📝 About This Recipe
Matki, or Moth Bean, is a resilient, ancient legume native to India, celebrated for its nutty flavor and incredible nutritional profile. This authentic Matki Chi Usal is a quintessential Maharashtrian delicacy that transforms sprouted beans into a vibrant, protein-packed curry infused with the warmth of Goda masala. It is a harmonious balance of spicy, tangy, and subtly sweet notes that offers a true taste of rustic Indian coastal and inland heritage.
🥗 Ingredients
The Star Pulse
- 2 cups Sprouted Matki (Moth Beans) (rinsed thoroughly and drained)
The Aromatics & Base
- 2 tablespoons Vegetable Oil (peanut oil is preferred for authenticity)
- 1 teaspoon Mustard Seeds
- 1 teaspoon Cumin Seeds
- 1/4 teaspoon Asafoetida (Hing)
- 10-12 pieces Curry Leaves (fresh)
- 1/2 teaspoon Turmeric Powder
- 1 large Onion (finely chopped)
- 1 tablespoon Ginger-Garlic Paste (freshly pounded)
The Spice Blend & Seasoning
- 1.5 tablespoons Kanda Lasun Masala or Goda Masala (adjust based on heat preference)
- 1 teaspoon Kashmiri Red Chili Powder (for vibrant color)
- 1 teaspoon Jaggery (Gud) (grated; balances the spice)
- 1 teaspoon Salt (to taste)
- 1.5 cups Hot Water (for cooking)
For Garnish & Finish
- 1/4 cup Fresh Cilantro (finely chopped)
- 2 tablespoons Fresh Grated Coconut (optional but highly recommended)
- 1/2 piece Lemon (juiced)
👨🍳 Instructions
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1
Begin by rinsing your sprouted matki in a colander under cold running water. Ensure all the husks are clean and set them aside to drain completely.
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2
Heat the vegetable oil in a heavy-bottomed pan or kadai over medium heat. Once the oil is shimmering, add the mustard seeds and wait for them to crackle.
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3
Add the cumin seeds, curry leaves, and asafoetida. The curry leaves should crisp up instantly, releasing their aromatic oils into the base.
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4
Add the finely chopped onions to the pan. Sauté for 4-5 minutes until they become translucent and turn a light golden brown.
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5
Stir in the ginger-garlic paste and sauté for another minute until the raw pungent aroma disappears.
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6
Lower the heat and add the turmeric, red chili powder, and the star of the show: the Goda masala (or Kanda Lasun masala). Stir quickly for 30 seconds to toast the spices without burning them.
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7
Incorporate the sprouted matki into the spice base. Stir well for 2-3 minutes, ensuring every sprout is beautifully coated in the golden masala.
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8
Pour in the hot water and add the salt and jaggery. Using hot water helps maintain the cooking temperature and keeps the sprouts tender.
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9
Cover the pan with a tight-fitting lid. Reduce the heat to low-medium and let it simmer for 10-12 minutes.
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10
Check the matki; it should be cooked through but still hold its shape (not mushy). If there is too much liquid, simmer uncovered for another 2-3 minutes to reach a semi-dry consistency.
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11
Turn off the heat. Squeeze in the fresh lemon juice and stir gently to brighten the flavors.
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12
Garnish generously with fresh cilantro and grated coconut. Let the dish rest covered for 5 minutes before serving to allow the flavors to meld.
💡 Chef's Tips
To sprout matki at home, soak the beans for 8 hours, drain, and keep them in a warm, dark place in a muslin cloth for 15-24 hours. Avoid overcooking the matki in a pressure cooker; a pan is preferred to maintain the delicate texture of the sprouts. If you cannot find Goda Masala, a mix of Garam Masala and a little toasted coconut powder can work as a substitute. Always use hot water when adding liquid to the pan to ensure the sprouts don't become tough due to temperature shock. For a 'Rassa' version (thinner gravy), increase the water and add a tablespoon of toasted peanut powder for thickness.
🍽️ Serving Suggestions
Serve hot with Bhakri (Sorghum or Pearl Millet flatbread) for an authentic Maharashtrian experience. Pair it with steamed Basmati rice and a dollop of clarified butter (ghee). Top with 'Farsan' or 'Sev' (savory crunchy noodles) and chopped raw onions to turn it into a breakfast 'Misal'. Serve alongside a cooling bowl of cucumber raita to balance the heat of the spices. A glass of chilled Kokum Sherbet or Solkadhi makes for the perfect refreshing beverage pairing.