Moth beans sidedish (Matki usal)
Muth/Moth or Matki is one of my favorite beans. I love to sprout these beans as they sprout pretty easily. I use it in many different dishes. This particular sidedish has become a regular at home. My pachi makes something similar to this. We love it both with chapathis or rice.
Here is my pachi’s version of matki usal.
Ingredients:
1 cup muth/moth/matki beans
1 cup potato
1/2 tea spn garlic paste
1/2 tea spn ginger paste
1 tea spn goda masala
A pinch turmeric
1/2 tea spn chilli powder
Oil
Salt
Method:
Sprout the matki.
Heat oil and add ginger-garlic paste. Fry for few minutes. Add matki, potatoes, 1/2 cup water, turmeric, chilli powder, goda masala, salt, cover and cook till done.
Serve hot.
Serves : 3-4
Preparation time : 25mins
It is my favorite beans too. Looks healthy n delicious!
Shilpa! I love matki, It’s one of my favorite sprouts too!
Thats sounds like an easy dish made with in half an hr… Good one…
Love these beans too. I make it often. I use crushed garlic, that’s the only difference.
one of my favorites as well………i think they have a more subtle flavor than moong……………
Hi everyone. You will love this dish, which we at our home (bangalore)have just enjoyed since last 2 days. One suggestion for embellishment. While frying the initial ingredients, add also 2 small tomatoes, cut to pcs. It adds zing to the usaal.
2) Quite a few young ones might be interested to know how to sprout various beans (Matki, Moong, Blk eyed beans etc.)
Soak in luke warm water overnight. Next day, drain water…..wrap beans in a thin wet towel and keep the towel in your oven with pilot lamp on (the pilot lamp keeps oven in a warm condition). Next day, wet the towel agin, sprinkling water on it. Repeat the oven process. Two days should be enough to give good sprouts. You can get even 1 inch long sprouts (as in chinese dishes) for Moong, by repeating the process.
Just finished eating Methi Sprouts, very healthy for weight watchers diet. I will try this version Mokhni.
Hii, Moth is my favourite. I make very often but in different way. Your look very interesting with garlic and goda masala. Definately give it a try the next time. Thanks for sharing.
-Athika
Dear Shilpa,
Nice and easy recipe. Ingredients list you have mentioned goda masala but in method u have written garam masala.Please check it dear.
Shilpa: Thanks Shilpa. Updated.
I was tryting to figure out what Moth was and here’s what I found..
Moth bean
Vigna acontifolia
Also known as muth, mot, mat, haricot, papillon or dew bean. A very small bean ranging from pale beige to reddish brown in colour, with a flavour similar to that of mung beans. Mainly grown and used in India and only exported when there is sufficient after the home market is supplied. Thailand, on the other hand, grows them for export to Japan. Northern Indian cooking simmers these miniature beans with other vegetables, and all over India the split, soaked and fried muth bean appears as part of the spicy snack known as sev.
I have some moth beans… thanks for the idea.
Shilpa..baddachi tey plate makka pass kari…bhari ruchi dista n perfectly in shape after cooking as well! Tks for sharing ur version!
One of my favorite sprouts!! I learnt about this when I was in Pune and have been hooked to it since then.
I have a jar of moth that has been neglected for some time. Will have to try your recipe soon.
I have a Konkani friend here who’s Mom makes delicious food and I’m lucky enough to enjoy it ever so often.
It’s my new favorite cuisine…. so you’ll definitely be seeing a lot of me on your website. I love the way you write… thank you for sharing your yummy secrets. 
Sorry about the typo… it’s onestopeats.wordpress.com
I promise I’ll get it right next time
hey shilpa,
cant appreciate more than this.. i just sprouted muth today.. and was wondering how to make another variety.. i;ll surely try this one.. a new recipe added..btw, matki beans are my daughter’s fav.. so thanks again as always. i’m kinda dependent on ur web now..any recipe requirement.. aayi’s is always there.. hats off to your hard work shilpa. simply, love you for that.. ciao,leona
if we add a little jaggery it tastes yummy.
Hi, Shilpa,
This looks good.
I make it slightly different. Initially fry some chopped onion in some oil, add hing, turmeric and chilly powder and then add the sprouted matki with some water to cover it. Add salt and then once the matki is almost cooked, I add a paste of 1/2 cup coconut (or as much required), jeera 2 cloves of garlic (optional) and green chillies. Lastly i add a small piece of jaggery (about half a teaspoon) It comes out well too!