How to make it
Some recipes from the Maharashtrian cuisine
Vegan Matki Misal in an Instant Pot Some of their main dietary staples are lentils, vegetables, and gluten-free flours like finger millet (Jowar) and pearl millet (Bajra), beans, and sprouts. The GF flour is used to prepare flatbread (Dill Flavored Jowar/Sorghum Flatbread and Gluten-Free Bajra Jowar Bhakhri | Sorghum & Pearl Millet Flour Flatbread) and is served alongside a curry and Dal. While many curries or sabzi is prepared using a combination of vegetables and spices, there are some curries that are made out of sprouted beans. They are called usal and form an important source of proteins, especially for vegetarians or vegans and have many other health benefits. The pods, sprouts, and protein-rich seeds of this crop are commonly consumed in Indian cuisine. Today’s recipe is called Matki Usal. These brown sprouts are also commonly known as mat bean, moth bean, Turkish gram, or dew bean.
is vegan & gluten-free is very easy and quick to make is a rich source of protein, minerals, and vitamins is a one-pot meal is very flavorful and crunchy to taste can be enjoyed as a side or as a salad is a great addition to your weekly rotation of recipes
Many get confused between an Usal and Misal. Let me explain how they are similar yet different. Once the Usal is prepared, red spicy watery gravy also called “Rassa” or “Kat“ is added to it and then it’s then topped with some farsan, sev, chopped onions, cilantro, and a lemon wedge to make a Misal. Both, Misal and Usal can be eaten with Pav (a small loaf of bread similar to water rolls). My immediate neighbors were Maharashtrian and I had practically grown up in their home. Naturally, I developed a liking to their food habits which is the case even today. I loved everything that was cooked in their home except of course the non-vegetarian dishes. But I was always attracted to the kind of dishes they made which was a stark contrast to the South Indian food being made in my house, their homemade masala, and the aroma coming from their kitchen. I was always intrigued by their cooking style and recipes and would often observe them cook. Matki Usal is a dish I had for the first time at their house. I have loved it ever since. My mom eventually learned the recipe from them and would make it for me every time. In fact, even today, when I visit Bombay and am invited for a meal at their place, matki usal is always on the menu. They know how much I love it! This is why I wanted to share this fail-proof family recipe with all of you as well. Did you know - Sprouting legumes, grains, and seeds makes them much easier to digest by breaking down the anti-nutrients that are common in these foods? Plus it also increases the vitamin C and B content and the fiber! 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 every day. You will begin to see it sprout. Now it’s ready to use.
This is the perfect sabzi/curry for everyday cooking, easy to pack in lunchboxes, for weeknight meals, or as a healthy snack. This curry has all the flavors, it’s hot and spicy, sour, and tangy with just a hint of sweetness. Maharashtrian Koshimbir | Indian Salad with Yogurt Maharashtrian Kokum Amti/Dal Kobichi Vadi | Steamed Cabbage Cakes Easy Masale Bhat Maharashtrian Style
Recipe 📖
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