Matki is a lentil that remained unknown to me until about a couple of years ago. Since I’m not a big fan of lentils, I do not usually explore that segment too much. I spotted matki (moth bean) in the grocery store one day & decided to pick up a pack. I had no idea what to do with it but it was something new & it kinda intrigued me 😀 As it lay in my pantry, I decided to look up for a recipe for it. After having read multiple posts, I zeroed down on a recipe that i thought all of us would like at home. Matki Chi Usal is a healthy Maharashtrian lentil preparation. It goes very well with rice & rotis. I sometimes pack it for the husband’s lunchbox, with plain paranthas on the side. High on protein & less on calories, the matki features on a regular basis at home now 😃
This recipe has been adapted from www.binjalsvegkitchen.com The original one calls for grated coconut, which i avoided because I do not like coconut-y lentils. I also changed the type & amount of chillies 😃 & added a bit of tamarind for some tang! Read through the recipe & see what works for you. I’d suggest you definitely give the Matki a shot, be it this or another recipe. It’s a pleasant change from the usual dals that we’re so used to 😊
Matki Chi UsalCourse: MainCuisine: IndianDifficulty: Medium
A Maharashtrian lentil recipe made with moth beans.
Matki: 1 cup; sprouted
Onion: 1 small; chopped
Ginger garlic: 1tsp; minced
Green chilli: 2; minced
Coriander powder: 1/2tsp
Red chilli powder: 1/2tsp
Garam masala: 1/4tsp
Jeera (cumin seeds): 1/2tsp
Dried red chillies: 2
Bay leaf: 1
Heeng (asafoetida): A pinch
Curry leaves: 2 sprigs
Tamarind paste: 1/2tsp
Fresh coriander: A handful; finely chopped
Salt to taste
- In a pressure cooker, add the sprouted matki with 1 cup of water & a little salt, for 2 whistles.
- In a kadhai, heat oil & add jeera & mustard seeds. When the seeds start to crackle, add curry leaves, bay leaf, dried red chillies, minced ginger-garlic & chilli. Sauté for a minute.
- Now add onion and fry it turns till golden brown. Add the tomato & dry spices. Sauté till tomatoes become mushy.
- Now add the boiled matki with water & mix well. Adjust seasoning and consistency if needed, and simmer for a few minutes on low flame.
- Add the tamarind paste & mix well to incorporate it. Turn off the flame.
- Finish with chopped coriander. Serve hot with either rice or rotis.
- Matki can be sprouted at home just like any other dal.
- You can add shredded coconut if you like the flavour. That’s what the original recipe calls for.
- This is a hearty, healthy dish. You can use ghee to make it.