Matki Usal | Matki Ki Sabji For Tiffin
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 is a vegan, high in protein, diabetic-friendly easy sprouts recipe.
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 teaspoon Garam Masala Powder
- 1 teaspoon Coriander Powder
- 1/2 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 a cup of water to prevent spices from burning
- 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.
Video
Notes
For this recipe, you can also make use of non sprouted matki. Just soak it for 8 hours or overnight before cooking.
You can skip adding onion-garlic and instead use tomatoes and ginger.