Matki Usal

24 Nov

Matki Usal.

Usal is a Maharastrian dish based on beans like matki, moong, waal etc. Generally usal is a dry curry made with sprouted beans. Oil is tempered with cumin seeds and onion is fried a bit. A lot of spices are added along with tamarind and jaggery. In matki usal, sprouted moth beans are cooked with onion and spices. Matki usal is served with roti or steamed rice.
Makes: around 1 Cup of Matkichi Usal.


Matki / Moth Beans 1 Cup
Onion 1 Small
Green Chiles 1 – 2
Ginger Garlic Paste 1/2 tsp
Coriander Powder 1/4 tsp
Cumin Seeds Powder 1/4 tsp
Turmeric Powder 1/8 tsp
Red Chilli Powder 1/4 tsp
Goda Masala 1/4 tsp (optional)
Jaggery 1/2 inch Block
Tamarind 1 inch Sized Ball
Cumin Seeds 1/2 tsp
Curry Leaves 4
Cilantro few Sprigs
Salt to taste
Oil 1 tsp

Method of preparation:

Remove stems, wash and finely chop the green chiles.
Peel, remove ends and finely chop onion.
Clean, wash and finely chop cilantro leaves.
Soak tamarind in few tablespoons of hot water and extract all the thick pulp.

Soak matki in water overnight and then refresh under running water.
Spread the soaked matki / mauth beans on a wide colander and cover with wet towel for around 2 days.
Every day, refresh the matki beans under running water.
Always make sure the towel is damp else sprinkle water to make it wet.
Once the moth beans sprout, refresh under fresh running water for the last time.
Bring to boil a cup of water, add sprouted matki, salt and cook covered till matki is just soft but not mushy.

Heat oil in a pan, add cumin seeds and curry leaves and fry for few seconds.
Then stir in chopped onion and cook till onion turns translucent.
Now add ginger garlic paste and green chiles.
Fry for few seconds, add cumin seeds powder, turmeric powder, red chilli powder, goda masala (if using), jaggery, tamarind extract and salt.
For for few more seconds and add sprouted matki.
Add few tablespoons of water and cook covered for a minute to let matki absorb all the flavors.
Uncover and fry for a minute or two to evaporate any excess moisture.
Garnish with finely chopped cilantro and serve matki usal with rice or roti.
Notes:Make sure matki is cooked well before removing from heat.

Suggestions: If matki is not cooked properly, add few tablespoons of water and cook covered on low heat till done.
Variations:Few tablespoons of ground coconut paste can also be added while cooking ussal. Chopped tomato or potato is sometimes used.
Other Names:Matkichi Usal, Matki Ussal, Sprouted Moth Beans Curry, Mauth Ussal, Matki Oosal.

2 Responses to “Matki Usal”

  1. Ravindra Kamath November 25, 2009 at 8:14 pm #


    the receipe given is really good. I will try this receipe since matki is really good if prepared with the right masala. you will get matki usal at every stall in wardha near nagpur and i enjoying eating the same every time i visit that place.

  2. Laxmi December 12, 2009 at 4:01 am #

    This is NOT Maharashtrian matki usal!!
    There is no ginger garlic paste in our usal, there is no tempering with cumin seeds either.
    This is a typical north indianised recipe.
    Tempering is with mustard seeds, hing, curry leaves(optional)
    Then add matki, and red chilli powder and turmeric.
    If you like onion can be added after tempering.
    Then add a nice bhaji masala or any curry powder you like to your taste.
    Then add gur (sugar otherwise) salt and water (not too much) and cook with water on top of lid .

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