Tuesday, August 16, 2016



Moth Beans, also called Turkish Gram, (pronounced "Moat Beans", are known as Matki in Hindi and Marathi. They are very nutritious and have many health benefits. Elsewhere in this blog you will find the recipe for Matki Pulao in which I have also explained how we sprout the moth beans. As you may know, the use of moth beans in sprouted form makes it all the more nutritious and easy to digest.

Today's dish, which is called Matki chi Usal is a popular and easy to make item in Maharashtrian cuisine that I learnt during our days in Pune. In "Usals" spouted lentils, like matki for instance, are cooked with tomato, chillies, coconut etc . These protein-packed dishes are served as accompaniments to bhakris, rotis, or pav.

  • Matki ( Sprouted Moth Beans), 1 cup
  • Mustard Seeds, 1/2 tsp
  • Hing, (Asafoetida), 1/2 tsp
  • Haldi (Turmeric Powder), 1/2 tsp
  • Onions, medium-sized, chopped fine, 2
  • Tomato, chopped fine, 1
  • Coriander leaves, finely chopped, 1 tbsp.+ some for garnish
  • Coconut Gratings, 2 tbsp. + some for garnish
  • Red Chilli Powder, 1 tsp, or to taste
  • Bedekar's Goda Masala, 1 tsp
  • Salt, to taste
  • Oil, 1 and 1/2 tbsp.


Heat oil in a thick-bottomed kadhai, and when it gets hot add mustard seeds, and wait for them to splutter
Next add the hing, turmeric powder followed by the finely chopped onions
Saute till the onions turn slightly golden brown
Add finely chopped tomato, salt to taste, coconut gratings and finely chopped coriander leaves *
*Keep some of the coconut gratings and coriander leaves aside for garnish
Add chilli powder and Goda Masala and mix well
Now add enough hot water to cook the matki
Cover and cook on medium flame, stirring from time to time, till the matki gets cooked
Once it is cooked, transfer to serving bowl
Garnish with the finely chopped coriander leaves, and freshly grated coconut that has been kept aside
Serve with bhakri, rotis or pav

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