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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Soak matki overnight and let it sprout.
Heat oil in a pan.
Add mustard seeds and cumin seeds, and let them splutter.
Saute onion, ginger, garlic, and green chillies until the onion is translucent.
Add tomato, few curry leaves and basic spices like turmeric, red chilli powder, and coriander powder. Mix well.
Add sprouted matki and mix well.
Add salt and water, and cook until the matki is tender.
Add garam masala and cook for 2 minutes.
Garnish with coriander leaves.
Serve hot with bhakri, onion, lemon wedges, and green chilli.
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For a spicier version, add more green chillies or red chilli powder.
For making this dish, moth beans should sprout well for better taste.
Matki usal is usually dry but you can add water and adjust the consistency.
Can I use canned matki?
It's best to use fresh sprouted matki for the authentic taste and texture.
What can I serve with Matki Usal?
Serve it with bhakri, onion, lemon wedges, and green chilli.
How long should I soak the matki?
Soak the matki overnight to allow it to sprout.
Can I skip the sprouting step?
Sprouting enhances the texture and flavor, so it's recommended not to skip it.
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