This Maharashtrian-style matki usal is a protein-packed, healthy, and delicious curry made with sprouted matki (moth beans), potato, onion, and a few spices. In the marathi language, it is called ‘matki chi usal’.
Take matki beans in a bowl and rinse with water 2-3 times by massaging the beans lightly. Rinse until the water is not cloudy anymore.
Soak in enough water (2-3 inches above the beans) for at least 8 hours or overnight.
Drain the soaking water and take matki beans in a damp cotton cloth (handkerchief) or a muslin cloth.
Tie the cloth and keep it upside down in a bowl. Cover the bowl and keep it in a dark warm place for 12-14 hours or more or until sprouted.
Rinse sprouted matki once and keep it aside until ready to make usal. Or you can store it in the fridge for 2-3 days.
Making Matki Usal Recipe:
Take sprouted matki in a pressure cooker, and add around 2 cups of water and a pinch of turmeric powder. Place a small potato (rinsed well) in it. Cover the cooker with a lid, and put the weight on.
Pressure cook on medium-high heat for 1-2 whistles.Instant pot: Manual for 5 minutes.
Remove the potato, peel, and cut into cubes. Drain the excess water from the beans and save it to make gravy later.
Heat the oil in a pan on medium heat. Once hot add mustard seeds and let them splutter.
Add curry leaves and saute for 10-20 seconds.
Add hing and immediately add chopped onion. Sprinkle a little salt to speed up the cooking process. Cook until onions are soft, light pink or translucent in color.
Add ginger garlic paste. And saute for 1 minute or until the raw smell of ginger garlic goes away.
Add red chili powder and goda masala. Mix and cook for a minute. If the mixture looks dry then sprinkle some water to keep them moist and avoid burning.
Add potato cubes and boiled sprouts, remaining salt, and mix.
Add around ¼ cup drained water and simmer for 4-5 minutes. Most of the water will be absorbed by the potato.
Turn off the stove and lastly, squeeze the lemon juice, mix, and ready to serve.
Notes
Do not simmer after adding lemon juice to retain its flavor. So always add lemon juice at the end once the cooking is done.
The water amount may vary depending on how you prefer your matki usal - dry or semi-dry (moist kind). The above measurements give a dry sabzi kind consistency.
Do not overcook sprouted matki otherwise, it becomes mushy and loses its nutrients.