Matkichi Usal is what Moth Beans dry vegetable is called in Marathi language in the state of Maharashtra. Moth beans are native to India, though they are cultivated in many other parts of Asia as well as Australia and the US.
Being rich in proteins, moth beans are superb at building muscles and providing energy. Moth beans are a sort of superfoods as they not only can be consumed in various ways, but have a lot of nutritional benefits!
Well, but apart from all this, the fact remains that Matkichi Usal is an absolutely delicious vegetable preparation and one of mine and my family’s most favourite dish!
Back then we would always wish that some vegetable would be left over, so that it could be used to make misal the next morning! That would be sort of a treat. Nothing fancy then, but my mom would just add some chopped onions and curds to it. No farsan was used then! It’s now that I sometimes add chopped onions, tomatoes, chaat masala, chopped coriander and farsan to it, to make our favourite misal.
But even today, I still love relishing this usal with hot ghee phulkas or Varan and hot steamed rice!
For some more delicious recipes, do take a look at the following too…..
Here’s the recipe for my favourite Matkichi Usal….
- 3 cups Sprouted Matki (Moth Beans Sprouts)
- 4 medium Onions ….. Chopped finely
- 1/2 Tomato ….. Chopped finely
- 1 tsp Turmeric Powder
- 1 tsp Bedgi Red Chilli Powder
- 1 1/2 tsp Jaggery ….. To be adjusted
- Salt to taste
- Fresh Coriander Leaves for garnishing
For The Tempering :
- 3 tbs Oil
- 1/2 tsp Mustard Seeds
- 1/4 tsp Asafoetida (Hing)
- 1 sprig Curry Leaves
- To begin making the Matkichi Usal, we need to soak about 1 1/2 cups of moth beans in sufficient water the previous morning itself for about 8 hours approximately.
- When the moth beans are well soaked, wash them throughly atleast twice and drain out all the water.
- Wet a muslin cloth or a clean cotton kitchen towel, squeeze out any excess water and tie up all the soaked and drained beans in it till the next morning. Place this bundle in a vessel and cover with a lid. This process helps the moth beans to sprout well.
- Transfer these sprouts to a dish, and clean them thoroughly to discard any tiny stones or unwanted bits which are generally found in such beans. This step can be done before tying the beans for sprouting too.
- Heat a saucepan and add oil to it. Add the mustard seeds and as soon as they splutter, add the asafoetida and the curry leaves.
- Now add the chopped onions and saute. Cook till translucent adding a tiny amount of salt for the onions to cook faster.
- Add the turmeric powder and the red chilli powder and mix well.
- Add the sprouted moth beans and mix. Add sufficient water and bring to a boil. The water should be almost an inch below the level of the beans.
- Cover and cook on high to medium heat stirring occasionally.
- When the beans are half cooked, add the chopped tomatoes and mix well.
- Cover again and cook for some more time.
- When the moth beans are cooked, uncover and keep the flame high.
- Evaporate all additional water, stirring occasionally.
- When the water has almost evaporated, add the jaggery and salt to taste. The jaggery can be omitted by those who have to avoid it due to health problems.
- Switch off the flame and garnish with chopped coriander leaves and even some grated coconut if desired.
- Serve this simple, nutritious and delicious Matkichi Usal with hot phulkas or some Varan and hot steamed rice with some Aappe Aamle Lonche and chopped salad by the side!
- You can even serve some Paalak Raita or Mulyaachi Koshimbir as an accompaniment, to increase the taste as well as the health quotient!