Matki Usal: curry made of sprouted moth beans

Matki Usal: curry made of sprouted moth beans

Papillons beans – moth – is known in Europe as Indian beans.

Although it is found here less often than other types of legumes – only in some regions of India. This particular recipe comes from the Marathi language region – the states of Maharastra and Goa.

Usal is characterized by a strong aroma obtained thanks to the use of spices, especially a goda masala – a traditional spice mix in the Maharastra cuisine. Here I give the recipe with proportional proportions of spices – instead of the goda masala.

Moth beans can be replaced, in this dish, with commonly available mung beans, or red moong bean.


Moth bean/Moong bean/Red moong bean1 cup
  1. Soak the bean – just 6 to 8 hours
  2. Rinse, drain and leave for another 6 to 8 hours, spreading in a large, uncovered germination dish.
  3. Before preparing the dish, rinse the beans several times and then dry.


red onion1 big
tomato1 big
garlic4 pieces
fresh ginger1 piece - in size of a finger
  1. Cut vegetables into thick cubes
  2. Grind in a blender, put aside

You can also chop them finely. Grate ginger on a grater and add without blending at the same time as vegetables.


green chili pepper2 pieces
mustard seeds1 table spoon
kumin1/2 table soon
asafoteida 1/2 table soon
curry lives1 branch
chili powder1 table spoon
turmeric powder1 table spoon
coriander powder1 table spoon
black cardamom powder1/2 table soon
green cardamom powder1/2 table soon
bay leaf1 piece
saltfor taste
fresh coriander few branches
oil2 spoon
  1. Cut the chilli pepper in small circles.
  2. Put the mustard seeds on the hot oil, fry on medium heat, stirring for a few seconds – mustard should bounce and change color to gray. It’s best if you cover the pan.
  3. Then add kumin, curry leaves, chopped chilli and asafetoida. Fry constantly stirring for about 15 seconds – the leaves should become crisp.
  4. Then add the chopped/blended vegetables and fry for about 15 minutes, stirring occasionally.
  5. Add grounded spices: cardamom, coriander, turmeric and chilli powder  and bay leaf and mix.
  6. Add soacked bean, mix. Add 2 glasses of water, and boil. Leave on a low heat for about 20 minutes. Control the water amount in the dish and add it if necessary. Usal should have a medium density.
  7. After put salt, mix and taste.
  8. Add the greens

Serve with rice or paratha bread . On a separate plate, serve thinly chopped onion, chilli and chopped coriander, which blends well with freshly mixed food.

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