Matki Ki Sabzi | Moth Usal

A delicious protein packed recipe, Matki ki Sabzi or Matki Usal is perfect to serve with roti, bhakhri or even steamed rice.

Made with sprouted matki beans, this Usal has a signature taste and flavor thanks to a signature masala.

Maharashtrian cuisine is full of flavorful ingredients, recipes and flavors. From Misal and katachi amti to the popular kothambir vadi and vada pav; they all hail from the state of Maharashtra.

I was born and raised there before I moved to US. I have been in love with the cuisine for years and still cherish some of the recipes today. The recipes from the state generally have a very delicious masala that makes them super amazing.

While there are the popular recipes that are served in restaurants, there are plenty of recipes that are enjoyed at home. These are simple yet flavorful and definitely not as oily as the other recipes. These are perfect for any meal any day.

Today I am sharing one such recipe. While Matki Usal is a popular recipe, there is a variation that has lesser spice and oil. This is the everyday side for roti, bhakhri or paratha. And now, we fuse two cuisines to make matki usal and kadhi with rice and roti for a wholesome meal.

Jump to:

• What is Usal
• Why this recipe works
• Ingredients and Substitutions
• How to make this recipe
• Expert Tips and Notes
• To Use the Instant Pot
• Storage and Serving
• Recipe FAQs
• More Delicious Main Dishes
• More Maharashtrian Recipe to try
• Matki ki Sabzi (Moth Usal)

What is Usal

Usal is a signature recipe from Maharashtra. It starts with sprouted beans and is cooked with Goda Masala and a host of other ingredients. Served with roti bhakhri or even bread, Usal is often topped with crunchy onions and sev for texture.

A popular kind of usal is matkichi usal. As the name suggests, it is made with sprouted matki beans with a few add-ins. This recipe is quite easy to put together, only thing is that it does require some planning.

The planning is required to sprout the matki beans. And so we need to start the prep a couple of days ahead. We sprout the beans and use it to make the usal. Once sprouted, the recipe comes together really quickly. And when served with bhakri or roti, it is a complete meal.

Why this recipe works

• The recipe for matki ki sabzi is Vegan.
• It is easy to make in under 20 minutes.
• This recipe is perfect for weekday lunch, dinner or even lunchbox.
• We can easily make the recipe gluten-free, with one simple ingredient.
• This make a great lunchbox recipe.
• We can make this recipe ahead of time, making it a great meal prep recipe.
• A low carb and low calorie dish, this is pretty healthy.
• Versatile in spice, we can make it super spicy or less spicy.
• Plus, the recipe is nut-free too.
• Serve this with rice, roti or even bhakhri.

Ingredients and Substitutions

• Matki: We use matki for the recipe. Both, unsprouted and sprouted matki works. However, I like to use sprouted matki as it makes a healthier version. To sprout the matki, use this sprouting method; simply replace moong with matki. The same curry can be made with sprouted moong too.
• Onions: Diced onions are amazing for the recipe. They add a lot of flavor and texture to the recipe. Leave them out for a Jain version.
• Tomatoes: Fresh tomatoes are the best to use here. However, tomato taste or even canned tomatoes are good to use. However, these can also be left out completely if you like. Some whipped yogurt is great to get some tang as well.
• Ginger Chili Paste: A great spice for the recipe and something to make the matki ki sabzi delicious. However, grated ginger and diced chili work as well. Moreover, add some grated garlic for a more flavorful version.
• Seasonings: Dry spices are used like other Indian curries. Red chili powder, turmeric powder, dhania jeera powder and salt are perfect to add here. Some aamchur is great to add and so is roasted cumin powder.
• Goda Masala: A little goda masala takes the ordinary curry to a new high. I would strongly recommend using this one for the signature taste. However, garam masala or even usal masala work well here.
• Tempering Ingredients: To temper the matki sabzi we use mustard seeds, cumin seeds, asafetida and curry leaves. However, add some dried or fresh chilies to the tempering if you like.
• Oil: We temper the matki in oil. However, ghee will work as well. Though then, the recipe does not remain Vegan.

See the recipe card for detailed ingredient information, measurements and nutrition.

How to make this recipe

1- Sprout the matki beans by following this easy sprouting recipe.

2- In a pan add oil and heat it.

3- Add the mustard seeds, cumin seeds and asafetida.

4- Once the seeds pop, add curry leaves.

5- Also add chopped onions.

6- Add the ginger chili paste and mix well.

7- Cook well till the onions are soft.

8- Next add chopped tomato.

9- Cook them till they are soft. Then add the spices and salt.

10- Mix well and let them cook till the oil separates.

11- Next add the sprouted matki beans.

12- Add water and mix everything well.

13- Cover and cook till the matki beans are soft and the water is absorbed.

14- Open the lid, turn down the flame and add chopped cilantro. Mix well and serve.

Expert Tips and Notes

• Goda Masala: I like to add Goda Masala in this recipe. Being a Maharashtrian recipe, it works well. However, misal or usal masala can be used too. And garam masala is an option too.
• Using other beans: The same recipe can easily be made with any bean. Simply sprout them and use in the recipe. Chana, black eyed peas, moong or peas work well. The time needed to cook them will obviously vary.
• Pressure cooker: The recipe can be made in the pressure cooker too. However, I do not like to do that as matki tends to overcook very quickly and become mushy. If using, simply cook for one whistle and immediately open the pressure cooker.
• Water: though we need some water to cook the beans, we try and not add a lot. Excessive water will make this more like a curry instead of the semi-dry sabzi texture that we are looking for.
• Vegetables: While I use with just matki, we can make it with vegetables too. Add some cauliflower, potato, peas or even beans to increase the fiber content in the recipe.

To Use the Instant Pot

The same matki ki sabzi is great to make using the Instant pot. To do so, set the mode to sauté and add oil. Once hot, add all the tempering ingredients and let the seeds pop.

Then add onions and ginger chili paste and cook till the onions are soft. Then add tomatoes and spices and mix well. Add in the sprouted matki beans and water.

Close the lid and set the mode to pressure cook on high pressure. pressure cook for 1 minute and let all the pressure release naturally. Open the lid, add lemon juice and cilantro. Mix well and serve.

Storage and Serving

We can store sprouted matki for upto 3 days. Pack in an airtight container with a paper towel tucked below it.

Also, this matki ki sabzi is great to serve right off the stove or later. To store once made or to store leftovers, simply transfer to an airtight container.

Refrigerate and heat through using a microwave or in a pan till it heats through. We can easily refrigerate this sabzi for 3-4 days.

This one pairs wonderfully with whole wheat roti, jowar bhakri or even sliced bread. Plus, pair it with kadhi, kachumber and steamed rice for a delicious meal.

Recipe FAQs

More Delicious Main Dishes

More Maharashtrian Recipe to try