In Malvani cuisine, Usal has its own place. For example, Chawali, White or Green Watana, Moong, and Mataki beans. Although Matki Usal is a well-known and well-liked Usal in Maharashtra, the flavor of Malvani-style Matki Usli is distinct.
Usal can be prepared in two or three different types and with & without gravy, dried, with green chilies, or masala. Today I am talking about the sweet & spicy version of Matki Usal.
What is Usal made of?
Usal, a traditional Maharashtrian meal, is cooked with beans, onions, tomatoes, spices, and curry leaves. The way of cooking is essentially the same throughout Maharashtra, although the base gravies and spices used differ, and the level of spiciness in the Usal varies by area. However, the Malvani method of making Usal is distinct.
There are several types of Usal prepared in Malvani cuisine, including Hirvya Vatanyachi Usal, Pavtyachi Usal, Matki Usal, Chavlichi Usal, Mugachi Usal, Kalya Vatanyachi Usal, Pandharya Vatanyachi Usal, etc.
In Usal, we can use beans in two different ways: soaking them and sprouting them. Both variations are great, although the soaked version is a little softer and the sprouted version has a crunchier texture.
Is Matki Good for Health?
Indeed, Matki, often referred to as moth beans, is a healthy food that may be included in a balanced diet. It is especially advantageous for vegetarians and vegans and is a rich source of plant-based protein.
Fiber: High in fiber, which can help with bowel movements and constipation
Minerals: Contains potassium, magnesium, and zinc.
Vitamins: Contains vitamin B, which is essential for healthy bodily function.
Iron: An excellent source of iron that can aid in the production of red blood cells
Phosphorus: Contains phosphorus.
Matki should be thoroughly soaked and cooked to lower the risk of digestive problems.
What are the benefits of Matki?
Matki is also known as Moth bean. Matki should be thoroughly soaked and cooked to lower the risk of digestive problems. It should soak for at least seven to eight hours before cooking, and for at least a day or two if you want it to sprout. Frequent consumption can promote immunity, enhance digestion, assist muscle growth, and give you long-lasting energy. It is a healthy protein source.
A well-balanced diet that contains a range of foods which is essential for maintaining good health. Eating a range of meals is also advised. Additionally, eating the same dish every day makes us feel better.
Here are some suggestions that may be of relevance to you:-
- Kalya Vatanyacha Sambara – The Ultimate Malvani Veg Curry
- Malvani Bhajlela Vataap – A Sunday Special Malvani Base Gravy
- Malvani Hirvya Vataap – Base Gravy for Your Malvani Fish Curry & Veg Curry
How Matki sprouts are made?
The following procedures can be used to make Matki or any other bean sprouts:
Wash and sort: Wash the Matki beans after removing any stones.
Soak: Give the matki beans an 8-10 hour soak in water.
Drain & Dry:- After draining the water, let the beans air dry.
Sprout: Wrap the beans tightly in a fresh cotton fabric. Place the fabric in a well-ventilated, warm, and dry area.
The time it takes for the beans to sprout can vary from 10 to 12 hours, depending on the conditions. If the cloth dries out, you can mist it with water. When the beans grow short shoots, they are ready to consume.
The slightly crunchy texture and sweet taste of Matki sprouts make them a great addition to Salads and Dosas. You can also boil them and add them to a dish. Sprouts are living foods. Sprouts gradually develop in the refrigerator too.
What is the difference between Usal & Misal?
You can make a Misal out of any watery Usal that you have made with beans. Crunchy farsan, thinnest-size shev, finely chopped onions, lemon wedges, fresh coriander leaves, and occasionally finely chopped tomatoes are usually placed on top. Misal has a distinct flavor profile and can be slightly to severely spicy. A strong mixture of spices, including red chili powder, coriander, cumin, and garam masala, is used to make the gravy, known as kat.
Misal is sometimes called misal pav since it is frequently served with pav, a unique type of bread. In Maharashtra, misal is a well-liked traditional meal frequently consumed for breakfast or as a snack.
Watanyachi Usal serves as the primary misal base in the Malvani region, whereas Matki Usal serves as the base in the Ghat region. They both have a great flavor.
A Culinary Journey: How to Make Authentic Malvani Matki Usal
Description
The flavor of Malvani-style Matki Usli is distinct. Usal can be prepared in two or three different types and with & without gravy, dried, with green chilies, or masala. Today I am talking about the sweet & spicy version of Matki Usal.
Ingredients
Instructions
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To begin, a Kadhai should be heated over medium heat. Add 3–4 tablespoons of oil to the heated Kadhai.
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Add mustard to hot oil and allow it to crackle.
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After that, add the finely chopped ginger and chilies, and cook until the scent is eliminated.
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Add one finely chopped large onion, and cook it until it turns pink.
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Add 10-15 curry leaves
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Add one finely diced tomato and cook for ten to fifteen minutes, being careful not to let it soften.
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Next, add asafoetida right away
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Add Salt to your taste
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Add turmeric right away and give it a good stir.
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Now thoroughly mix in the sprouted Matki & allow it to cook for 5 minutes
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Add a half cup of water
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Cover it with a lid and allow it to steam cook for 15-20 minutes
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After 15-20 minutes remove the lid & mix it thoroughly
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Once the Matki is properly cooked, add fresh grated coconut
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Add finely chopped coriander
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Turn off the gas right away and keep a lid on it.
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Sweet-Spicy Matki usal is ready to be served
