Thursday, October 3, 2013

Matki Usal

Yum
Matki or Moth beans are look very similar to moong beans but are brown in colour and are slightly smaller in size. They are a high source of protein and as most beans, very low in calories. I usually use these to make Misal, but on days I have less time, I am content with just the usal. You can make the same recipe with sprouted moong beans too...



Matki Usal


Maharastrian curry made with sprouted moth beans and fresh coconut.

Recipe Type:  Main Course
Cuisine:          Indian / Maharastrian
Prep Time:     15 minutes (Does not include sprouting time)
Cook time:     45 minutes
Yield:              3-4 servings

Ingredients:

1 cup dried or 2 cups sprouted Matki beans / Moth beans
1 Onion
1 Tomato
2-3 Green chillies
5-6 Curry leaves
A handful of Coriander leaves
3 tbsp desiccated Coconut
3 tsp Oil
1 tsp Mustard seeds
Salt
Water
Method:

  • To sprout the beans yourself, soak in matki beans in 2 cups of water overnight
  • Next morning, drain out the water from the container and cover the container with a steel plate and allow to rest in a warm place for 2 days or until the beans sprout.
  • Alternatively, you can also tie the beans in a muslin cloth and allow them to sprout.
  • Heat oil in a pan and add the mustard seeds.
  • Once they splutter, add the curry leaves, slit green chillies and chopped onions
  • Fry until the onions are done
  • Add chopped tomatoes and cook until they are done
  • Add the sprouts and enough water to cover them
  • Add salt and cover and cook until the beans are done.
  • Keep checking the beans, if it feels dry and the beans aren't done, then add more water and cover and cook longer. If the beans are done, and there is excess water, then remove the lid and cook on high flame until the water evaporates. This can take anywhere between 20-30 mins to cook.
  • Once the beans are done, garnish with desiccated coconut and finely chopped coriander leaves and serve hot with chapati

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