Matki Usal
- 65 min
- medium
- Serves 4
Matki usal, a Maharashtrian curry of moth beans in onion tomato gravy with goda masala. Medium-spicy, vegetarian, serves 4, about 65 minutes plus soaking.
You’ll need: Pressure Cooker
Ingredients
- Matki (Moth Beans)200 grams
Water, For Soaking750 ml
Oil2 tbsp
Mustard Seeds1 tsp
Cumin1 tsp
Asafoetida0.25 grams
Curry leaves4 grams
Green Chilli, Slit8 grams
Onion, Finely Chopped1
Salt1 tsp
Ginger Garlic Paste, Paste15 grams
Tomato, Chopped2
Turmeric Powder1.5 grams
Red Chilli Powder3 grams
Coriander Powder4.5 grams
Goda Masala2 tsp
Coriander Leaves, Chopped9 grams
Cooking for someone with an allergy? Read every ingredient above. We have not finished checking allergens on this recipe.
Nutrition
Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 4 people |
|---|---|---|
| Energy | 117kcal | 468kcal |
| Protein | 1.8g | 7.2g |
| Carbohydrate | 8.4g | 34g |
| Fat | 9g | 36g |
| Fibre | 2.5g | 10g |
| Sugar | 2.7g | 11g |
Method
Rinse the matki with the rinsing water and drain it. Soak it in 750 ml water for 8 hours, until the grains become slightly bigger and softer.
Drain the soaked matki well. Rinse the curry leaves, green chillies, tomatoes and coriander leaves. Slit the chillies, peel and finely chop the onion, and chop the tomatoes and coriander leaves.
Heat oil in a pressure cooker on medium flame for 1 minute until hot. Add mustard seeds and cook for 0.5 minute until they crackle. Add cumin, asafoetida, curry leaves and green chilli, then fry for 1 minute until the curry leaves turn crisp.
Add onion and salt. Fry on medium flame for 5 to 6 minutes until the onion turns light golden. Add ginger garlic paste and fry for 1 to 2 minutes until the raw smell goes.
Add tomato, turmeric powder, red chilli powder, coriander powder and goda masala. Cook on medium flame for 5 to 6 minutes until the tomato becomes soft and the oil starts to separate.
Add the soaked matki and 700 ml water. Mix well, close the cooker and pressure cook on medium flame for 4 whistles, about 12 to 15 minutes. Let the pressure release naturally for about 10 minutes, until the pin drops; the matki should be soft and cooked through.
Open the cooker and simmer on low flame for 5 to 7 minutes until the gravy becomes medium thick. Add coriander leaves and mix. Switch off when the gravy coats the matki.
Before you start
- How long does Matki Usal take?
- 1 hour 5 minutes from start to finish. That is 15 minutes of preparation and 50 minutes of cooking.
- How many people does Matki Usal serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Matki Usal vegetarian?
- Yes. No meat, no fish and no egg.
- Is Matki Usal spicy?
- It is medium: 2 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Matki Usal?
- 200 grams Matki (Moth Beans), 0.25 grams Asafoetida, 4 grams Curry leaves, 8 grams Green Chilli, 15 grams Ginger Garlic Paste, 1.5 grams Turmeric Powder, and a few more listed on this page.
- Do I need a pressure cooker for Matki Usal?
- Yes, this one is cooked under pressure.
- How many calories are in Matki Usal?
- About 117 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
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