Usal is just one form of curry mainly prepared with pulses. Matki or moth beans are sprouted which makes it more nutritious. This semi-dry form of curry is part of a typical Maharashtrian cuisine. It’s healthy, delicious and easy to make. It can be prepared for lunch or dinner and goes well with rice/bread/chapathi.
Although it is a no onion no garlic recipe, we can prepare it in variety of ways such as by adding onion, tomato, garlic or potatoes etc. Misal is a very famous Maharashtrian delicacy which uses Usal as a base. Usal can be any of the following: Matki Usal, Moong Usal, White chana Usal or mixed sprouts Usal etc.
You can find the recipe of Moong Usal here – Green Gram Curry (Moong Usal).
Below is my version of Matki Usal:
Matki chi usal is a semi-dry sprouted moth beans curry.
- 2 Cups Matki (Moth Beans) sprouted
- 2 tsp Oil
- 1/4 tsp Mustard seeds
- 5-6 Curry leaves
- 1-2 Jaggery
- 2-3 petals Kokum
- 2 tsp Red Chili Powder
- 2 tsp Goda Masala/Garam Masala
- Salt to taste
- 1/4 tsp Turmeric
- 1-2 tsp Ginger Chili paste or as desired
- Coriander leaves chopped for garnishing
- 1/4 cup Water
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Steps for sprouting beans:
Soak 1 cup of moth beans in water overnight or for 5-6 hours. After that drain the water, wash the moth beans and tie them in a muslin cloth. Keep it covered in a warm place. Sprouts will be ready after 20-24 hours.
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In a pressure cooker, add sufficient water and sprouted beans. Add little turmeric and pressure cook for 3-4 whistles.
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Heat kadhai or pan on a medium flame and add oil. Once hot, add mustard seeds.
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Once mustard seeds crackle, add curry leaves, ginger chili paste, turmeric and saute.
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Add boiled moth beans and mix well. Cook for some time.
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Now add jaggery, kokum and salt. Mix and cook for 5-10 minutes.
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Add chili powder, garam/goda masala and bring to boil.
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Garnish with coriander leaves and serve hot with chapathi/rice/bread.
Steps for sprouting beans at home:
Start sprouting process a day in advance.
- Take a cup of moth beans and soak in water for 5-6 hours or overnight.
- Drain the water and wash the soaked beans. Transfer them into a muslin cloth.
- Keep the wet muslin cloth in a container and cover with a lid. Keep it in warm place for sprouting. I usually place it in oven with light ON for a day or two.
- Good sprouts look like these. Use them for Usal or salad.
Step by Step Recipe of Matki Usal:
- In a pressure cooker, add sprouted moth beans, water and little turmeric. Pressure cook for 3-4 whistles.
- In a kadhai/pan, heat oil on a medium flame. Make a tempering of mustard seeds, curry leaves, turmeric and asafoetida powder (hing). Add ginger-chilli paste and saute.
- Now add boiled moth beans and saute.
- Add jaggery, kokum, salt and mix well. Cook for another 5-10 minutes.
- Add red chili powder, goda/garam masala and bring to boil.
- Garnish with coriander leaves and serve hot with chapati, rice or bread.
