Matki Usal Recipe-Maharashtrian Matki Usal

Matki Usal is a popular Maharashtrian preparation that is prepared in our homes quite frequently.

In this curry preparation, sprouted Matki (Moth Beans) is the star performer which is combined in a thick masala prepared with roasted onion, garlic, fresh coriander and dry coconut and spiced up with one’s choice of bottled masalas as per different regions in Maharashtra like Kala Masala, Malwani Masala but if you fail to procure such masalas, you can even add spicy red chili powder and garam masala powder in this preparation.

Matki is allowed to weave its own magic by pairing up with potatoes specially boiled and crushed roughly. I got this recipe from my domestic help Vithatai, who originally hails from Solapur in Maharashtra but has been working in Pune for almost a decade now. She, while dictating this recipe to me, as I penned it down in my food-diary, stated that this version of Matki Usal is easily available in road-side eateries as you drive down Solapur highway.

Rightly said “Good food is very often, even most often, simple food!”. With much delight, I am sharing this authentic recipe of Matki Usal, the way it is prepared in rural kitchens of Maharashtra.

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.

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.

Now, add chopped coriander leaves. Add dry roasted coconut and mix well.

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 1/2 Cup of water for grinding

Heat 3-4 tbsp Cooking Oil in a pan. Meanwhile, heat 4 Cups of Water. 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.

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 1/4th Cup water for Bhunao)

After 10 mins of Bhunao, Oil begins to ooze out the Masala. Now add sprouted Matki, chopped coriander and some salt.

We will add 1-1/2 Cups of Hot Water. Allow it to simmer on medium heat. Reduce the heat and cook covered

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

Uncover after 8 mins of cooking. Switch off the heat and keep Usal covered until serving time Matki Usal is ready.

We have served it with Hot Pooris. We can also enjoy it with Roti or Rice

Tip of the Day: Why add hot water in a gravy? Hot water ensures that the temperature of roasted masala does not drop. It also enhances the taste of gravy

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Matki Usal Recipe-Maharashtrian Matki Usal

Rating  3.0 from 2 reviews

Prep time:  15 mins

Cook time:  50 mins

Total time:  1 hour 5 mins

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

3.5.3229

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