Matki usal with roti
Maharashtra's everyday protein: sprouted matki cooked in a spicy onion-tomato masala with goda masala, kokum and a touch of jaggery, finished with fresh coconut and coriander leaves. Soak the matki overnight, then let it sprout for a day in a closed box or a damp cloth (or buy ready sprouts); that time is not counted here. The same usal is the base of misal, and is also made with moong or dried peas.
- 45 minTime
- 45 minHands-on
- 4Portions
- 19 gprotein per portion
- 640kcal per portion
Ingredients for 4 portions
- 200 gMoth beans (matki), soaked overnight and sprouted
- 3 tbspGroundnut oil
- 1 tspMustard seeds
- 3 mlCumin, seeds
- 1 mlHing (asafoetida)
- 1 sprigCurry leaves
- 1Onion, finely chopped
- 1 tspGinger-garlic paste
- 1Tomato, chopped
- 3 mlTurmeric
- 1 tspRed chilli powder
- 2 tspGoda masala
- ≈ 500 mlWater, for the usal
- 3 piecesKokum
- 1 tspJaggery
- to tasteSalt
- 4 tbspGrated coconut
- 15 gCoriander leaves, chopped
On the side
- 300 gAtta
- ≈ 200 mlWater, for the dough
- 2 tbspGhee, to brush
Method
- Knead the atta with the water for the dough and a pinch of salt into a soft dough. Cover and let it rest.
- Heat the oil in a kadai and add the mustard seeds. When they splutter, add the cumin, hing and curry leaves, then the onion, and sauté until soft and golden. Stir in the ginger-garlic paste, then the tomato, and cook until mushy. Add the turmeric, red chilli powder and goda masala.
- Add the sprouts and toss them in the masala for 2 minutes. Pour in the water for the usal and add the kokum, jaggery and salt.
- Cover and simmer for about 15 minutes, until the matki is soft but still holds its shape.
- Meanwhile, make the rotis: divide the dough into 12 balls and roll them out thin. Cook on a hot tawa, flip when bubbles appear, then puff them up directly over the flame. Brush with ghee.
- Stir the coconut and coriander leaves into the usal and serve with the hot rotis.
