MyMusingsSangSpeak-Pet Puja- Matkichi Usal

Matkichi Usal

Sprout Time – Matkichi Usal is very popular sprouted legume vegetable in Maharashtra. Matki(Moth in Hindi, Moth Bean or Dew Bean in English) is a very tasty legume, full of nutrition. It takes about a day for sprouting Matki and it tastes too good. Matki sprouts form a very important ingredient for the Kolhapuri Misal too.

 Ingredients

Matki – 250 gms

Water – 1 litre for soaking and about 1½ cups for cooking

Onions – 2 nos

Tomato – 1 no

Oil – 2 tablespoons

Mustard seeds – ½ teaspoon
Salt - To Taste

Kanda Lasun Masala – 1 teaspoon

Chopped Coriander Leaves – 2 teaspoons

Turmeric Powder – ½ teaspoon

Raw Groundnuts (optional) – 50gms

Curry Leaves – 10-12 nos

Kokum(Optional) -2-3 nos

Method

Clean matki and soak in water for about 7-8 hours minimum. Strain all water after 8 hours, and spread the matki on dry cloth to soak up all water. Tie the matki in a dry soft cloth and keep in a container and cover it. After about 7-8 hours, remove from the cloth, wash well and matki sprouts are ready for cooking. Chop onions and tomatoes fine. Heat oil in a pan and add mustard seeds and curry leaves. Add groundnuts. Once the mustard seeds splutter, add onions and fry till they turn transluscent. Now add the matki sprouts, turmeric powder, salt and stir well for about 2 minutes. Add a cup of water, cover with lid and allow to cook for about 10 minutes. Add kanda lasun masala, chopped tomato, coriander leaves and cook for 2 more minutes. Add water if required. Matki Usal is ready to be served and tastes best with Thalipeeth.

Note

The sprouting time may differ as per seasons. During summers, sprouting will be faster. In winters, you can keep the tied matki in a casserole so as to aid sprouting well.
You can sprout many other legumes too like green gram or green moong, red lentil or masoor and so on.
Kanda Lasun Masala -  It is like Kolhapuri Kala Masala, a mix of red chilly powder+garam masala+onion+garlic. You may use any good brand available in the market.