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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Wash the moth beans thoroughly and soak them in clean water overnight.
Drain all the water and tie the beans in a clean cloth or napkin. Keep the tied cloth covered in a container overnight to sprout by morning.
Heat oil in a pan. Add asafoetida (hing) and sauté until fragrant. (Optionally, use one large chopped onion instead of hing and sauté until golden.)
Mix all the dry spices with a little water to make a paste, then add the paste to the oil and cook until the oil separates.
Add the sprouted moth beans, salt, and enough water. Cover and cook until the beans become soft.
Add the chopped coriander.
Once the beans are cooked, add sugar and cook for another 5 minutes.
Serve hot with roti, chapati, or steamed rice.
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For a variation, sauté one large chopped onion instead of asafoetida for a different flavor.
Can I use canned beans instead of sprouted beans?
It's best to use sprouted moth beans for authentic flavor and texture, but you can use canned beans if you're short on time.
What can I serve with Moth/Matki Ki Usal?
Serve it hot with roti, chapati, or steamed rice.
How do I know when the beans are cooked?
The beans are cooked when they become soft and tender.
Can I skip the sugar?
Yes, you can skip the sugar if you prefer a less sweet taste.
How long does it take for the beans to sprout?
The beans usually sprout overnight if kept in a warm place.
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