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Matki usal in English translates to Moth Bean Curry. This is a nutritious curry recipe made using sprouted matki (moth beans) simmered in coconut-based gravy.
This curry is also called�?matki dal�?and is a staple food in every Maharashtrian household.
This is a�?vegan, high in protein,�?diabetic-friendly�?easy�?curry recipe.
About Matki Sabji (Dry)
Matki Chi usal is a traditional Maharashtrian dish made with sprouted Matki (Moth Beans). This is a protein-rich delicious and nutritious�?curry.�?
Matki is also known as�?Moth Beans, Mat Beans or Dew Beans. This is a�?vegan, protein-rich,�?diabetic-friendly,�?and nutritious recipe.
Matki chi usal (moth bean curry) is very popular in Maharashtra and is often served with chapati, phulka or as a side dish with amti bhat (dal rice). This is one of the staples in every Maharashtrian household.
In the north this�?usal (curry)�?is made in�?onion tomato-based gravy�?and in the south, you will find it made in�?coconut-based gravy. Whatever may be the variation, it is one of the most loved�?legumes�?all across India.
Many times, this matki chi usal is deliberately made in huge quantities so that this dish can be instantly transformed into misal (another most popular Maharashtrian Snack recipe) by adding farsan, boiled potatoes, and raw onions along with a gentle squeeze of lemon juice.
If you are into a plant-based, vegan or vegetarian diet this legume is one the best source of protein.
They are light and easy to digest. This matki chi usal can be made dry, semi-dry or with gravy. The dry version is apt for lunch box along with flatbreads.
For more plant-based protein recipes I have already shared�?Chana Masala (black chickpea curry),�?Chavali Chi Usal (Black Eyed Bean Curry),�?Masoor Chi Usal (Brown Lentil Curry),�?Dalimbi Usal ( Field Beans Curry).�?Do check them out if interested.
This�?one-pot dish�?is�?easy�?to make and loved by everyone.
As this legume cooks fast unlike others I usually prepare it in a saucepan over the stovetop. This curry can be made in a pressure cooker as well as in an instant pot.
Including�?legumes�?in everyday meals is a great way to get your�?daily intake of necessary nutrients.
To make any�?pluses�?or�?legumes�?the main step is to soak them in water overnight or at least for 4-5 hours before cooking them. This helps in getting�?rid of bloating�?when consumed and helps legumes cook faster.
For�?matki (moth beans)�?to sprout, you need to soak them in water for about 8 hours or overnight. Then drain all the water, and keep them aside covered in a dark cloth for 2-3 days and allow them to sprout.
I have given an in-depth method of How to sprout matki (moth beans). Click here to see.
Once the matki is sprouted, you can make the usal immediately or you can store the sprouted matki in a container with a lid in the refrigerator and use it within 3-4 days.
This�?delicious,�?protein-packed�?curry is�?low in the glycemic index�?making it diabetic friendly dish. This is a sure shot for�?delicious comfort homestyle food.
This dry version of matki chi usal is a great lunch box option for kids as well as adults.
lngredients
Sprouted Matki (Moth / DewBeans) – We will need 2 cups of sprouted matki (moth beans). Here’s how to sprout matki at home.
Onion & Tomato –�?We will require finely chopped onions and tomatoes for this recipe. You can skip onions if you do not eat them.
Garlic – Garlic imparts a subtle flavour to this dish.
Spices & Herbs –�?We will use basic Indian spices here like garam masala, coriander powder, cumin powder, turmeric powder and red chilli powder. We will also need a few curry leaves and finely chopped cilantro (coriander leaves) to garnish.
For Tempering – We will require, mustard seeds, and hing (asafoetida).
Water– As this is a dry sabji we still will need to add little water for the sprouts to cook. I ended up adding 1.5 cups of water. Add water gradually as required.
Oil – I have use sunflower oil in making this matki chi usal.
Recipe Video
Variations
Instead of using matki (moth beans), you can use green mung beans (hirve mug), harbara (black chickpeas) and whole masoor (whole brown lentils)
Serving Suggestions
- You can serve this usal with chapati, phulka or bhakri.
- You can also serve this with plain rice or as a side dish with dal rice.
Storage Options
This dry matki chi usal stays good for 5-6 days in the refrigerator. Reheat before serving.
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How to make Dry Matki Chi Usal For Tiffin
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Recipe Card
Matki Usal | Matki Ki Sabji For Tiffin
Ingredients�?�?
- 2 cups Matki (Moth/Dew Beans), sprouted
- 1 Onion, finely chopped
- 1 Tomato, finely chopped
- 1 teaspoon Garlic, roughly crushed
- 1 teaspoon Mustard Seeds
- 7-8 Curry Leaves
- 1/4th teaspoon Hing (Asafoetida)
- 1/2 teaspoon Tumeric Powder
- 1 teaspoon Red Chilli Powder
- 1 tablespoon Garam Masala Powder
- 1 tablespoon Coriander Powder
- 1 teaspoon Cumin Powder
- 1 teaspoon Jaggery
- Salt to taste
- 2 tablespoons Oil
- Water, as needed
Instructions�?
- Heat oil in a kadhai. Add mustard seeds and let them spluttter.
- Add hing, curry leaves and finely chopped onions. Saute onions till translucent.
- Add roughly crushed garlic and saute till the raw smell of garlic fades away.
- Add finely chopped tomatoes and cook tomatoes till they softens.
- Once tomato softens, add spices, red chilli powder, turmeric powder, garam masala powder, coriander powder, cumin powder.
- Mix the spices well the onoin toamto mixture.
- Add half cup of water to avoid spices from buring
- Let the water come to a boil.
- Add the sprouted matki (moth beans). Mix well.
- Add salt to taste and jaggery.
- Add 1/2 cup of water. cover and cook.
- Stir occasionally and add water gradullay for matki to cook.
- Lastly, garnish with finely chopped coriander leaves.
- Matki Usal – Matki Sabji for tiffin is ready.
- Serve with phulka, roti or bhakri.
