Wednesday, June 13, 2007

Matkichi Usal

When it comes to Maharashtrian food, one category of dry vegetables is typically the Usal. Usal is a vegetable made from whole beans and legumes (sometimes sprouted). The most common ones being Matki Usal (Sprouted Moth Beans), Moong Usal(Whole green gram), Olya Watanyachi Usal (green peas), Chawlichi Usal(Whole Black eyed beans), Walachi Usal, Harbaryachi Usal(whole green chana) etc. These lentils are high sources of proteins and best for surviving in places where fresh Indian vegetables are scarce. Oh yes... at my place I cook these twice a week! :D Here's Matkichi Usal for RCI Maharashtrian Cuisine and "U of Indian Vegetables"

Matkichi Usal

What you need:

1 cup Matki (Moth beans), sprouted
1 Onion, chopped
1-2 tsp Garlic Ginger paste
2-3 tsp Red Chilli Powder
2 tsp Garam Masala
½ tsp Turmeric
1 tsp Cumin Powder
1 tsp Corriander Powder
1 Tomato, chopped (optional)
2-3 strands of Corriander
Salt to taste

How to proceed:

1) Wash and soak matki for 5-6 hrs.
2) Drain water and put in thin wet cloth for sprouting. [this process might take 1-2 days]
Read more @ sprouting tips by Nupur here.
3) Put sprouted matki in cooker and cook for 1 whistle (if cooked more, it will become mushy!)
4) Heat oil in a pan, add ginger garlic paste and onion.
5) Saute till onions turn translucent
6) Now add all spices and mix well
7) Add matki and salt and cook covered for 5-10 mins
8) Garnish with chopped tomatoes and corriander. Serve hot with phulkas

* If some gravy is desired, add water and 3-4 tbsp roasted groundnut powder


Asha said...

Aarti,I made that Usal with Soya beansfor RCI too!:))
Looks good and healthy.

Ramya's Mane Adige said...

Hey! very healthy dish.... I make a similar one too!!

Nupur said...

Ooh, yummy and totally traditional!

Arts said...

Thanks Asha,
I prefer these to meat n fish wrt nutrition value! :)

Thanks Ramya,
good to know we share similar recipes

Thanks Nupur,
Usal for "U" ;) any matthu will think of it first!

nku said...


You can of course do variations like excluding tomatoes and adding whole raw peanuts (which after boiling, wonderfully complement to matki's taste).

Also one more tip would be to add probably 1/2 of required salt while boiling matki (step 3), which I personally prefer as it gives curry more uniform taste. Rest of the salt is required for onions etc.