, garlic and ginger to a smooth and fine paste.

onions, tomatoes, garlic and ginger blended into a smooth paste to make matki amti.

2. Heat 2 tablespoons oil in a pan or pot. Crackle ½ teaspoon mustard seeds first. Then, add ½ teaspoon cumin seeds and 6 to 7 curry leaves.

Sauté until the cumin sizzles or changes color and becomes fragrant. Next, add the prepared onion-tomato-ginger-garlic paste.

You can use any neutral flavored oil.

prepared paste added to hot oil with spices in a pan to make matki amti.

3. Stir and continue to sauté.

sautéing masala.

4. Keep stirring and sautéing till the oil starts to leave from the sides of the paste. It takes about 11 minutes on low to medium-low heat.

The final consistency of the paste is shown in the picture below.

sautéed masala.

5. Then, add the following ground spices – ¼ to ½ teaspoon turmeric powder, 1 teaspoon red chili powder and 3 to 4 teaspoons homemade or store brought Goda Masala or as required.

ground spices added to masala.

6. Stir and mix very well.

ground spices mixed well to make matki recipe.

Make Matki Usal

7. Stir and add 200 grams sprouted matki/moth beans.

sprouted matki or moth beans added to masala to make matki recipe.

8. Stir and add about 2 to 2.5 cups water. Season with salt according to taste.

Cover the pan and, on medium-low to medium heat, simmer the curry till the matki beans are softened and cooked well. But make sure that they are not overcooked or overdone.

If the liquids dry up, then add some more water. The consistency of Matki Usal is neither thin not thick. So, you can add water accordingly.

You can also make the curry in a pressure cooker. Just add less quantity of water and pressure cook for 1 to 2 whistles.

water added to mixture to make matki recipe.

9. The Matki Recipe is ready to be served. Lastly, add 1 tablespoon chopped coriander leaves and mix with the rest of the curry or you can garnish it with coriander leaves.

simmering matki recipe.

10. Serve the Matki Usal hot with roti, bhakri, Poli, paratha or bread. This healthy and delicious curry can also be relished with steamed rice.

matki recipe served in a white bowl with a bowl of sliced onions and chapatis on a plate placed on the side and text layovers.

Expert Tips

  1. Ensure that you sprout the matki/moth beans well for improved taste and nutrition.
  2. If you plan to add tamarind/kokum and jaggery, make sure to balance these flavors well by adjusting the quantities.
  3. The tempering should be essentially added in the beginning. You can even choose to skip the tempering, if you want.
  4. The spice level can also be adjusted as per your preferences.
  5. Cook the sprouted matki until they are tender but not mushy. Overcooking may result in a loss of texture.

More Maharashtrian Recipes To Try!

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matki amti recipe, matki sprouts curry recipe

Matki Usal | Matki Recipe

This Matki Usal is a spiced and tasty Maharashtrian style Matki Recipe featuring matki sprouts a.k.a sprouted moth beans. Also made with typical regional spices, this curry is vegan and a must try. It makes for a delicious as well as nutritious and filling meal when paired with roti, bhakri, poli or steamed rice.
4.91 from 11 votes
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Cuisine Maharashtrian
Course Main Course
Diet Vegan
Difficulty Level Moderate
Servings 4


  • 200 grams sprouted moth beans (matki sprouts) or about 2 to 2.5 cups
  • ½ cup onions – roughly chopped & heaped
  • 1.25 cups tomatoes – roughly chopped, 100 grams
  • 4 to 5 garlic cloves small to medium-sized, roughly chopped
  • 1 inch ginger – peeled & roughly chopped
  • ½ teaspoon mustard seeds
  • ½ teaspoon cumin seeds
  • 6 to 7 curry leaves
  • 1 teaspoon kashmiri chilli powder or ½ teaspoon any other red chili powder
  • ¼ to ½ teaspoon turmeric powder
  • 3 to 4 teaspoon Goda Masala or add as required
  • 2 tablespoons coriander leaves – chopped
  • 2 to 2.5 cups water or add as required
  • 2 tablespoons oil
  • salt as required



  • Rinse the matki sprouts in water first once or twice. Drain the water and set sprouts aside.
  • Chop the onions, tomatoes, garlic and ginger roughly.
  • Blend the onions, tomatoes, garlic and ginger to fine and smooth paste in a grinder or blender.
    There is no need to add water while grinding as the juice from the tomatoes is enough.

Making matki usal

  • Heat oil in a pan. Crackle the mustard seeds first.
  • Add the cumin and curry leaves. Fry until the cumin sizzles or changes color or becomes fragrant.
  • Add the ground onion-tomato-ginger-garlic paste.
  • Stir and sauté on medium-low heat until the oil starts to leave from the sides of the paste.
  • Add the turmeric powder, red chilli powder and goda masala.
  • Stir to combine very well and then add the sprouted matki/moth beans.
  • Mix well and add water. Season with salt. Cover the pan with lid.
  • On a medium-low to medium heat simmer the curry until the sprouted matki beans are tender and cooked well.
  • If the liquids dry up then add some more water.
  • The consistency of matki usal is neither thin not thick. So you can add water accordingly.
  • Check the taste and add red chili powder, salt and goda masala if needed.
  • Lastly, add coriander leaves and mix with the rest of the curry.
  • Or you can garnish with coriander leaves.
  • Serve matki usal hot with roti, bhakri, poli, paratha or bread. It can also be served with rice.


  • Make sure that the matki sprouts are fresh and do not have an unpleasant odor. 
  • Rinse the matki sprouts in water a few times before adding it to the curry base. 
  • The consistency of the matki usal can be adjusted by adding less or more water. 
  • For a spicier curry, add green chillies and increase the amount of red chilli powder.  

Nutrition Info (Approximate Values)

Nutrition Facts
Matki Usal | Matki Recipe
Amount Per Serving
Calories 260 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 6g
Sodium 616mg27%
Potassium 724mg21%
Carbohydrates 34g11%
Fiber 2g8%
Sugar 2g2%
Protein 13g26%
Vitamin A 604IU12%
Vitamin B1 (Thiamine) 0.3mg20%
Vitamin B2 (Riboflavin) 0.1mg6%
Vitamin B3 (Niacin) 18mg90%
Vitamin B6 0.1mg5%
Vitamin C 40mg48%
Vitamin E 3mg20%
Vitamin K 5µg5%
Calcium 131mg13%
Vitamin B9 (Folate) 188µg47%
Iron 5mg28%
Magnesium 126mg32%
Phosphorus 144mg14%
Zinc 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.

This Matki Usal from the archives was first published on July 2014. It has been updated and republished on February 2024.

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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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Comments are closed.


  1. Sorry mam but not this beans recipe…the beans which is white in colour n large in size.

  2. Thanks for the reply.On second thoughts I did not want to tamper with the recipe and made it with matki only and as always the result was outstanding.5 stars

  3. I would like to know if moong or mixed sprouts can be used in this recipe instead of matki.will it taste the same?

    1. yes winnie, moong or mixed sprouts can be used. taste will be different but will be good.

  4. I tried this recipe today, came out very good …thank you for sharing the recipe

  5. Excellent post. I was checking continuously this blog and I’m impressed!
    Extremely helpful information specially the last part
    🙂 I care for such info a lot. I was looking for this particular information for a
    long time. Thank you and best of luck.

  6. Hi Dassana today for lunch I have prepared matki amti and it came really very well. Thanks for the recipe and keep blogging. and I love marathi food a lot so plz post more maharashtrian recipes. Thanks

    1. welcome sachi. i have some maharashtrian recipes in the draft and will add them slowly. thanks for sharing positive feedback.

  7. Hi dassana,

    When matki is in process of getting sprouts, it smels very bad, is there anyway to avoid it?


    1. if done properly, it does not stink. just remove all the water. drain water well. if there is water logged at the bottom, then they will start smelling.

  8. Hi dassana,
    Can u pls tel how to cook vaal ki sabji… do i need to remove the outer covering of vaal as i have heard it is bitter in taste.
    thanks5 stars

  9. Hi, Thanks for the recipe. Actually we, maharashtrians make matki usal or amti which contains coconut to give it body or thickness and i was constantly trying to get the recipe without it. Your recipe is an answer.

    Thanks again

    Dipti Bandekar

  10. Thanks for the recipe. Can u give me the recipe of malvani gravy bhindi and malvani recipe of val usal

  11. so perfect with roti and pulkas.wonderful treat there. and also healthy one too

  12. Hi,

    Can you please post the recipe for tomato chat ( tamatar chat) – It is a popular street food in Uttar pradesh.

    Thank You.4 stars

    1. welcome damini. thanks for sharing this recipe name. i am hearing first time about it.

  13. I love matki chi usal and make it almost the same way, except I don’t grind onion tomato but chop it in pieces instead.
    And yes, goda masala has absolutely no substitute. I always make extra usal so that I can have leftovers in the form of misal pav 😀