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Matki Chi Usal (Moth Bean Curry)
A rustic and protein-rich Maharashtrian curry made with sprouted moth beans, simmered in a spicy coconut-onion gravy and finished with a crackling mustard seed tempering. Hearty, earthy, and deeply satisfying, this usal pairs beautifully with pav, bhakri, or steamed rice.
For 4 servings
- prep
Prepare the sprouted moth beans.
Wash the sprouted moth beans thoroughly under running water. Drain well and set aside.
- pressure cook · ~15 min
Pressure cook the moth beans until tender.
Transfer the sprouted moth beans to a pressure cooker. Add 1 pinch salt and enough water to just cover them. Pressure cook on medium heat for 3-4 whistles or until the beans are soft but still hold their shape. Let the pressure release naturally.
TIPDo not overcook; mushy beans will ruin the rustic texture of the usal. - temper · ~2 min
Make the tempering.
1.Heat oil in a heavy-bottomed pan over medium heat until shimmering.2.Add mustard seeds and let them splutter completely (30 sec).3.Add cumin seeds, curry leaves, and asafoetida. Sauté until fragrant (20 sec). - saute · ~15 min
Build the onion-tomato base.
1.Add chopped onions and sauté until golden brown (7-8 min).2.Add ginger-garlic paste and cook until the raw smell disappears (1 min).3.Add chopped tomatoes and cook until soft and mushy, with oil separating at the edges (5-6 min).TIPPatience with the onions is key. Deep browning here builds the foundation of the gravy. - saute · ~2 min
Bloom the spices and fresh coconut.
Lower the heat. Add turmeric powder, red chili powder, and garam masala. Stir continuously for 30 seconds. Add the fresh grated coconut and sauté for another minute until everything is well combined and aromatic.
TIPKeep the heat low to prevent the ground spices from burning and turning bitter. - simmer · ~11 min
Simmer the usal.
Add the cooked moth beans along with their cooking water to the pan. Pour in 1.5 cups of water and the jaggery. Stir well, bring to a gentle simmer, and let it bubble away for 10-12 minutes, or until the gravy thickens to your liking. Check for salt and adjust.
TIPThe usal should have a medium-thick gravy. Mash a few beans against the side of the pan to help thicken it naturally. - garnish · ~5 min
Finish with lemon and coriander.
Turn off the heat. Squeeze fresh lemon juice over the top and garnish generously with chopped coriander leaves. Stir once gently and let it rest for 5 minutes before serving.
TIPThe brightness from the lemon is crucial — it cuts through the earthy richness of the beans and coconut.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Sprout the moth beans for 24–48 hours until 1–2 cm tails appear for best texture and nutrition.
- 2Do not overcook the beans in the pressure cooker; they should be tender but still hold their shape.
- 3Sauté the onions until deep golden brown to build a rich, caramelized base for the gravy.
- 4Bloom the spices on low heat to prevent burning and keep the flavor clean and aromatic.
- 5Mash a few cooked beans against the pan to naturally thicken the gravy without adding starch.
- 6Add the lemon juice only after turning off the heat to preserve its fresh, bright flavor.
- 7Let the usal rest for 5 minutes before serving so the flavors meld together beautifully.
Adapt it for your goals.
Vegan
This recipe is already vegan; simply ensure the jaggery is vegan-friendly (some are processed with bone char) and serve with pav or rice.
low oilLow-oil
Reduce oil to 1 tbsp and dry-roast the coconut before adding; skip the tempering step or use a teaspoon of ghee for flavor instead of oil.
high proteinHigh-protein
Add 1/2 cup of cooked chickpeas or tofu cubes along with the moth beans for an extra protein boost without altering the traditional taste.
jainJain
Omit onion and garlic; use asafoetida (hing) and a pinch of asafoetida powder to mimic the savory notes, and replace the ginger-garlic paste with ½ tsp ginger powder and a pinch of asafoetida.
spicySpicy
Increase the red chili powder to 2 teaspoons and add 2-3 slit green chilies while sautéing the onions for a fiery kick.
Why this is on our healthy list.
Rich in Plant Protein
Moth beans are a fantastic source of plant-based protein, making this dish an excellent choice for vegetarians and vegans looking to meet their protein needs.
High in Dietary Fiber
The sprouted moth beans provide a good amount of dietary fiber, which aids digestion and helps maintain stable blood sugar levels.
Packed with Antioxidants
Ingredients like turmeric, curry leaves, and fresh coconut are rich in antioxidants that help combat oxidative stress and inflammation.
Low in Saturated Fat
This curry uses minimal oil and relies on fresh coconut for richness, keeping the saturated fat content lower than many creamy curries.
Contains Essential Minerals
Moth beans are a good source of iron, magnesium, and potassium, which support energy production, muscle function, and heart health.
Frequently asked questions
Yes, but dried moths beans need to be soaked overnight and pressure cooked for 4-5 whistles; canned beans should be rinsed and cooked for just 5 minutes.
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