Matki Usal is an authentic Maharashtrian recipe, and it is made with Matki i.e. Moth Beans in regular onion-tomato base.
Since these beans are considered as a good source of proteins, many people include this spicy dish in their lunch as well dinner. It is also a great alternative to non-vegetarian food, as it provides large amount of proteins to our body at much cheaper rate.
In rural parts of Maharashtra, it is served with traditional thali dishes and basic rice dishes. However, some local restaurants and highway dhaba also serve it alongside Laadi Pav and chopped onions (as another variation of Misal Pav).
At home, you can enjoy it with hot chapatis and/or fulkas. And for gravy, you may add more water in this recipe.
Just for the information, the word Usal also roughly translates to boiling (technique). It simply means you will have to boil the beans in water.
In the following recipe, we just make the masala base using stir fry method and add beans & water later on. This way, the Matki beans absorb all the flavors and saves a lot of time while cooking.
Tip: When you’re planning to make this dish at home, soak the Matki beans for a day or two. The sprouted beans taste very delicious and add more nutrients to the usal gravy.
Serves – 2 people
Total Time – 40 minutes
- Matki/Moth beans – 1/2 cup, soaked in water for a day
- Potato – 1, small sized, chopped into small pieces
- Tomato – 1, medium sized, finely chopped
- Onion – 1/2, medium sized, finely chopped
- Red Chilli Powder – 1 tablespoon
- Turmeric Powder – 1 teaspoon
- Garam Masala Powder – 2 teaspoon
- Mustard Seeds – 1 teaspoon
- Curry Leaves – 4-5
- Garlic – 2, finely chopped
- Asafoetida – 1/2 teaspoon
- Oil – 2 tablespoon
- Coriander Leaves – 1 tablespoon, finely chopped
- Lemon slice
- Salt to taste
- Water – 2 cups
1. Heat oil in a wok or heavy bottom pan.
2. Once the oil gets hot enough, add the mustard seeds and wait till they splutter.
3. Add the chopped garlic, asafoetida and curry leaves in the wok. Stir well until the raw smell of garlic goes away.
4. Now, add the chopped onions and salt into this mixture. Fry them for 2-3 minutes on medium flame.
5. When the onions turn translucent, add the tomatoes, turmeric powder and red chilli powder.
6. Cook the masala for 4-5 minutes. Add the potato pieces into this mixture and cook them with the lid on for a couple of minutes.
7. Add the sprouted matki/moth beans in semi-cooked masala and mix well. Let it cook for 2-3 minutes.
8. Add 2 cups of water in it and cook for 10 minutes on lower flame. Cover it with the lid.
9. Sprinkle some garam masala powder and cook it for another two minutes.
10. Take it off the flame in a plate and garnish with chopped coriander leaves & lemon slice.