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    Home » Indian

    Published: Sep 20, 2015 · Modified: Aug 15, 2023 by Smruti · This post may contain affiliate links · Leave a Comment

    Matki Ki Sabzi | Moth Usal

    Jump to Recipe Jump to Video Print Recipe

    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.

    An oval platter with sprouted matki ki sabzi; topped with lemon slice and cilantro served with chopped onions on the side.

    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

    Ingredients for matki usal in small bowls arranged on a black board.
    • 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.

    Collage steps to make Matki ki Sabzi; sprout matki and heat oil in a pan.

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

    4- Once the seeds pop, add curry leaves.

    Collage steps to make Matki ki Sabzi; add tempering ingredients in oil and let them pop.

    5- Also add chopped onions.

    6- Add the ginger chili paste and mix well.

    Collage steps to make Matki ki Sabzi; add diced onions and cook them through.

    7- Cook well till the onions are soft.

    8- Next add chopped tomato.

    Collage steps to make Matki ki Sabzi; add the tomatoes.

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

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

    Collage steps to make Matki ki Sabzi; add the spices and cook everything well.

    11- Next add the sprouted matki beans.

    12- Add water and mix everything well.

    Collage steps to make Matki ki Sabzi; add matki beans and water.

    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.

    Collage steps to make Matki ki Sabzi; cook the matki beans and serve topped with cilantro and lemon juice.

    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.
    Side view of matki usal with cilantro and lemon slice on top in a green oval bowl.

    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

    What is the difference in Misal and Usal?

    Misal is a spicy version of sprouts in a flavorful curry. Given how spicy it is, we make it less often. On the other hand is Usal, a homestyle version of misal. It is often a great weekday meal with roti or jowar bhakri.

    What is matkichi usal?

    Matkichi usal is a delicious main course recipe. Made with sprouted matki beans, this usal is a mix of seasonings, onions and tomatoes with a special spice mix called Goda Masala.

    Is it necessary to sprout Matki for usal?

    No it is not really necessary. We can simply soak the matki beans overnight and use it the next day to make the usal. The taste will be similar but the nutrition facts of this recipe do not hold true.

    What is Goda Masala?

    Goda masala is a popular Maharashtrian spice mix. Spices and dried coconut make it and it is used extensively in dishes like misal, usal and other Maharashtrian recipes. It has a signature taste like no other masala. However, often times garam masala is used to replace it.

    Is Usal vegan and gluten free?

    Yes matkichi usal is definitely Vegan. We use asafetida and as long as that is pure, the recipe is gluten-free too.

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    An oval platter with matki ki sabzi topped with cilantro and lemon slice with a spoon on the side.

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    Tag me on Instagram @herbivorecucina or mention #herbivorecucina so I can enjoy them virtually with you! You can also find me on Pinterest, Facebook, Tik Tok, and YouTube.

    Love this recipe? Please leave a star rating in the recipe card below & if you REALLY like it, consider a review in the comments whilst you are there, thanks!

    An oval platter with sprouted matki ki sabzi; topped with lemon slice and cilantro served with chopped onions on the side.

    Matki ki Sabzi (Moth Usal)

    Smruti
    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.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 10 minutes mins
    Total Time 20 minutes mins
    Course Main Course
    Cuisine Indian, Maharashtrian
    Servings 5
    Calories 276 kcal

    Ingredients
      

    • 1½ cup sprouted matki
    • 1 medium onion (diced)
    • 1 medium tomato (diced)
    • 1 teaspoon ginger chili paste
    • 1 teaspoon turmeric powder
    • 1 tsp red chili powder
    • 1 teaspoon dhania jeera powder
    • 1 teaspoon goda masala
    • 1 teaspoon mustard seeds
    • 1 teaspoon cumin seeds
    • ⅛ teaspoon asafetida
    • 1¼ teaspoon salt
    • 4-5 curry leaves
    • 2 teaspoon oil
    • ¾ cup water
    • 3-4 stalks cilantro (chopped)
    • ½ lemon (juiced)

    Instructions
     

    • In a pan add oil and heat it.
      2 teaspoon oil
    • Add the tempering ingredients.
      1 teaspoon mustard seeds, 1 teaspoon cumin seeds, ⅛ teaspoon asafetida
    • Once the seeds pop, add curry leaves.
      4-5 curry leaves
    • Also add chopped onions.
      1 medium onion
    • Add the ginger chili paste and mix well.
      1 teaspoon ginger chili paste
    • Cook well till the onions are soft.
    • Next add chopped tomato.
      1 medium tomato
    • Cook them till they are soft. Then add the spices and salt.
      1 teaspoon turmeric powder, 1 teaspoon red chili powder, 1 teaspoon dhania jeera powder, 1 teaspoon goda masala, 1¼ teaspoon salt
    • Mix well and let them cook till the oil separates.
    • Next add the sprouted matki beans.
      1½ cup sprouted matki
    • Add water and mix everything well.
      ¾ cup water
    • Cover and cook till the matki beans are soft and the water is absorbed.
    • Open the lid, turn down the flame and add lemon juice and chopped cilantro. Mix well and serve.
      3-4 stalks cilantro, ½ lemon

    Video

    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.
    Note: Nutrition values are my best estimates using an automated calculator. If you rely on them for your diet, use your preferred nutrition calculator.

    Nutrition

    Calories: 276kcalCarbohydrates: 45gProtein: 18gFat: 3gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gSodium: 615mgPotassium: 925mgFiber: 1gSugar: 2gVitamin A: 408IUVitamin C: 29mgCalcium: 170mgIron: 8mg
    Tried this recipe?Let us know how it was!

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