Matki Usal
A rustic Maharashtrian curry made with sprouted moth beans simmered in a spicy coconut-onion masala. This protein-packed dish has a hearty texture and bold flavors from goda masala and dried coconut, making it perfect with pav or steamed rice.
For 4 servings
- pressure cook · ~10 min
Cook the sprouted matki.
1.Add sprouted matki, 1 cup water and salt to the pressure cooker.2.Close lid and pressure cook on medium heat for 2 whistles.3.Let pressure release naturally. Keep aside.TIPSprouting matki reduces bitterness and makes it easier to digest. - temper · ~2 min
Make the tempering.
1.Heat oil in a kadai over medium heat until shimmering.2.Add mustard seeds and let them splutter (30 sec).3.Add cumin seeds, curry leaves and asafoetida. Cook until fragrant (15 sec). - saute · ~10 min
Build the onion-tomato masala.
1.Add chopped onions and sauté until translucent (3-4 min).2.Add ginger-garlic paste and cook until raw smell disappears (1 min).3.Add chopped tomatoes and cook until soft and oil separates (4-5 min). - saute · ~2 min
Add spice powders and coconut.
1.Lower heat and add turmeric powder, red chili powder and goda masala.2.Add grated coconut and sauté until aromatic (1 min).TIPKeep heat low so the spice powders don't burn and turn bitter. - simmer · ~10 min
Combine matki with masala and simmer.
1.Add cooked matki along with cooking water to the masala.2.Pour in remaining 0.5 cup water. Stir well.3.Bring to a boil, then reduce heat and simmer covered for 8-10 minutes until gravy thickens.TIPMash a few matki beans with the back of your spoon to create a thicker, creamier gravy. - garnish
Garnish with fresh coriander leaves and serve hot.
1.Sprinkle chopped coriander leaves over the usal.2.Serve hot with pav, chapati or steamed rice.
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 until the tails are about 1 cm long for the best texture and digestibility.
- 2Do not drain the cooking water from the pressure cooker — it adds body and earthy flavor to the gravy.
- 3Use fresh or frozen grated coconut instead of dried for a more tender, moist texture in the masala.
- 4Mash a few cooked matki beans against the side of the pan to naturally thicken the curry without adding cream.
- 5If goda masala is unavailable, substitute with a mix of equal parts garam masala and a pinch of cloves.
- 6Let the usal rest for 10 minutes after cooking so the flavors meld and the gravy thickens further.
- 7This curry tastes even better the next day — store refrigerated in an airtight container for up to 3 days.
Adapt it for your goals.
Low-oil
Reduce oil to 1 teaspoon and dry-roast the mustard seeds, cumin, and curry leaves in the kadai before adding the onion. This cuts fat without sacrificing the tempering aroma.
High proteinHigh-protein
Add 1/2 cup of cubed paneer or boiled soy chunks along with the matki in the final simmer for an extra boost of protein and a heartier texture.
VeganVegan
The recipe is already vegan as written. Confirm that your goda masala contains no dried shrimp or dairy-based ingredients (most store-bought versions are plant-based).
No pressure cookerNo-pressure-cooker
Boil the sprouted matki in a saucepan with 2 cups of water for 25-30 minutes, or until tender. Then proceed with the masala steps as directed.
Why this is on our healthy list.
Rich in Plant Protein
Sprouted moth beans are a concentrated source of plant-based protein, making this dish a satisfying and meat-free way to support muscle repair and satiety.
High in Digestive Fiber
The sprouting process increases soluble fiber content, aiding digestion and promoting a healthy gut microbiome.
Low in Fat
With only one tablespoon of oil and a small amount of coconut, this curry is a light, heart-healthy option compared to cream-based gravies.
Naturally Gluten-Free
Matki Usal contains no wheat or gluten-based ingredients, making it suitable for those with celiac disease or gluten sensitivity.
Contains Essential Spices with Antioxidants
Turmeric, asafoetida, and curry leaves in this dish provide anti-inflammatory and antioxidant compounds that support overall wellness.
Frequently asked questions
Yes, sprouting is essential for the authentic texture and digestibility of Matki Usal. Canned moth beans are not standard; if you use canned beans, rinse them well and skip the pressure cooking step.
