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Matki Usal Recipe-Maharashtrian Matki Usal

February 19, 2018 by Smita Singh 11 Comments

Matki Usal recipe

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 Usal recipe

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.

Matki Usal recipe

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.

Matki Usal recipe

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.

Matki Usal recipe     Matki Usal recipe

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

Matki Usal recipe

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

Matki Usal recipe   Matki Usal recipe

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.

Matki Usal recipe   Matki Usal recipe

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)

Matki Usal recipe   Matki Usal recipe

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

Matki Usal recipe   Matki Usal recipe

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

Matki Usal recipe   Matki Usal recipe

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

Matki Usal recipe   Matki Usal recipe

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

Matki Usal recipe

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

Matki Usal recipe

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Related

Filed Under: Maharashtrian Recipes, Restaurant/Dhaba Delicacies, Veg Recipes Tagged With: curry, gravy, lentils, Maharashtrian, Maharashtrian Recipes, matki, Potatoes

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Comments

  1. Julia says

    September 28, 2018 at 4:53 am

    I want to cook moong usal how to cook it pld show

    Reply
    • Smita Singh says

      September 30, 2018 at 3:56 am

      Thanks Julia for stopping by and posting your query! You can make use of Moong sprouts instead of Mataki and can use the same recipe to make usal! Happy reading, enjoy cooking!

      Reply
  2. Shalaka Ogale says

    June 5, 2019 at 12:47 pm

    Hello
    I like your recipe of matkii usal.I want to prepare it for 25 people . Can you please give recipe of it.

    Reply
    • Smita Singh says

      June 9, 2019 at 9:27 am

      Hey Shalaka sorry for delayed reply ! Kindly find below :
      Matki (Moth Beans) 750 grams
      Boiled Potatoes 750 gm
      2 medium sized Tomatoes (finely chopped) 750 gm
      For Vaatan:
      Garlic 4 garlic bulbs
      Ginger root 4-5 inch
      Onion (sliced) 450 gm
      grated dry coconut 250 gm
      Coriander Leaves (finely chopped) 2-3 cup
      Cooking Oil Oil
      Salt Salt
      Curry Leaves as required
      Mustard Seeds 2 tablespoon
      Cumin Seeds 2 tablespoon
      Asafoetida Powder 2 tsp
      Green Chilies (sliced lengthwise) 12 to 15
      Turmeric Powder 1 tablespoon
      Red Chili Powder 3-4 tablespoon as per taste
      Garam Masala Powder 2 tablespoon
      Onion (finely chopped) 250 gm

      Reply
  3. Shashikant Ganpat Tari says

    October 28, 2019 at 12:37 pm

    Very nice recipe my mother likes it

    Reply
  4. Anushri says

    January 29, 2020 at 10:58 am

    please show Chawali and mung bhaji

    Reply
    • Smita Singh says

      January 31, 2020 at 6:05 am

      Sure Anushri 🙂

      Reply
  5. Avishek Dan says

    February 17, 2020 at 4:00 am

    This gravy had a bitterness and didn’t taste like usal I had in Mumbai. The time given are also not enough to cook the ingredients.

    I tried another recipe from a different site and that turned out amazing.

    Reply
    • Smita Singh says

      March 19, 2020 at 2:40 pm

      Thanks Avishek for your feedback.

      Reply
  6. NPU says

    November 12, 2020 at 2:06 am

    I make usal using your recipe and comes out very good every time. Thank you.

    Reply
    • Smita Singh says

      November 23, 2020 at 5:42 am

      Thanks a lot Nishu 🙂

      Reply

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