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Vegan Matki Usal in a small kadai with a spoon in it

Vegan Matki Usal | Indian Sprouts Salad Dish

Matki Usal is a very common Maharashtrian dry sabzi made using sprouted moth beans/dew beans. It's vegan, gluten free and wholesome. Enjoy this as a salad, weeknight meal or pack it in lunchboxes. It is extremely easy to make and uses very simple, common ingredients easily available at home. Serve with bread/chapati/rice.
Course Main Course, Salad, Side Dish
Cuisine Asian, Indian, Maharashtrian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people


To prepare the paste

  • 1 small onion roughly chopped
  • 4 cloves garlic roughly chopped
  • Half inch ginger roughly chopped
  • 1 green chilly or use 1/2 a jalapeno
  • 1 tbsp fennel seeds
  • 1 tbsp coriander seeds
  • 1/4 cup grated/shredded/desiccated coconut
  • 2-3 tbsp water if needed while grinding

To prepare the curry

  • 1 tbsp cooking oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 3-4 roughly torn curry leaves
  • 1 tbsp chopped cilantro
  • 1 small onion finely chopped
  • 2 tomatoes finely chopped
  • 2-3 tbsp Goda Masala
  • 1 tsp turmeric powder
  • Salt as required
  • 3 cups sprouted brown matki/moth beans
  • 1 tbsp sugar
  • 1/2 cup Water add gradually
  • 1 tbsp lemon juice
  • 2 tbsp chopped cilantro for garnish


To prepare the paste

  • Prepare a coarse paste of roughly chopped onions, garlic, ginger, green chillies, fennel seeds, coriander seeds and grated/shredded/desiccated coconut. Add water if needed to grind.

To prepare the curry

  • Heat oil in a pan and once its hot, temper mustard seeds and cumin seeds. Once they begin to crackle (in about 10 seconds), add chopped curry leaves and a tablespoon of chopped cilantro. They will splutter as well. Immediately add the ground paste paste to the pan. Fry this for a minute or two.
  • Add chopped onions and saute till they turn translucent.
  • Then add the chopped tomatoes to the pan and continue to cook till they turn soft.
  • Add the spice mixes like Goda masala, turmeric powder and salt. Saute for a minute or till the masala is cooked.
  • Then add the sprouts/matki along with half a cup of water and sugar. Give it a stir and cover the pan. Allow the sprouts to cook in the steam for 8-10 minutes on low-medium flame. Keep stirring at regular intervals. Once they are soft, consider it done. Garnish with chopped cilantro and squeeze lemon juice on top and take it off the flame. It's ready to be served.


Tips to sprout beans - Spouting beans is very easy and doable at home. This is the method that works best for me - Wash and soak the beans in water, overnight and then strain the water the next day. Leave it in the strainer uncovered on your kitchen counter for a day or two. Rinse it once or twice everyday. You will begin to see it sprout. Now its ready to use.
This recipe calls for a special spice mix - The main ingredient in this recipe is the authentic Goda Masala which is also the base for most Maharashtrian dishes. Goda masala is spiced powder, which is made of whole garam masala spices and dried coconut. It can be prepared at home well in advance and stored in air-tight containers. But if you are unable to make it at home, it's easily available on Amazon and in any Indian grocery store near you. Alternatively, you can also use this ready spice mix from Rasoi Magic. It comes pretty close to the original taste.
Adjust the heat level based on your tolerance level - The masala can get spicy. Adjust is as per your taste. Reduce or omit the green chilly/jalapeno accordingly.
Gravy or dry - This is based on your preferance. You can keep the dish dry to eat it like a salad or side, else add more water to the pan along with the sprouts and make it into a gravy. 
Uses of Goda Masala - You can use this masala in many other recipes. Add hem to your stir-fry, sauces, rice, etc. It is a different kind of curry powder that lends a flavorful taste to the dish. 
You can make this recipe using any kind of sprouts, beans and lentils.
In absence of curry leaves, you can also add curry leaves powder or skip this step. 
Adding some chopped cilantro during the tempering stage gives a nice flavor to the dish. I reserve half for this and the other half for garnish.