Matki resembles the green moong bean, but differ in colour and taste. It is small, oblong-shaped, ranging from light brown to tan with a yellow interior, earthy and nutty in flavour. Commonly called moth bean, mat bean, Turkish gram or dew bean. It can be consumed whole, split or as sprouts. Usal is a Maharashtrian dish made with sprouted beans. Basically, the beans are soaked in water to swell and double in size. Then, set aside for a day or two to sprout. The beans are also used in the preparation of dal, pulao, khichdi, cheela, cutlets, tikkis, dosas, sundals and chaat. This green masala usal is unique from the traditional one made with goda masala. Fresh coconut, coriander leaves, green chillies and other spices lend an aromatic fragrance. Simple, easy to make and absolutely divine. Savour with rice, chapati or bread.
Moth beans are readily available at the Indian grocery stores. Select ones that are even in size, shape, without any cracks, unwrinkled, brightly coloured, consistent and with undamaged skin. Store in an airtight container in a cool, dark and dry place. Rich in protein and calcium. Good source of vitamins, minerals including dietary fibre. Aids digestion, improves bowel movement and prevents constipation. Reduces high blood pressure and cholesterol. Helps in weight management and boosts the body's immune system. Healthy, nutritious and cheap.
Moth beans are readily available at the Indian grocery stores. Select ones that are even in size, shape, without any cracks, unwrinkled, brightly coloured, consistent and with undamaged skin. Store in an airtight container in a cool, dark and dry place. Rich in protein and calcium. Good source of vitamins, minerals including dietary fibre. Aids digestion, improves bowel movement and prevents constipation. Reduces high blood pressure and cholesterol. Helps in weight management and boosts the body's immune system. Healthy, nutritious and cheap.
Matki Usal (Green Masala)
(Serves 6)
Ingredients:
2 1/2 cups matki/moth beans (sprouted)
1 teaspoon mustard seeds
1/8 teaspoon asafoetida (hing)
1 sprig of curry leaves
1 large onion (chopped)
2 long green chillies (chopped)
1 large tomato (chopped)
1 teaspoon garam masala powder
1 tablespoon jaggery (optional)
2 cups water
2 tablespoons oil
salt
Grind to a fine paste (with little water)
3/4 cup fresh grated coconut
1 cup coriander leaves
4 long green chillies
1 teaspoon cumin seeds
4 large cloves of garlic
1/2-inch ginger
1/2 teaspoon turmeric powder
a small ball of tamarind
Method:
Heat oil in a pan, add mustard seeds, hing and curry leaves. When seeds start to splutter, stir in the onion and cook until brown. Incorporate the tomato, when pulpy, fry the ground paste well. Rinse the blender jar with water and pour into the pan.
Mix the sprouts, green chillies and salt. Cover with the lid ajar and cook on medium heat until beans are done. Sprinkle garam masala powder, check for seasonings and add jaggery, if desired.
Serve hot with rice, chapati or bread.
Note:
(Serves 6)
Ingredients:
2 1/2 cups matki/moth beans (sprouted)
1 teaspoon mustard seeds
1/8 teaspoon asafoetida (hing)
1 sprig of curry leaves
1 large onion (chopped)
2 long green chillies (chopped)
1 large tomato (chopped)
1 teaspoon garam masala powder
1 tablespoon jaggery (optional)
2 cups water
2 tablespoons oil
salt
Grind to a fine paste (with little water)
3/4 cup fresh grated coconut
1 cup coriander leaves
4 long green chillies
1 teaspoon cumin seeds
4 large cloves of garlic
1/2-inch ginger
1/2 teaspoon turmeric powder
a small ball of tamarind
Method:
Heat oil in a pan, add mustard seeds, hing and curry leaves. When seeds start to splutter, stir in the onion and cook until brown. Incorporate the tomato, when pulpy, fry the ground paste well. Rinse the blender jar with water and pour into the pan.
Mix the sprouts, green chillies and salt. Cover with the lid ajar and cook on medium heat until beans are done. Sprinkle garam masala powder, check for seasonings and add jaggery, if desired.
Serve hot with rice, chapati or bread.
Note:
- To sprout moth beans - Soak beans overnight or until they double in size. If too old, they take a longer time to double in size and sprout too. Once they swell, drain out the water, transfer in a cheesecloth or mesh bag. Place in a saucepan, cover and leave on the kitchen counter (away from the stove) for 24 hours. The following day, sprinkle some water to moisten. Cover and set aside for another 24 hours. Gently rinse sprouts in a colander and use.
- To sprout beans in instant pot - Add 2 cups water in the water, place the trivet, a steel dish on top of the trivet and then the cheesecloth or mesh bag with the already soaked beans. Close the pot with the lid after removing the sealing ring. Turn the steam releasing valve in venting position. Select instant pot to yogurt setting for 10 hours. For longer sprouts, you may have to set for an additional 10 hours.
- Before sprouting beans, ensure that the water is drained out well to avoid any mould formation. In case of any unpleasant aroma in the next two days, just rinse the beans in a sieve. Drain well and set aside to sprout further.
- After sprouting, place them in some water. The skin will separate, float and rise to the top. Drain the water along with the skin. Gently rub the beans with the skin to loosen. I tried to leave the ones with skin on for this recipe.
- With one cup of dried moth beans, you get around 4 1/2 cups of sprouts.
