Matki Usal Recipe
11-01-2024
www.kitchenfoodrecipes.com
Ingredients:
For Sprouting Matki:
1 cup matki (moth beans)
Water, for soaking
For the Usal:
2 tablespoons oil
1 teaspoon mustard seeds
1/4 teaspoon asafoetida (hing)
1 large onion, finely chopped
2 medium tomatoes, finely chopped
1 teaspoon ginger-garlic paste
1-2 green chilies, chopped
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
2 teaspoons coriander powder
1/2 teaspoon garam masala
Salt to taste
1/2 cup grated fresh coconut
2 tablespoons chopped coriander leaves
Water as needed
Instructions:
Sprouting the Matki:
Rinse the matki beans and soak them in enough water overnight.
Drain the water, rinse, and tie the beans in a damp cloth. Set aside in a warm place for 24-48 hours to allow them to sprout.
Preparing the Usal:
Heat oil in a pan.A add mustard seeds and let them splutter.
A add asafoetida, followed by chopped onions. Sauté until onions are translucent.
Stir in ginger-garlic paste and green chilies. Cook for a minute.
A add chopped tomatoes and cook until they soften.
Mix in turmeric powder, red chili powder, coriander powder, and salt. Cook the spices for a few minutes.
Add the sprouted matki. Mix well to coat the sprouts with the spices.
Pour in enough water to just cover the matki. The bring to a boil, then reduce the heat. Cover and simmer until the beans are cooked but still firm.
Stir in garam masala and half of the grated coconut. Cook for another 2-3 minutes.
Final Touches:
Garnish with the remaining grated coconut and chopped coriander leaves.
Serve the Matki Usal hot with chapatis or rice.
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