Matki Chi Usal Recipe – Spicy Moth Sprouted Salad
Indulge in the vibrant flavors of Matki Chi Usal, a delightful Maharashtrian snack that features the nutritious moth bean sprouts. This recipe beautifully balances spices and textures, making it an ideal accompaniment to a wholesome meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Moth Sprouts (Matki) | 1 cup |
| Horse Gram Dal (Kollu/Kulith) – sprouted | 1/2 cup |
| Ajwain (Carom seeds) | 1 teaspoon |
| Mustard seeds | 1 teaspoon |
| Asafoetida (hing) | 1 pinch |
| Red Chilli powder | 1 teaspoon |
| Fresh coconut – grated | 2 tablespoons |
| Lemon juice | 1 |
| Salt | To taste |
| Water | As required |
| Curry leaves | 1 sprig |
| Dry Red Chillies | 2 |
Nutritional Information
| Nutrient | Per Serving |
|---|---|
| Calories | Approximately 150 |
| Protein | 8g |
| Carbohydrates | 22g |
| Fat | 5g |
| Fiber | 6g |
Instructions
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Preparation: Begin by heating a flat skillet over medium heat. Add a splash of oil, allowing it to warm up.
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Tempering: Once the oil is hot, add the mustard seeds and ajwain. Allow them to splutter, then sprinkle in a pinch of hing for added flavor.
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Cooking the Sprouts: Add the moth sprouts along with red chilli powder and salt. Sauté the mixture until well combined. Pour in about 1/2 cup of water, reduce the heat to a gentle simmer, and cover with a lid. Let it cook, stirring occasionally to prevent sticking.
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Finishing Touches: Once cooked through, drizzle fresh lemon juice into the pan and stir gently.
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Tempering the Usal: In a small tempering pan, heat 2 tablespoons of oil. Add curry leaves and dry red chillies, allowing them to crackle for a few seconds. Pour this aromatic mixture over the cooked moth salad.
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Serving: Mix everything well and finish with a sprinkle of freshly grated coconut. Serve the Matki Chi Usal alongside Maharashtrian Kadhi, Phulkas, and a refreshing Kachumber Salad for a satisfying lunch or dinner.
Enjoy your culinary adventure with this nutritious and spicy salad!
