Authentic Matki Usal Recipe – Spicy Moth Bean Curry

Last Updated on 2 months by Neha Deshmukh

Authentic Matki Usal Recipe – Spicy Moth Bean Curry

Introduction

Oh, Matki Usal! This dish holds such a special place in my heart. It reminds me of rainy afternoons spent with my grandmother, the aroma of spices filling her kitchen. It’s a Maharashtrian staple, a comforting and flavorful curry made with moth beans. And honestly, once you try it, you’ll be hooked! It’s a little bit of work, but so worth it. Let’s get cooking!

Why You’ll Love This Recipe

This Matki Usal isn’t just delicious; it’s packed with goodness. It’s a protein powerhouse thanks to the matki (moth beans), and the spices offer a wonderful warmth. Plus, it’s incredibly versatile – perfect as a main course with bread, rice, or, my personal favorite, as Misal Pav! It’s a dish that truly satisfies.

Ingredients

• 1 cup Matki (Moth Beans / Turkish Beans)
• 1 tablespoon + 1 teaspoon Oil
• 2-3 Kashmiri Chillies
• 1 teaspoon Chilly Powder
• 1 teaspoon Mustard Seeds
• 1 teaspoon Turmeric Powder
• A pinch Asafoetida (Hing)
• 1 medium Onion
• 5-6 Garlic cloves
• 1 inch Ginger
• 1 medium Finely chopped tomato
• 1 tablespoon Fresh Scraped Coconut (optional)
• 1 teaspoon Jaggery (optional)
• 1 tablespoon Chopped Coriander
• 1 teaspoon Garam Masala Powder (Spice Powder)
• 1 teaspoon Aamchoor
• To taste Salt
• 1 medium Finely chopped onion (for serving)
• As required Farsan
• 1 tablespoon Chopped Coriander (for serving)
• Lemon pieces

Ingredient Notes

• Matki (Moth Beans / Turkish Beans): These little beans are nutritional powerhouses! They’re a fantastic source of protein and fiber. You can usually find them at Indian grocery stores, or online.
• Kashmiri Chillies: Don’t be fooled by their vibrant red color – they add a beautiful hue and a mild heat. Soaking them is key to releasing that color and flavor.
• Asafoetida (Hing): This might smell a little…interesting at first, but trust me, it adds a depth of flavor that’s essential in Indian cooking. A little goes a long way!
• Regional Variations in Spice Blends: Every family has their own secret touch! Some add a pinch of cumin, others a dash of coriander powder. Feel free to experiment and make it your own.
• Oil Choice: Traditionally, peanut oil is used, but any neutral oil like vegetable or canola oil works just fine. I sometimes use mustard oil for an extra pungent kick!

Step-By-Step Instructions

First things first, let’s get the matki ready. Soak the matki in water for at least 8 hours, or even overnight. Then, drain it and wrap it in a damp cloth for another 8 hours to sprout. You’ll see little tails appear – that’s what we want!

Next, soak those Kashmiri chillies in water for about 30 minutes to soften them up. Then, grind them into a smooth paste. Also, grind the onion, garlic, and ginger into a coarse paste – this forms the base of our flavour.

Now, pressure cook the sprouted matki with enough water to cover it for just one whistle, then simmer on low heat for another 2-3 minutes. This ensures they’re tender but still hold their shape.

Time for the magic! Heat the oil in a pan over medium heat. Add the mustard seeds, turmeric powder, and hing. Wait until the mustard seeds start to crackle – that’s when you know the flavors are about to bloom.

Add the onion-ginger-garlic paste and cook until it turns a beautiful golden brown. This takes patience, but it’s worth it!

Toss in the chopped tomatoes and sauté until they soften, about 3-4 minutes.

Now, add the cooked matki, garam masala, salt, jaggery (if using), coconut (if using), aamchoor, and that vibrant Kashmiri chilli paste. Add a little water to get the gravy to your desired consistency.

Let it all simmer together for 5-7 minutes, allowing the flavors to meld and deepen. Stir in the fresh coriander just before serving.

For a final flourish, heat a little oil and temper the chilli powder in it. Pour this over the usal for a beautiful red hue and an extra kick.

Expert Tips

• Soaking & Sprouting Matki for Best Results: Sprouting makes the matki easier to digest and enhances its nutritional value. Don’t skip this step if you can!
• Achieving the Perfect Usal Consistency: Add water gradually while simmering to get the gravy just right. You want it thick enough to coat the matki, but not too dry.
• Balancing Spice Levels: Taste as you go! Adjust the chilli powder and aamchoor to your preference.

Variations

• Vegan Matki Usal: This recipe is naturally vegan! Just ensure your farsan is also vegan-friendly.
• Gluten-Free Matki Usal: Again, this is naturally gluten-free, but double-check the ingredients in your farsan.
• Spice Level Adjustments: My family loves it spicy, but you can easily tone it down by using fewer Kashmiri chillies or reducing the chilli powder. For extra heat, add a pinch of cayenne pepper!
• Festival Adaptations: We often make this during Ganesh Chaturthi, offering it as prasad.

Serving Suggestions

• Misal Pav: The classic pairing! Layer the usal with chopped onions, farsan, coriander, and a squeeze of lemon juice, then serve with pav (Indian bread rolls).
• Accompaniments: It’s also delicious with roti, rice, or even just a side of plain yogurt.

Storage Instructions

Leftover Matki Usal can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavors develop!

FAQs

• What is Matki and where can I find it? Matki, also known as moth beans or Turkish beans, is a legume popular in Indian cuisine. You can find it at Indian grocery stores or online retailers.
• Can I skip the sprouting process? What’s the impact on texture and digestion? You can, but sprouting makes the matki easier to digest and improves its texture. Without sprouting, it might be a little harder and take longer to cook.
• How do I adjust the spice level of the Usal? Start with less chilli powder and Kashmiri chillies, then add more to taste. Aamchoor also adds a tangy spice, so adjust that accordingly.
• Can I make this Usal ahead of time? Absolutely! It’s a great make-ahead dish. The flavors actually deepen overnight.
• What is Aamchoor and can I substitute it? Aamchoor is dried mango powder, adding a tangy flavor. If you can’t find it, you can substitute with a squeeze of lemon juice or a teaspoon of tamarind paste.
• What is the best type of Farsan to use for Misal? A crunchy, savory farsan is best. Look for one made with chivda (flattened rice) or sev (gram flour noodles).