Matki Usal is one of those dishes that feels deeply rooted in Maharashtrian homes. It’s warm, nourishing, and quietly comforting. The kind of usal that simmers slowly while the kitchen fills with the aroma of onions, spices, and sprouted matki coming together into something hearty and soulful. Often eaten with bhakri or pav, it’s a dish that has fed generations.
This version keeps that familiar taste intact while making the process simpler. Using Netra’s Red Curry Paste brings the depth and spice of a traditional usal without long grinding or multiple masalas. The sprouts soak up the curry beautifully, creating a balanced, mildly spicy gravy that works just as well for lunch as it does for a simple dinner.
Ingredients
• 1 cup sprouted matki (moth beans)
• 2 medium onions, finely chopped
• 1 tomato, finely chopped
• 2 tbsp Netra’s Red Curry Paste
• 2 tbsp oil
• ½ tsp mustard seeds
• ½ tsp cumin seeds
• ½ tsp turmeric powder
• 1 tsp red chilli powder (optional)
• 1 tsp jaggery (optional)
• Salt to taste
• 2 cups water
• Fresh coriander leaves, chopped
• Lemon wedges (optional)
How to Make Matki Usal
- Wash and soak matki overnight. Drain and keep covered in a cloth or sprout box for 8 to 10 hours until sprouted.
- Pressure cook the sprouted matki with a pinch of turmeric and salt for 2 whistles, or cook in a pot until tender. Keep aside.
- Heat oil in a kadhai. Add mustard seeds and let them splutter, then add cumin seeds.
- Add chopped onions and sauté until golden brown. Add tomatoes and cook until soft and mushy.
- Stir in Netra’s Red Curry Paste and sauté for 2 to 3 minutes until aromatic.
- Add the cooked matki, red chilli powder, jaggery if using, and salt. Pour in water and mix well.
- Simmer for 7 to 8 minutes until the usal thickens and the flavours blend.
- Switch off the flame and garnish with fresh coriander. Serve hot.
Tips / Variations
• Adjust water depending on whether you prefer dry usal or rassy usal.
• A little jaggery balances the spice beautifully.
• For a Malvani-style touch, add a spoon of grated coconut while simmering.
• Usal tastes even better after resting for a few minutes.
If you want a shortcut without losing the traditional taste, Netra’s Red Curry Paste makes Matki Usal easy and deeply flavourful.
