Serves 4
1950 min
Matki Usal
Recipe GLPRb3d5d7e5d09326
Matki usal is a traditional Maharashtrian sprouted moth bean curry flavored with ginger, garlic, and fragrant goda masala. Tender sprouted beans are simmered with potatoes and aromatic spices to create a wholesome, protein-rich side dish with a lightly tangy finish from fresh lemon juice.
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Ingredients
½ cup Moth beans
3 cups Water for soaking and cooking
1 small Potato
¼ teaspoon Turmeric powder
1½ tablespoons Oil
½ teaspoon Mustard seeds
5½ Curry leaves
1 cup Onion, finely chopped
2 teaspoons Ginger paste
2 teaspoons Garlic paste
2 teaspoons Red chili powder
2 teaspoons Goda masala
1 pinch Asafoetida (hing)
Salt to taste
2 teaspoons Fresh lemon juice
Directions
Rinse the moth beans thoroughly under cold running water until the water runs clear. Soak them in plenty of fresh water for 8 hours or overnight.
Drain the soaked beans completely. Wrap them in a clean, damp cloth and tie securely. Place the cloth bundle in a covered bowl in a warm, dark location for about 24 hours until the beans sprout well. Rinse the sprouted beans and set aside.
Add the sprouted beans and whole potato to a pressure cooker along with 2 ½ cups of water and turmeric powder. Cover with the lid and place the weight on top. Cook on medium heat for 1 whistle.
Allow the pressure to release naturally. Once depressurized, open the lid and carefully remove the cooked potato. Drain the sprouted beans well.
Cut the boiled potato into small cubes.
Heat oil in a large pan over medium heat. Once hot, add mustard seeds and allow them to pop and crackle. Add curry leaves and sauté briefly for a few seconds.
Add the chopped onions and a pinch of salt. Cook, stirring frequently, until the onions become soft and light golden brown.
Stir in the ginger paste and garlic paste. Sauté for about a minute, stirring constantly, until the raw smell disappears.
Add the red chili powder and goda masala. Stir well to combine with the aromatics.
Cook for 1 minute, stirring frequently, to bloom the spices and release their flavors.
Add the cubed potato, sprouted beans, and ½ cup of water. Mix well to combine all ingredients.
Add a pinch of asafoetida and stir through. Simmer for 4–5 minutes until everything is heated through and flavors meld. Finish with a squeeze of fresh lemon juice. Taste and adjust salt as needed before serving.
