Matki ki Sabzi (Moth Usal)

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

5 from 1 vote

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.

Prep Time10

Cook Time10

Total Time20

Course: Main Course

Cuisine: Indian, Maharashtrian

Diet: Vegan, Vegetarian

Servings:

Calories: 276kcal

Author: Smruti

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