Sprouted Moth Bean Recipe – Authentic Maharashtrian Matki Usal

Last Updated on 2 months by Neha Deshmukh

Sprouted Moth Bean Recipe – Authentic Maharashtrian Matki Usal

Introduction

There’s just something so comforting about a warm bowl of Matki Usal. This Maharashtrian specialty, made with sprouted moth beans, is a hug in a bowl – flavorful, hearty, and packed with goodness. I remember my aaji (grandmother) making this for me when I was little, and the aroma would fill the entire house. It’s a dish that instantly transports me back to my childhood. Today, I’m thrilled to share her recipe with you, with a few tips and tricks I’ve learned along the way!

Why You’ll Love This Recipe

This Matki Usal isn’t just delicious; it’s also incredibly nutritious. Sprouted moth beans are a fantastic source of protein and fiber. Plus, the blend of spices creates a flavor profile that’s both warming and satisfying. It’s a relatively easy dish to make, perfect for a weeknight dinner or a festive occasion.

Ingredients

Here’s what you’ll need to create this authentic Maharashtrian delight:

• 200 grams sprouted moth beans (matki)
• ½ cup onions, roughly chopped
• 1 ¼ cups tomatoes, roughly chopped
• 4-5 garlic cloves
• 1 inch ginger
• ½ teaspoon mustard seeds
• ½ teaspoon cumin seeds
• 6-7 curry leaves
• 1 teaspoon Kashmiri chili powder (for color and mild heat)
• ¼ – ½ teaspoon turmeric powder
• 3-4 teaspoons Goda Masala (more on this later!)
• 2 tablespoons coriander leaves, chopped
• 2-2.5 cups water (adjust as needed)
• 2 tablespoons oil
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Sprouted Moth Beans (Matki) – Health Benefits & Selection: Look for plump, firm beans with small sprouts. They should smell fresh, not musty. Sprouting increases their nutritional value, making them easier to digest.
• Goda Masala – A Key Maharashtrian Spice Blend: This is the flavor of Maharashtrian cuisine. It’s a complex blend of spices, and every family has their own version. You can find it at Indian grocery stores, or even make your own (I’ll share a link to a recipe at the end!).
• Oil – Choosing the Right Oil for Authentic Flavor: Traditionally, groundnut oil is used for Usal. It adds a lovely nutty flavor. However, you can also use sunflower oil or vegetable oil if that’s what you have on hand.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the sprouted matki beans a good rinse and set them aside.
2. Roughly chop your onions, tomatoes, garlic, and ginger. Don’t worry about being too precise – it all gets blended anyway!
3. Now, blend the chopped onions, tomatoes, garlic, and ginger into a smooth paste. Don’t add any water while blending. This is key to getting that rich, concentrated flavor.
4. Heat the oil in a pan over medium heat. Once hot, add the mustard seeds. When they start to splutter, add the cumin seeds and curry leaves. Let them sizzle for a few seconds until fragrant.
5. Pour in the onion-tomato paste and sauté for about 11 minutes, stirring frequently. You’ll know it’s ready when the oil starts to separate from the mixture – that’s a sign of a well-cooked base.
6. Add the turmeric powder, Kashmiri chili powder, and Goda Masala. Mix well to combine. Cook for another minute, allowing the spices to bloom.
7. Stir in the rinsed sprouted matki beans and add the water. Season with salt to taste.
8. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer until the beans are tender. This usually takes about 20-30 minutes, but check occasionally and add more water if needed.

Finally, garnish with fresh coriander leaves and serve hot!

Expert Tips

A few little secrets to make your Matki Usal truly shine:

• Achieving the Perfect Texture: You want the beans to be tender but still hold their shape. Avoid overcooking them, or they’ll become mushy.
• Preventing the Usal from Sticking: The onion-tomato paste can sometimes stick to the bottom of the pan. Stir frequently, especially during the initial sautéing stage.
• Adjusting Spice Levels: Feel free to adjust the amount of chili powder to your liking.

Variations

This recipe is a great base for experimentation!

• Vegan Matki Usal: This recipe is naturally vegan!
• Gluten-Free Matki Usal: Also naturally gluten-free.
• Spice Level Adjustments (Mild, Medium, Hot): Reduce or omit the chili powder for a milder flavor. Add a pinch of cayenne pepper for extra heat.
• Festival Adaptations (Ganesh Chaturthi, Makar Sankranti): During Ganesh Chaturthi, some families add a touch of coconut milk for extra richness.

Serving Suggestions

Matki Usal is incredibly versatile. It’s fantastic with:

• Roti (Indian flatbread)
• Rice
• Bhakri (a coarser, millet-based flatbread)
• A side of yogurt or raita (yogurt dip)

Storage Instructions

Leftover Matki 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

Let’s answer some common questions:

• What are sprouted moth beans and where can I find them? Sprouted moth beans are moth beans that have been allowed to germinate. You can find them at Indian grocery stores, or you can sprout them yourself (it’s easy!).
• Can I use dried moth beans instead of sprouted? What adjustments should I make? Yes, but you’ll need to soak them overnight and then cook them until tender before adding them to the Usal. This will significantly increase the cooking time.
• What is Goda Masala and can I make it at home? Goda Masala is a complex Maharashtrian spice blend. Yes, you can make it at home! [Link to Goda Masala recipe]
• How do I adjust the water level during simmering to get the right consistency? Start with 2-2.5 cups of water and add more, a little at a time, if the Usal becomes too dry. You want a slightly thick, gravy-like consistency.
• Can this Matki Usal be made in an Instant Pot? Absolutely! Sauté the spices as directed, then add the beans and water. Pressure cook on high for 8-10 minutes, followed by a natural pressure release.
• What are some good accompaniments to serve with Matki Usal besides roti and rice? A simple onion-cucumber salad, or a side of papadums (crispy lentil wafers) would be lovely!