Matki Usal | Matki Recipe

Preparation

1. Rinse the matki sprouts in water first once or twice. Drain the water and set sprouts aside.
2. Chop the onions, tomatoes, garlic and ginger roughly.
3. 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

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