Sunday, September 20, 2015

Matki Ki Sabzi | Moth Usal

Matki is a common legume consumed in India as a main course or side dish. It is commonly called mat bean, moth bean, Turkish gram or dew bean. The pods, sprouts and protein rich seeds of this crop are commonly consumed in India. Since my childhood I have seen this legume being sprouted at home, cooked with spices and served along with Kadhi, Roti and Steamed Rice. Most Gujarati households prepare the dish in a similar way and they all call it Fangavela Math nu Shaak. However, it can also be made into a yogurt based curry called as khatta math in Gujarati. Matki also serves as one of the chief constituents of Usal, a dish commonly prepared in Maharashtra and Gujarat. 



Matki sprouts are readily available in the market, but it is not a difficult task. You can easily sprout them and other legumes at home. I have another post dedicated to that. Check out this post to see how to sprout pulses the easy way! So to make this dish and sprout them at home, you need to plan it at least three days earlier. Soak and sprout the beans in two or three days, and then finally cook them with all the spices. Though the meal requires planning, it is really tasty and healthy. 



This recipe is a rather simple version of the dish, made in Gujarati style. If you want to modify the recipe to suit your taste and preferences, you can do so. Add some minced garlic if you like the garlic flavor in your food. Skip the onion to make a jain version of the dish. If you like a Maharashtrian touch, do the same thing with a tsp of Goda Masala and some coconut to get the base of Matki Usal. Then top it with Farsan, chopped onions and serve it with pav. It is pretty simple to tweak the recipe a little to get a few more amazing dishes!



Ingredients

Matki 1 cup
Onion 1 medium, diced
Tomato 1 medium, diced
Ginger Paste 2-3 tsp
Curry Leaves 2-3
Green Chili 1 slit
Oil 2 tbsp
Cumin seeds 1 tsp, Mustard seeds 1 tsp, pinch of asafoetida
Red Chili powder 2 tsp, turmeric powder 1 tsp, Dhania Jeera powder 2 tsp
Salt, Lemon Juice
Cilantro



Method

To make matki, soak and make sprouts as explained in this post:Making perfect sprouts each time. Once the sprouts are long enough, remove and wash them. Take a deep microwave safe bowl and add the sprouts in it. In the bowl, add some water (1/4 cup for every 1 cup of sprouts), a pinch of salt and some turmeric powder. Place the bowl in the microwave and cook for 2-3 minutes. Alternatively, cook the sprouts in a pressure cooker for one whistle. Open and set aside.

Heat oil in a pan and add the mustard seeds. Once they pop, add asafoetida and cumin seeds. Next add the curry leaves and ginger paste and green chili. Next add the onions. Saute and cook them till they are soft. Once they are soft, add the tomatoes and mix well.




Once the tomatoes are soft in about 4-5 minutes, add the dhania jeera powder and turmeric powder, salt and red chili powder. Once the masala cooks and the oil separates, add the matki and mix well. Add lemon juice and cilantro and serve with roti, kadhi and steamed rice.




For a collection of other simple yet yummy Indian Entree, Check this out.


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