Matki Usal (Moth Beans)

They are extremely healthy and a great source of vitamins and protein. A bowl of sprouted matki beans give you your daily recommended intake of protein. Each tiny grain is packed with so much goodness and its delicious too.

1 Cup Matki /Moth Beans
2 Medium Onions - chopped
1 Large Tomato chopped
1 No Green chilly chopped
1 Teaspoon Garlic chopped
1 Teaspoon Ginger chopped
1 Sprig Curry leaves
1 Tablespoon Malvani Masala
¼ Teaspoon Goda Masala
½ Teaspoon Jaggery
½ Teaspoon Turmeric Powder
A pinch Asafoetida
2 Tablespoons Oil
½ Teaspoon Mustard seeds
Salt to taste

For garnishing
Chopped coriander and grated fresh coconut . 
Wash Matki and keep it in a large bowl. Add 3 cups of water. Soak the seeds overnight. Next morning drain out water, rinse it with fresh water and drain it. Now transfer it to a sprout maker or else tie it tightly in a cotton cloth for a day the next day you will see it sprout. Wash it and cook in cooker with water to the level of the sprouts with turmeric and a 1/4 teaspoon salt. Take a whistle on high flame and when cool immediately open the lid. 

In a kadai heat oil, add mustard seeds when it splutters, add turmeric powder, curry leaves and asafoetida. Saute it for a minute.Then add chopped onion and saute it light pink. Add finely chopped tomatoes and cook till it is soft. Now add sprouted matki, malvani masala and goda masala. Add the water in which the matki is cooked. Cover and cook it for 10 minutes on slow flame. After 10 minutes add jaggery and salt. Mix well. Again cover it and cook till jaggery melts. If you want extra gravy add water to adjust the consistency. Garnish it with chopped coriander and fresh coconut. Serve with rice or rotis. This usal can be used to make misal pav.

Labels: Vegetables, Vegan, Main course, Lentils, Matki, Moth Beans, Vegetarian, Vegan, Gluten Free, Maharastrian Cuisine 
Sneha's Recipe
Sneha's Recipe

Happy Home-maker and culinary enthusiast.

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