Matki Usal Recipe-Maharashtrian Matki Usal
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4-5
 
Ingredients
  • ½ Cup=125 gms sprouted Matki (Moth Beans) (After sprouting it weighs 250gms)
  • 150 grams Boiled Potatoes
  • 125 gms =2 medium sized Tomatoes (finely chopped)
  • For Vaatan:
  • 8-10 Cloves of Garlic
  • ½ inch Ginger root
  • 75 gms=1 medium sized Onion (sliced)
  • ½ Cup=40 gms grated dry coconut
  • ½ Cup Coriander Leaves (finely chopped)
  • Cooking Oil
  • Salt
  • 8-10 Curry Leaves
  • 1 tsp Mustard Seeds
  • 1 tsp Cumin Seeds
  • ¼ tsp Asafoetida Powder
  • 2 Green Chilies (sliced lengthwise)
  • ½ tsp Turmeric Powder
  • 1-1/2 tsp Red Chili Powder
  • 1 tsp Garam Masala Powder
  • 1 small Onion=40 gms (finely chopped)
Instructions
  1. Heat a Pan and dry roast grated dry coconut until it becomes brown in color. On medium heat, dry roast for 4 mins. Remove from heat.
  2. Heat 2 tbsp Cooking Oil in the same pan.Put Ginger and Garlic and fry until Garlic becomes light brown in color. As Garlic becomes brown, add sliced Onions and fry until it turns brown. Onions become brown in 7-8 mins on medium heat.
  3. Now, add chopped coriander leaves. Add dry roasted coconut and mix well.
  4. Roasted Masala is now ready. Let it cool completely before grinding. As it cools down , transfer the ingredients to a grinder jar. Grind into a fine and thick paste.We have used ½ Cup of water for grinding
  5. Heat 3-4 tbsp Cooking Oil in a pan. Meanwhile, heat 4 Cups of Water.
  6. As Oil gets heated, add Mustard Seeds.As Mustard Seeds splutter, add Asafoetida Powder, Cumin Seeds, Curry Leaves, Green Chilies and Chopped Onions. Fry until Onions become soft.
  7. As Onions become soft, now add turmeric powder. Add Masala Paste (Vaatan), Red Chili Powder,Add Garam Masala Powder and Bhunao the masala. During Bhunao, add water as Masala begins to get dry (We will use ¼th Cup water for Bhunao)
  8. After 10 mins of Bhunao, Oil has begun to ooze out the Masala. Now add sprouted Matki, chopped coriander and some salt.
  9. We will add 1-1/2 Cups of Hot Water. Allow it to simmer on medium heat. Reduce the heat and cook covered
  10. We have cooked covered for 8 mins. Now add Potatoes. Crush with palms and add (Don't cut with knife). Add Chopped tomatoes and coriander leaves. Add some water to adjust consistency of the gravy. We have used total 3-1/2 Cups of Hot Water in this recipe.Reduce the heat, and cook covered
  11. Uncover after 8 mins of cooking. Switch off the heat and keep Usal covered until serving time
  12. Matki Usal is ready. We have served it with Hot Pooris. We can also enjoy it with Roti or Rice
  13. Tip of the Day: Why add hot water in a gravy?
  14. Hot water ensures that the tempertaure of roasted masala does not drop. It also enhances the taste of gravy
Recipe by Kali Mirch - by Smita at https://kalimirchbysmita.com/maharashtrian-matki-usal-recipe/