Matki Chi Usal Recipe – Spicy Moth Sprouted Salad
Description:
Matki Chi Usal, or Spicy Moth Sprouted Salad, is a beloved snack in many Maharashtrian households, cherished for both its nutritional value and its simplicity. Packed with protein-rich moth sprouts (Matki) and tangy spices, this hearty salad is not only delicious but also an excellent source of dietary fiber and vitamins. It is easy to make, quick to prepare, and can be enjoyed as a stand-alone snack or as a side dish with a main course. The perfect blend of earthy legumes and aromatic tempering makes this dish a flavor-packed addition to your meal repertoire.
Cuisine: Maharashtrian
Course: Snack
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Moth Sprouts (Matki) | 1 cup |
| Horse Gram Dal (Kollu/ Kulith) | 1/2 cup (sprouted) |
| Ajwain (Carom Seeds) | 1 teaspoon |
| Mustard Seeds (Rai/ Kadugu) | 1 teaspoon |
| Asafoetida (Hing) | 1 pinch |
| Red Chilli Powder | 1 teaspoon |
| Fresh Coconut (grated) | 2 tablespoons |
| Lemon Juice | 1 tablespoon |
| Salt | To taste |
| Water | As required |
| For Tempering | |
| Curry Leaves | 1 sprig |
| Dry Red Chillies | 2 |
Preparation Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2-3
Instructions:
-
Prepare the Sprouts and Legumes:
Begin by preparing the moth sprouts (Matki) and horse gram dal (Kollu) if they are not sprouted already. Soak the beans overnight and let them sprout by keeping them in a damp cloth for a day or two. This ensures maximum flavor and nutrition in your dish. -
Cook the Moth Sprouts:
In a large flat skillet or frying pan, heat some oil over medium heat. Once the oil is hot, add the mustard seeds. Allow them to splutter for a few seconds. Next, add the ajwain (carom seeds) and a pinch of asafoetida (hing) to the oil. Stir for a brief moment to release the fragrance of the spices. -
Add the Matki and Horse Gram:
Add the sprouted moth sprouts (Matki) and the horse gram dal (Kollu) to the skillet. Stir them well, and sprinkle red chilli powder and salt. Sauté the mixture for about 5-7 minutes, allowing the sprouts to blend well with the spices. -
Simmer and Cook:
Add about 1/2 cup of water to the pan, reduce the heat to a simmer, and cover the skillet with a lid. Let the sprouts cook for around 10-15 minutes. Stir the mixture at regular intervals to prevent it from sticking to the bottom of the pan. Once the sprouts are tender and the water is absorbed, remove from heat. -
Add Lemon Juice:
Drizzle fresh lemon juice over the cooked sprouts and stir to combine. This adds a tangy zing to the dish that beautifully balances the spices. -
Prepare the Tempering:
In a separate small pan, heat 2 tablespoons of oil for tempering. Once the oil is hot, crackle the curry leaves and dry red chillies in the oil for a few seconds. This step enhances the flavor and aroma of the dish. -
Finish and Serve:
Pour the hot tempering over the cooked matki usal. Gently mix to combine all the ingredients and allow the tempering to infuse its flavors into the sprouts. Top with freshly grated coconut to add a touch of sweetness and richness to the dish. -
Serve:
Serve your Matki Chi Usal warm, accompanied by Maharashtrian Kadhi, Phulkas, and a Kachumber Salad for a wholesome lunch or dinner. It’s the perfect snack to enjoy with friends and family, offering a healthy yet spicy kick.
Tips & Variations:
- Spice Level: Adjust the amount of red chilli powder to your taste. If you prefer a milder flavor, reduce the quantity or use mild chili powder.
- Coconut Substitute: If you can’t find fresh coconut, dried coconut flakes can be used as a substitute, but fresh coconut offers a much richer taste.
- Vegan Option: This recipe is already vegan-friendly; just ensure that you use oil for tempering and not ghee if you’re avoiding animal products.
- Additions: For extra crunch and flavor, consider adding chopped onions, tomatoes, or even roasted peanuts to the salad.
Matki Chi Usal is more than just a snack – it’s a nutritious, hearty meal that combines the goodness of sprouted moth beans and horse gram with the aromatic tempering of curry leaves and mustard seeds. Whether you’re looking for a light dinner or a side dish to complement your meals, this Maharashtrian recipe is sure to become a favorite!
