Gravy, Lentils

15-min Matki Chi Usal Recipe | मटकीची उसळ| Moth Beans Gravy | Vegan and Gluten Free Recipes

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



Other Maharashtrian dishes on the blog are 

Priya Vijay who blogs at SweetSpicyTasty gave us #Maharashtrian cuisine as a theme. Her Farali Chivda is something I would love to try out soon. 

Vegan GF and filling – that’s a good dish to have for your meal, isn’t it ? Let’s get cracking. 


Soak time – 8 hrs of soaking time + Sprouting (optional). 

Prep time – 10 mins

Cook time – 15 mins

Serves – 4

Cuisine : Maharashrian (indian). 

Course : Side dish / snack; 

spice level – medium 

What you need:

Moth beans / Matki (you can also make this with cow pea / alasandhe OR dried vatana / dried peas) – 150 grams

Oil – 1 TBSP

Tempering : Curry leaves, Mustard seeds 1/2 tsp, Cumin seeds – 1/2 tsp

turmeric -1/4 tsp

Potato – 2 medium (or 1 large)

Onion – 1 large (minced)

Ripe Tomato – 1 large

Spice powders:

Goda Masala – 1/2 tsp

Garam masala – 1/2 tsp

Red Chilli Pwdr – 1/2 tsp

Dhania powder / Dry Coriander powder – 1 TBSP

Kashmiri Red chilli pwdr – 1 tsp

Amchur / dry mango powder – 1/2 tsp

Sugar – 1/2 tsp (opt. But recommended) 

Garnish – Lemon juice 1 TSP + chopped coriander – 1 TBSP

How to:

  1. Soak the moth beans overnight (or till they double). Drain (at this stage, you can sprout them or use as is).
  2. In a pressure pan, heat oil. Splutter the tempering ingredients. 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 powders. 
  3. 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.
  4. Let the pressure come down on its own. Mash up the potatoes a bit to give the gravy more volume and body. 
  5. Add 2-3 TBSP water if you need to adjust the consistency to a gravy like texture.
  6. Let it simmer for 1-2 mins , at this stage adjust salt and spices. 
  7. Finish with lemon juice  and chopped cilantro. 
  8. Serve hot with Chapatis or Pav (bread rolls)



  1. The usual looks so inviting . I have always loved the flavor of goda masala in maharashtrian cuisine 🙂

  2. Poonam Bachhav

    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!

  3. 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.

  4. preethi'scuisine

    Matki Chi Usal looks scrumptious with perfect consistency I love this dish .Great idea to incorporate sprouts in our diet.

  5. Vasusvegkitchen

    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.

  6. Mayuri Patel

    I love moth usal. I always thought one had to sprout them. For a much quicker moth usal like your recipe of soaking the beans at night and using them. Healthy and tasty.

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