Brahmini Style Matki Chi Usal (traditionally Prepared Sprouted Moth Beans)
Matki chi usal is a staple dish in every Marathi household. Many families I know prepare this dish at least twice every week. May be because its easy to prepare and tastes great. Here is the recipe passed down to me by my mother.
Serves:
4
Preparation Time:
15 mins
Cooking Time:
30 mins
Complexity:
Medium
Ingredients:
Sprouted Matki (moth beans) - 250 gms
FOR COOKING
Oil - 2 tbsp
Mohri (Black mustard seeds) - 1/2 tsp
Jeera (Cumin Seeds)- 1/2 tsp
Hing (asafoetida)- A pinch
Red Chili Powder - 1 tsp
Kadi Patta (Curry leaves)- 10 to 12
Salt to taste
Jaggery - 1 tbsp
Haldi (Turmeric)- 3/4th tsp
Water- 1 cup
FOR TEMPERING
Oil - for deep frying
Oil- 2 tbsp
Mohri (Black mustard seeds) - 1/2 tsp
Jeera (Cumin Seeds)- 1/2 tsp
Hing (asafoetida)- A pinch
Haldi (Turmeric)- 3/4th tsp
Dry Red chilies- 6 nos
FOR GARNISH
Fresh grated coconut - 2 tbsp
Finely chopped coriander- 2 tbsp
Lemon wedge- 1
Directions:
FOR COOKING
Heat 2 tbsp oil in a kadhai, add Mohri, Jeera, Hing and kadi patta. Let the ingredients splutter
Now add the chili powder, give it a quit stir
Add to this, the sprouted matki
Mix everything well and add salt to taste
Pour in 1 cup hot water (The amount of water should be just a little above the level that of Matki)
Cover with a lid and let the Matki cook for 15 mins. Keep stirring occasionally
In a separate small kadhai or pan heat oil for deep frying
Deep fry the dry red chilies on slow flame, till them become nice and crispy
The chilies should retain their red colour, if the heat is too high they will turn black.
Check if the Matki is cooked, if not add hot water if you feel the need
When the matki is cooked well, check for salt and add grated or pound jaggery
FOR TEMPERING
Heat 2 tbsp oil in a small kadhai (you may reuse the dry chili fried oil)
When the oil is hot, add Mohri, Jeera, Hing and kadi patta. Let the ingredients splutter.
Add haldi, in a second turn off the heat
Pour this tempering over the cooked matki and quickly mix.
Cover and let it rest
FOR GARNISH
Crush the deep fried dry red chilies using a spoon or with your hands
Just before serving, garnish the usal with fresh coconut, coriander and the crushed red chilies
Footnotes:
This recipe is a two step process, cooking and post cooking
You may adjust the chilies and jaggery as per your liking
The authentic taste of this dish is usually on a sweeter side. Its savoury and less spicy
The final dish should be more dry than watery. Only retain a little gravy while cooking
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