What is Matki Chi Usal
Matki Chi Usal is a delicious gravy from Maharashtra made with moth beans (a.k.a matki in local lingo) and served with flatbreads or Pav (dinner rolls)
Although Usal is also had in the dry sautè form. Having been in Mumbai for considerably long now, we have started adapting these local cuisines as part of the daily menu plan and these sprouted curry is part of a fortnightly meal rotation. The kids love this with hot chapatis for dinner. It also makes an excellent source of fibre (due to its sprouting, although sprouting is optional) and protein as a legume. A similar protein-rich dish is also this Punjabi Kala Channa that is made for a weekend brunch
Benefits of eating legumes (in particular moth beans)
- Rich in protein: Matki is a good source of plant-based protein, with around 24 grams of protein per 100 grams of raw matki. This makes it an excellent option for vegetarians and vegans looking to increase their protein intake.
- High in fiber: Matki is also high in dietary fiber, with around 10 grams of fiber per 100 grams of raw matki. This helps to promote digestive health and can also help to lower cholesterol levels.
- Low in fat: Matki is a low-fat legume, making it a good option for those looking to manage their weight or reduce their fat intake.
- Rich in vitamins and minerals: Matki is a good source of several essential vitamins and minerals, including iron, potassium, and folate. These nutrients are important for maintaining overall health and well-being.
- May help regulate blood sugar levels: Some studies have suggested that eating matki may help to regulate blood sugar levels, making it a good option for those with diabetes or those at risk of developing diabetes.
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Vegan GF and filling – that’s a good dish to have for your meal, isn’t it ? Let’s get cracking.
Soak time – 6 hrs of soaking time + Sprouting (optional) ; Prep time – 15 mins ; Cook time – 15 mins
Serves – 4 Cuisine : Maharashrian (indian) ; Course : Side dish / snack; spice level – medium
PIN FOR LATER
What you need to make Matki Chi Usal:
- 150 gram Moth beans( Matki – you can also make this with cow pea OR dried vatana / dried peas)
- 1 TBSP Oil
- 1 sprig Curry leaves
- 1/2 tsp mustard seeds
- 1/2 tsp Cumin Seeds
- 1/4 tsp turmeric
- 1 Potato (1 medium or 1/2 large)
- 1 Onion (large, minced)
- 1 Tomato (large, Ripe)
- 1/2 tsp Sugar (opt. But recommended)
- 1 tsp Lemon juice 1 TSP
- 1 tsp chopped coriander
Spice paste
- 1/4 cup Coconut
- 1 onion (medium, sliced)
- 1 inch Cinnamon
- 2 cloves
- 1 tsp Goda Masala
- 1/2 tsp Garam masala
- 1/2 tsp Red Chilli Pwdr
- 1 TBSP Coriander powder
- 1 tsp Kashmiri Red chilli pwdr
- 1/2 tsp dry mango powder (Amchur)
How to make Matkichi Usal:
- Soak the moth beans overnight (or till they double). Drain (at this stage, you can sprout them or use as is).
- In a saute pan, add 1 tsp oil. Saute the onions + whole spices (in the spice paste list) till onions caramelise. Cool and grind this with the spice powders + coconut to a smooth paste
- In a pressure pan, heat oil.
- Splutter the Cumin and mustard and curry leaves.
- Add turmeric, minced onion .Add salt and sauté well till onions turn golden brown. Now add soaked matki (moth beans), cubed potato tomato and the spice paste.
- Sauté well for 3-4 mins till the oil slightly separates.
- Add 1-1.5 cups of water and pressure cook for 4-5 whistles.
- If using Instant Pot, pressure cook MANUAL on HIGH for 15-20 mins, 10 min NPR.
- Alternatively you can also simmer this gravy on open pot for a more “bite-in-the-mouth” feel of the legumes. The cooking time may slightly vary then
- Let the pressure come down on its own. Mash up the potatoes a bit to give the gravy more volume and body.
- Add 2-3 TBSP water if you need to adjust the consistency to a gravy like texture.
- Let it simmer for 1-2 mins , at this stage adjust salt and spices.
- Finish with lemon juice and chopped cilantro.
- Serve hot with Chapatis or Pav (bread rolls)
Easy Matki Chi Usal Recipe | मटकीची उसळ| Moth Beans Gravy | Vegan and Gluten Free Recipes
Matki Chi Usal is a delicious curry from Maharashtra made with moth beans and served with flatbreads or Pav (dinner rolls)
Equipment
- Pressure Cooker Can Use Instant Pot or Open Pot too
- Thick Bottomed Pan
- Spice Grinder
Ingredients
- 150 gram Moth beans Matki – you can also make this with cow pea OR dried vatana / dried peas
- 1 TBSP Oil
- 1 sprig Curry leaves
- 1/2 tsp mustard seeds
- 1/2 tsp Cumin Seeds
- 1/4 tsp turmeric
- 1 Potato 1 medium or 1/2 large
- 1 Onion large, minced
- 1 Tomato large, Ripe
- 1/2 tsp Sugar opt. But recommended
- 1 tsp Lemon juice 1 TSP
- 1 tsp chopped coriander
Spice paste
- 1/4 cup Coconut
- 1 onion medium, sliced
- 1 inch Cinnamon
- 2 cloves
- 1 tsp Goda Masala
- 1/2 tsp Garam masala
- 1/2 tsp Red Chilli Powder
- 1 TBSP Coriander Powder
- 1 tsp Kashmiri Red chilli powder
- 1/2 tsp Dry Mango Powder Amchur
Instructions
- Soak the moth beans overnight (or till they double). Drain (at this stage, you can sprout them or use as is).
- In a saute pan, add 1 tsp oil. Saute the onions + whole spices (in the spice paste list) till onions caramelise. Cool and grind this with the spice powders + coconut to a smooth paste
- In a pressure pan, heat oil.
- Splutter the Cumin and mustard and curry leaves.
- Add turmeric, minced onion .Add salt and sauté well till onions turn golden brown. Now add soaked matki (moth beans), cubed potato tomato and the spice paste.
- Sauté well for 3-4 mins till the oil slightly separates.
- Add 1-1.5 cups of water and pressure cook for 4-5 whistles.
- If using Instant Pot, pressure cook MANUAL on HIGH for 15-20 mins, 10 min NPR.
- Alternatively you can also simmer this gravy on open pot for a more “bite-in-the-mouth” feel of the legumes. The cooking time may slightly vary then
- Let the pressure come down on its own. Mash up the potatoes a bit to give the gravy more volume and body.
- Add 2-3 TBSP water if you need to adjust the consistency to a gravy like texture.
- Let it simmer for 1-2 mins , at this stage adjust salt and spices.
- Finish with lemon juice and chopped cilantro.
- Serve hot with Chapatis or Pav (bread rolls)
Tried this recipe?Let us know how it was!
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Matkichi usal is a hot favourite at my place. We always make it with sprouted moth beans though. Love the texture of your curry. Looks so so tempting!
I love the colour and consistency of your Matki Chi Usal! I love the dish, and make it often too. You're tempting me to make it once more. Would be perfect for the rainy weather we are having in Bangalore lately.
Matki Chi Usal looks scrumptious with perfect consistency I love this dish .Great idea to incorporate sprouts in our diet.
I regularly use moth bean in my recipes, liked this matki chi usal. Loved the flavors of goda masala and taste of lemon in it.
It has been ages since I’ve made usal with moth beans. I really like it. This is going to be my weekend dish especially since I’m having friends over. Like your home made spice paste.
Thanks Mayuri. Do try and am sure you would like it too
You know what. When I came across your post of matki chi usal. I tried it out the next day. Let me tell you, it came out so perfect. I am so delighted to make this at home. Great post.
that’s so good Neha! thanks so much for trying and letting me know too – glad you liked it
I have never heard of these beans but I am sure I can make with other beans also. The masala sounds so tasy. I cant wait to try it
yes, you can make it with most other tiny legumes Mir
AFter cooking some moth bean recipes I have a little bit of the mothbeans left. I am so glad to try this classic usal recipe with it. This will be a wonderful dinner.
sure seema. Do try, am sure you would like it a lot..
Wah re wah…moon me paani agaya…laajawab matki usal
thanks pa !