• Prep Time
  • Cook Time
    20-25 minutes
  • Serving
  • View

Matki usal is a very traditional Maharashtrian dish and used to be prepared fairly often at our house as I wanted my children to get a good source of protein. My grand-daughter-in-law Kara loves this dish and my daughter Medha and son Milind will cook it for her when she visits their house.



For tadka (tempering)

For garnish


    Step 1

    Soak washed whole matki in water for about 12 hours. Drain water and sprout in a colander in a warm dark place (oven) for 12-24 hours (longer time in cooler climates)

    Step 2

    Warm ghee/oil on medium flame and add asafoetida, mustard seeds, and cumin seeds till mustard seeds splutter

    Step 3

    Saute onions on a medium flame till pink and add chilies and fry slightly.

    Step 4

    Add all dry spices (haldi and garam/goda masala) and the sprouted matki and saute for 5 mins on low flame

    Step 5

    Add coconut, salt, sugar and 2 cups water and cook covered for approximately 20-25 mins, till the matki is softened but not mushy

    Step 6

    Finish uncovered till moist but not too dry

    Step 7

    In a tempering (or seasoning) spoon, heat ghee; when hot, add chopped garlic and saute till golden; add over cooked matki usal, stir in and cover for 5 minutes to assimilate the garlic flavour

    Step 8

    Garnish with lime juice and cilantro

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