Name: Moth Bean Potato Curry or Matakichi Usal recipe by Sujata Hande-Parab at BetterButter
Prep time: 600 min
Cook time: 15 min
Total time: 615 min
Yield: 6
Ingredients: Moth beans or Mataki– 1 cup (Soaked overnight or sprouted); Potato – 1 medium – washed, peeled and cut into cubes; Cumin seeds – ½ tsp; Mustard seeds – ½ tsp; Curry leaves – 2-4 nos; Garlic cloves – 2nos (Peeled and crushed or finely chopped); Onion finely chopped – ½ medium; Ginger Garlic Paste – 1 ½ tsp; Tomato – 1 medium (Finely Chopped); Fresh grated coconut – 1/4th cup; Finely chopped coriander leaves – 1/4th cup; Red chili powder – 1 ½ tsp.; Garam Masala or Goda Masala – 1tsp; Asafoetida – 1/4th tsp; Turmeric – 1tsp; Salt to taste; Oil – 1tbsp

ABOUT Moth Bean Potato Curry or Matakichi Usal RECIPE

100g of raw, uncooked moth bean seeds contain 343 calories, 23 g of protein, 62 g of carbohydrate and 1.6 g of fat. The sprouted version of Matki is very healthy and tasty. It can be used in making curries or salads, bhel, Misal etc. In Maharashtra it is popularly called as Mataki and is consumed is sprout form. Matakichi usal is a common dish which is prepared in every household. This is our traditional recipe. We usually make a spicy version of this dish.

Ingredients Serving: 6

Moth beans or Mataki– 1 cup (Soaked overnight or sprouted)
Potato – 1 medium – washed, peeled and cut into cubes
Cumin seeds – ½ tsp
Mustard seeds – ½ tsp
Curry leaves – 2-4 nos
Garlic cloves – 2nos (Peeled and crushed or finely chopped)
Onion finely chopped – ½ medium
Ginger Garlic Paste – 1 ½ tsp
Tomato – 1 medium (Finely Chopped)
Fresh grated coconut – 1/4th cup
Finely chopped coriander leaves – 1/4th cup
Red chili powder – 1 ½ tsp.
Garam Masala or Goda Masala – 1tsp
Asafoetida – 1/4th tsp
Turmeric – 1tsp
Salt to taste
Oil – 1tbsp

Instructions

Soak Moth Beans or Mataki in water overnight or use sprouted which is easily available in the market. Or do it at home. Wash matki and drain the Water.
Hang soaked matki in a moist cloth for 10-12 hours or till you see the sprouts coming out of the muslin cloth. Sprinkle some water if the cloth becomes dry. When the bean sprouts have developed short, white shoots, they are ready to eat.
Heat oil in a pressure cooker.
Add mustard and cumin seeds. Let it splutter.
Add curry leaves and crushed garlic cloves. Let it cook.
Add finely chopped onion. Cook till translucent. Add ginger garlic paste. Cook till raw aroma goes off.
Add asafoetida, Turmeric, garam masala or goda masala, red chili powder, salt. Mix and cook.
Add finely chopped tomatoes. Cook till it softens.
Blend grated coconut and chopped coriander leaves into a fine paste.
Add prepared paste once tomatoes cooked properly. Stir for 2 minutes.
Add potato and moth beans or Mataki. Mix well.
Add 1 or 2 cups water. Close the lid and let it whistle for 3-4 times. Fewer whistles required if using sprouted Mataki.
Turn the gas off. Adjust the consistency.
Serve hot with chapati or rice.

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