Moth Bean Usal Recipe – Potato & Goda Masala Street Food

Last Updated on 2 months by Neha Deshmukh

Moth Bean Usal Recipe – Potato & Goda Masala Street Food

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Moth Bean Usal. It’s a vibrant, flavorful dish from Maharashtra, India, and honestly, it’s the kind of food that just feels like a hug. I first made this when I was trying to recreate the street food flavors I missed after moving away from home, and it instantly transported me back! It’s a little bit spicy, a little bit tangy, and totally addictive.

Why You’ll Love This Recipe

This Moth Bean Usal (pronounced oo-sal) is more than just a tasty snack. It’s packed with protein, incredibly satisfying, and surprisingly easy to make. The combination of earthy moth beans, soft potatoes, and the unique aroma of Goda Masala is simply divine. Plus, it’s a fantastic way to enjoy sprouts – a nutritional powerhouse!

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 2 cups moth bean sprouts
• 2 medium potatoes (chopped)
• ½ teaspoon turmeric powder
• 3 cups water
• ½ teaspoon salt
• 3 tablespoons oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 large onion (chopped)
• 10-12 curry leaves
• 1-1.5 teaspoon ginger-garlic paste
• 1-2 green chilies (chopped)
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• ½ teaspoon red chili powder (adjust to taste)
• 1-1.5 tablespoons goda masala
• ½ – ¾ cup tamarind pulp
• 1 teaspoon sugar or jaggery
• Coriander leaves (for garnish)
• Farsan/sev (for topping)
• Lemon wedges (for serving)

Ingredient Notes

Let’s talk ingredients! Getting these right will really elevate your Usal.

• Moth Bean Sprouts (Matki) – Health Benefits & Selection: Moth beans, or matki, are incredibly nutritious. They’re a great source of protein, fiber, and iron. You can find them at Indian grocery stores, or even grow your own! Look for sprouts that are firm and have a slightly sweet smell.
• Potatoes – Choosing the Right Variety: I prefer using Yukon Gold potatoes for this recipe. They hold their shape well during cooking and have a lovely buttery flavor. But any all-purpose potato will work just fine.
• Goda Masala – A Regional Maharashtrian Spice Blend: This is the star of the show! Goda Masala is a complex, aromatic spice blend from Maharashtra. It usually includes ingredients like coriander seeds, cumin seeds, sesame seeds, dried coconut, and a touch of chili. You can find it pre-made at Indian stores, or make your own (there are tons of recipes online!).
• Tamarind – Pulp vs. Block & Sourness Levels: Tamarind provides that signature tangy flavor. You can use tamarind pulp (ready-made) or tamarind block. If using a block, soak it in warm water for about 25-30 minutes, then extract the pulp. The sourness of tamarind can vary, so start with less and add more to taste.
• Oil – Traditional Oils Used in Maharashtrian Cooking: Traditionally, Maharashtrian cooking uses groundnut oil or sunflower oil. But you can use any neutral-flavored oil you prefer.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse the moth bean sprouts really well. Add them to a pressure cooker along with the chopped potatoes, turmeric powder, water, and salt. Pressure cook for 2-3 whistles.
2. While the sprouts and potatoes are cooking, let’s prepare the tamarind. Soak the tamarind in warm water for 25-30 minutes. Once softened, extract the pulp, discarding the seeds and fibers.
3. Now, heat the oil in a pan over medium heat. Once hot, add the mustard seeds and cumin seeds. Let them crackle – that’s where the magic begins!
4. Add the chopped onions and sauté until they turn translucent.
5. Toss in the curry leaves, ginger-garlic paste, and chopped green chilies. Sauté for another minute until fragrant.
6. Time for the spice blend! Add the turmeric powder, coriander powder, cumin powder, red chili powder, and Goda Masala. Cook for about 30 seconds, stirring constantly, to bloom the spices.
7. Pour in the tamarind pulp and simmer for 5-7 minutes, or until the raw aroma of the tamarind fades away.
8. Once the pressure cooker has cooled down, drain the cooked sprouts and potatoes. Add them to the spice mixture in the pan. Add a little water if needed to achieve your desired consistency.
9. Season with salt and sugar or jaggery. Simmer for 8-10 minutes, allowing the flavors to meld together beautifully.
10. Finally, garnish with fresh coriander leaves.

Expert Tips

Here are a few things I’ve learned over the years to make the perfect Moth Bean Usal:

• Achieving the Perfect Usal Consistency: Some like it dry, some like it saucy! Adjust the amount of water you add in the final step to get the consistency you prefer.
• Blooming the Spices for Maximum Flavor: Don’t skip the step of sautéing the spices! This helps release their essential oils and creates a more flavorful dish.
• Adjusting Spice Levels to Your Preference: Feel free to adjust the amount of red chili powder to suit your taste. If you like it really spicy, add a little more!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Moth Bean Usal: This recipe is naturally vegan! Just double-check your Goda Masala ingredients to ensure they don’t contain any animal products.
• Gluten-Free Moth Bean Usal: This recipe is also naturally gluten-free.
• Spice Level – Mild, Medium, and Hot: Control the heat by adjusting the amount of green chilies and red chili powder. My family prefers a medium spice level.
• Festival Adaptations – Ganesh Chaturthi & Makar Sankranti: Usal is often made during festivals like Ganesh Chaturthi and Makar Sankranti in Maharashtra. It’s considered an auspicious dish!

Serving Suggestions

Now for the fun part – serving! I love to assemble the Usal by layering it with chopped onions, tomatoes, farsan (a crunchy Indian snack mix), a squeeze of lemon juice, and a sprinkle of coriander leaves.

Serve it hot with pav (Indian bread rolls), lemon wedges, and extra toppings. It’s also delicious with roti or rice.

Storage Instructions

Leftovers? Yes, please! Moth Bean Usal can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Got questions? I’ve got answers!

• What is Moth Bean Usal traditionally served with? Traditionally, it’s served with pav (Indian bread rolls), but it’s also great with roti, rice, or even as a snack on its own.
• Can I use dried moth beans instead of sprouts? What adjustments do I need to make? Yes, you can! Soak the dried moth beans overnight, then pressure cook them until tender before using them in the recipe. You’ll need to increase the cooking time significantly.
• What substitutes can I use for Goda Masala? If you can’t find Goda Masala, you can try a combination of coriander powder, cumin powder, sesame seeds, and a pinch of chili powder. It won’t be exactly the same, but it will still be delicious.
• How can I control the sourness of the usal? Start with less tamarind pulp and add more to taste. You can also add a pinch of sugar or jaggery to balance the sourness.
• How long does Moth Bean Usal stay fresh in the refrigerator? Up to 3 days in an airtight container.

Enjoy! I hope you love this recipe as much as I do. Let me know in the comments how it turns out for you!