Easy Matki Chi Usal Recipe | मटकीची उसळ| Moth Beans Gravy | Vegan and Gluten Free Recipes

What is Matki Chi Usal

Matki Chi Usal is a delicious gravy from Maharashtra made with moth beans (a.k.a matki in local lingo) and served with flatbreads or Pav (dinner rolls)

Although Usal is also had in the dry sautè form. Having been in Mumbai for considerably long now, we have started adapting these local cuisines as part of the daily menu plan and these sprouted curry is part of a fortnightly meal rotation. The kids love this with hot chapatis for dinner. It also makes an excellent source of fibre (due to its sprouting, although sprouting is optional) and protein as a legume. A similar protein-rich dish is also this Punjabi Kala Channa that is made for a weekend brunch

Benefits of eating legumes (in particular moth beans)

1. Rich in protein: Matki is a good source of plant-based protein, with around 24 grams of protein per 100 grams of raw matki. This makes it an excellent option for vegetarians and vegans looking to increase their protein intake.
2. High in fiber: Matki is also high in dietary fiber, with around 10 grams of fiber per 100 grams of raw matki. This helps to promote digestive health and can also help to lower cholesterol levels.
3. Low in fat: Matki is a low-fat legume, making it a good option for those looking to manage their weight or reduce their fat intake.
4. Rich in vitamins and minerals: Matki is a good source of several essential vitamins and minerals, including iron, potassium, and folate. These nutrients are important for maintaining overall health and well-being.
5. May help regulate blood sugar levels: Some studies have suggested that eating matki may help to regulate blood sugar levels, making it a good option for those with diabetes or those at risk of developing diabetes.

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Vegan GF and filling - that’s a good dish to have for your meal, isn’t it ? Let’s get cracking. 

Soak time - 6 hrs of soaking time + Sprouting (optional) ; Prep time - 15 mins ; Cook time - 15 mins

Serves - 4 Cuisine : Maharashrian (indian) ; Course : Side dish / snack; spice level - medium 

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What you need to make Matki Chi Usal:

• 150 gram Moth beans( Matki - you can also make this with cow pea OR dried vatana / dried peas)
• 1 TBSP  Oil
• 1 sprig Curry leaves
• ½ teaspoon mustard seeds
• ½ teaspoon Cumin Seeds
• ¼ teaspoon turmeric
• 1 Potato (1 medium or ½ large)
• 1 Onion (large, minced)
• 1 Tomato  (large, Ripe)
• ½ teaspoon Sugar (opt. But recommended) 
• 1 teaspoon Lemon juice 1 TSP
• 1 teaspoon chopped coriander

Spice paste

• ¼ cup Coconut
• 1 onion (medium, sliced)
• 1 inch Cinnamon
• 2 cloves
• 1 teaspoon Goda Masala
• ½ teaspoon Garam masala
• ½ teaspoon Red Chilli Pwdr
• 1 tablespoon Coriander powder
• 1 teaspoon Kashmiri Red chilli pwdr
• ½ teaspoon dry mango powder (Amchur)

How to make Matkichi Usal:

1. Soak the moth beans overnight (or till they double). Drain (at this stage, you can sprout them or use as is).
2. In a saute pan, add 1 teaspoon oil. Saute the onions + whole spices (in the spice paste list) till onions caramelise. Cool and grind this with the spice powders + coconut to a smooth paste 
3. In a pressure pan, heat oil. 
4. Splutter the Cumin and mustard and curry leaves. 
5. Add turmeric, minced onion .Add salt and sauté well till onions turn golden brown. Now add soaked matki (moth beans), cubed potato  tomato and the spice paste. 
6. Sauté well for 3-4 mins till the oil slightly separates. 
7. Add 1-1.5 cups of water and pressure cook for 4-5 whistles.
8. If using Instant Pot, pressure cook MANUAL on HIGH for 15-20 mins, 10 min NPR.
9. Alternatively you can also simmer this gravy on open pot for a more “bite-in-the-mouth” feel of the legumes. The cooking time may slightly vary then
10. Let the pressure come down on its own. Mash up the potatoes a bit to give the gravy more volume and body. 
11. Add 2-3 tablespoon water if you need to adjust the consistency to a gravy like texture.
12. Let it simmer for 1-2 mins , at this stage adjust salt and spices. 
13. Finish with lemon juice  and chopped cilantro. 
14. Serve hot with Chapatis or Pav (bread rolls)

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Easy Matki Chi Usal Recipe | मटकीची उसळ| Moth Beans Gravy | Vegan and Gluten Free Recipes

Kalyani

Matki Chi Usal is a delicious curry from Maharashtra made with moth beans and served with flatbreads or Pav (dinner rolls)

5 from 9 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Soaking time 6 hours hrs

Total Time 6 hours hrs 30 minutes mins

Course Accompaniment, Curry, Gravy, Side Dish

Cuisine Indian, Maharashtrian

Servings 4 servings

Equipment

• Pressure Cooker Can Use Instant Pot or Open Pot too
• Thick Bottomed Pan
• Spice Grinder

Ingredients

  

1x2x3x

• 150 gram Moth beans Matki - you can also make this with cow pea OR dried vatana / dried peas
• 1 tablespoon Oil
• 1 sprig Curry leaves
• ½ teaspoon mustard seeds
• ½ teaspoon Cumin Seeds
• ¼ teaspoon turmeric
• 1 Potato 1 medium or ½ large
• 1 Onion large, minced
• 1 Tomato large, Ripe
• ½ teaspoon Sugar opt. But recommended
• 1 teaspoon Lemon juice 1 TSP
• 1 teaspoon chopped coriander

Spice paste

• ¼ cup Coconut
• 1 onion medium, sliced
• 1 inch Cinnamon
• 2 cloves
• 1 teaspoon Goda Masala
• ½ teaspoon Garam masala
• ½ teaspoon Red Chilli Powder
• 1 tablespoon Coriander Powder
• 1 teaspoon Kashmiri Red chilli powder
• ½ teaspoon Dry Mango Powder Amchur

Instructions

 

• Soak the moth beans overnight (or till they double). Drain (at this stage, you can sprout them or use as is).
• In a saute pan, add 1 teaspoon oil. Saute the onions + whole spices (in the spice paste list) till onions caramelise. Cool and grind this with the spice powders + coconut to a smooth paste
• In a pressure pan, heat oil.
• Splutter the Cumin and mustard and curry leaves.
• Add turmeric, minced onion .Add salt and sauté well till onions turn golden brown. Now add soaked matki (moth beans), cubed potato tomato and the spice paste.
• Sauté well for 3-4 mins till the oil slightly separates.
• Add 1-1.5 cups of water and pressure cook for 4-5 whistles.
• If using Instant Pot, pressure cook MANUAL on HIGH for 15-20 mins, 10 min NPR.
• Alternatively you can also simmer this gravy on open pot for a more “bite-in-the-mouth” feel of the legumes. The cooking time may slightly vary then
• Let the pressure come down on its own. Mash up the potatoes a bit to give the gravy more volume and body.
• Add 2-3 tablespoon water if you need to adjust the consistency to a gravy like texture.
• Let it simmer for 1-2 mins , at this stage adjust salt and spices.
• Finish with lemon juice and chopped cilantro.
• Serve hot with Chapatis or Pav (bread rolls)

Keyword Curry, Gluten Free, Gravy, Matki Usal, Side dish for Chapati, Usal

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