Name: Maharashtrian Matki Usal
Prep time: 1440 min
Cook time: 20 min
Total time: 2900 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 cup Sprouted Moth Beans, matki, washed gently; ½ Onion, finely chopped; ½ Tomato, finely chopped; 2 clove Garlic, crushed; 5 Curry Leaves; ¼ tsp Mustard Seeds; ¼ tsp Cumin Seeds; ⅛ tsp Asafoetida, hing; ¼ tsp Ground Turmeric; ¾ tsp Goda Masala, traditional Maharashtrian spice blend; ½ tsp Red Chilli Powder; ¼ tsp Jaggery, optional, to balance flavors; 1 tbsp Cooking Oil, peanut oil preferred; ¾ cup Water; ½ tsp Salt, to taste; 1 tbsp Coriander Leaves, chopped, for garnish

48 hr 20 mintotal

24 hr 20 min hands-on24 hr hands-off

Prep 24 hr · Cook 20 min

Serves: 2
Difficulty: Easy
Spice: Medium

Add to your week

Method

Heat oil in a kadhai or heavy-bottomed pan on medium heat.
Introduce the mustard seeds and let them splutter entirely. Follow quickly with the cumin seeds, asafoetida (hing), and fresh curry leaves.
Incorporate the crushed garlic and sauté briskly for a few seconds until the oil is beautifully fragrant.
Add the finely chopped onion and fry patiently until it softens and turns light brown.
Add the chopped tomatoes, turmeric powder, red chilli powder, and Goda masala. Cook down the mixture until the tomatoes break into a mush and the oil visibly separates from the masala base.
Gently fold in the sprouted matki, ensuring the fragile sprouts do not break. Sauté for 2 minutes to coat them in the tempered spices.
2 min
Pour in hot water. Season with salt and add the jaggery to harmonize the flavor profile. Bring the broth to a rolling boil.
Lower the heat, cover the pan and let the usal simmer for 10-12 minutes until the matki is tender but still holds its shape.
10–12 min
Garnish elegantly with fresh coriander and serve hot.

How to tell it's done

Soft, earthy sprouted beans suspended in a thin, mildly spicy, and perfectly balanced sweet-and-savory onion-tomato broth.

Getting it right

Tip

Avoid utilizing a pressure cooker for sprouted matki at all costs. The beans are highly delicate and will disintegrate into an unappetizing mush under pressure.

What to serve it with

A daily staple in Maharashtrian households. Best served steaming hot with soft chapatis or rustic bhakri, and a wedge of fresh lemon.

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Ingredients