MATKICHI USSAL

Matkichi ussal is a mouthwatering recipe commonly prepared in Maharashtra. The gravy is very spicy and not very thick. It is enjoyed with flatbreads like rotis,  chappatis or bhakari.

Ussal is a type of preparation done with sprouted legumes in which the gravy is spicy and watery.

Legumes are an essential part of Indian home food. There are different dishes that can be prepared from this power-packed legume like bhel, ussal (sabzi with gravy), pulav, dry sabzi,..

Moth bean or matki commonly grows in arid and semi-arid regions of India. It is commonly called as Moth.

I prepare this dish in large quantity as we enjoy having it just like that in a bowl - like a soup. This curry is also used as a base for another Maharashtrian dish called as Missal.

Recipe for Matkichi ussal

Ingredients for Matkichi ussal

• Matki – 100gms
• Onions – 2 (thinly sliced)
• Dry coconut – ½ cup (grated)
• Garlic  - 8 to 10 cloves (roughly chopped)
• Ginger – 2 inches (roughly chopped)
• Coriander leaves – ½ cup (chopped)
• Cloves – 5 to 6
• Cinnamon – 1 inch
• Red chilly powder – 2 heaped tsp
• Turmeric – ½ tsp
• Coriander powder – 2 tsp
• Garam masala – ½ tsp (optional)
• Salt to taste
• Refined oil – ½ cup
• Coriander leaves for garnishing

How to make

The matki should be soaked overnight and tied in a muslin cloth to be sprouted on the following day.

It takes at least 12 hours to sprout well.

Put 2 teaspoons of oil in a pan and turn on the heat.

Add the sliced onions and sauté for 2 to 3 minutes.

Add the ginger, garlic, cloves and turmeric and saute for another 1 minute.

Now add the grated coconut and mix well. Saute for 2 minutes.

The onion and coconut will turn golden brown in colour.

Add the coriander leaves and mix well.

Saute for another one minute and keep aside to cool.

Make a soft masala paste of the above mixture in a grinder by adding little water.

Take half cup of oil in a thick bottomed vessel.

When the oil is medium hot add the prepared masala paste. Saute for 3 to 4 minutes on medium heat.

Add the turmeric powder, coriander powder,  chilly powder and garam masala to the masala and mix well.

Add ¼ cup of water to avoid burning of the masala.

Now add the sprouted matki and sauté for 3 to 4 minutes.

Add 500ml of water and let it simmer for 6 to 8 minutes.

Add salt to taste and coriander leaves for garnishing.

 

Tips

Matki in the muslin cloth should be kept in a warm place to for good sprouting.

Soaking the matki is mandatory.

Adding the garam masala powder is optional, but for authentic taste, it should be added.

The gravy should essentially be runny or thin.