Classic Matki Usal (Sprouted Bean Curry)

1. 1
   prep

   Rinse, soak, and sprout the matki beans.

   1.Rinse 1 cup dried matki beans thoroughly in water.

   2.Soak in fresh water for 6-8 hours or overnight.

   3.Drain all water and wrap the beans in a damp muslin cloth.

   4.Place in a warm, dark spot for 12-15 hours until tiny sprouts appear.

   TIPFor quicker sprouting, skip the cloth and use a sprout maker. Lightly moist beans sprout faster.
2. 2
   pressure cook

   Pressure cook the sprouted matki.

   1.Transfer the sprouted matki beans to a pressure cooker.

   2.Add 2.5 cups of water and a pinch of salt.

   3.Close the lid and pressure cook on medium-high heat.

   4.After the first whistle, lower the heat and cook for another 5-6 minutes.

   5.Let the pressure release naturally. Set aside the cooked beans with their water.

   TIPDo not overcook the beans; they should be soft but hold their shape well for the curry.
3. 3
   temper

   Make the tempering in a heavy-bottomed pan.

   1.Heat 2 tbsp oil in a heavy-bottomed pan over medium heat.

   2.Add 0.5 tsp mustard seeds and let them splutter.

   3.Add 0.5 tsp cumin seeds and let them sizzle until fragrant.

   4.Add a pinch of asafoetida and 8 curry leaves. Stir for 10 seconds.
4. 4
   saute

   Sauté the onion and ginger-garlic paste.

   1.Add the finely chopped large onion to the pan.

   2.Sauté until the onion turns deeply golden brown, about 7-8 minutes.

   3.Add 1 tbsp ginger-garlic paste and cook for 1 minute until the raw smell disappears.

   TIPTake your time browning the onions; this creates the deep, rich flavor base for the usal.
5. 5
   saute

   Cook the tomatoes and spices.

   1.Add finely chopped tomatoes to the pan.

   2.Cook until the tomatoes become completely soft and mushy, and the oil begins to separate, about 4-5 minutes.

   3.Lower the heat and add a pinch of turmeric, 0.5 tsp red chili powder, 1 tsp coriander powder, and 1 tsp goda masala.

   4.Sauté the spices for 1 minute until they release their aroma and combine well with the tomato mixture.
6. 6
   simmer

   Simmer the matki in the spiced gravy.

   1.Add the cooked matki beans along with the water they were cooked in to the pan.

   2.Add 0.5 tsp salt and 0.5 tsp grated jaggery.

   3.Stir well and bring the curry to a gentle boil.

   4.Add about 0.5 cup of extra water if the gravy is too thick.

   5.Reduce heat to low, cover, and simmer for 12-15 minutes for all the flavors to meld together.

   TIPThe jaggery is a small but crucial element that balances the spice and tang, giving authentic Maharashtrian flavor.
7. 7
   garnish

   Finish with lemon juice and garnish with coriander leaves.

   1.Turn off the heat and stir in 1 tbsp fresh lemon juice.

   2.Garnish generously with chopped coriander leaves.
8. 8
   serve

   Serve the Matki Usal hot.

   Ladle into serving bowls. Enjoy hot with pav, rotis, or steamed basmati rice.

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