Matki chi Usal -Another Pune delicacy

Matki or Moth bean was introduced to me once I started living in Pune. Matki's Usal and Misal are signature  dishes innate to the Maharashtrian cuisine. Usal is actually a name given to a vegetable dish made with variety of grains sprouted (it could be green gram, chick pea, black eyed pea and matki). Matki Chi Usal is a very common dish served with Chapathi (pholi) and my daughters love it being introduced in their day care. Matki is also very rich in protein, and when sprouted, it is very nutritious excellent for growing kids and diabetics and heart patients.


In Pune, you will find sprouted Matki sold in a grocery store but have to pay premium price vs. buying dry beans and sprouting it yourself. The sprouting process is an art in itself and so thought I will share some nuances on that as well.


Matki Chi Usal

 Ingredients
Matki (Moth bean) - 500 g
Finely chopped Onion - 1
Finely chopped Tomatoes - 2
Cilantro - 1 bunch finely cut
Mustard seeds - 1 tsp
Refined oil - 3 Tbsp
Red chilli powser - 1 Tbsp (or more)
Salt to taste

Sprouting the Matki

Matki is soaked overnight in water (12 hours) and next day when the seeds are almost ready to germinate, you wrap it up in wet cloth (muslin cotton) that has some holes to breath. You soak the cloth wet and keep it aside for an entire day (24 hours). The seeds will germinate and become sprouts. You could leave another 12 hours to get the sprouts to become longer. Otherwise, you can use them in the dish immediately. If I soak the Matki on Day 1 night, I can use it on Day 3 morning.

Cooking the Usal
Heat oil in pan, add the mustard seeds, once they pop, add the onions and saute until brown. Add the tomatoes, salt and red chilli powder and let it cook until soft. Add the sprouted Matki and saute the entire mix for 5 min until Matki is shallow fried and half cooked. Then add water and let it cook for 10 min or until the dish is dry (no water). Garnish with cilantro leaves on top and serve with hot chapathis.

Kanda Poha (Pune delicacy)

I used to make Kanda (onion) Poha (flattened rice or Avil) since I started cooking in Hyderabad and US the way my mom taught me for many years but never really mastered the art until I came to Pune. My daughters eat Poha regualarly as an evening snack in their daycare and love it. It was Sindhu who enthused me to learn it well, as she complained that I never make Poha which is her favorite snack! So, I was determined to learn this dish from a Pune expert- none other than my Bai (Maid Servant) :)

Since I like to be Servantless, I decided to learn it diligently from her so I can please my daughter. Anybody can make Poha as it is one of the easiest snack one can make. However, the art is in the soaking time and method of making it that makes it a signature dish for anyone.

Poha or Avil is actually a poor man's diet. In Indian mythology, Lord Krishna's friend Sudama carried a handful of Poha to his friend as gift as that is all he had. Krishna in return ate that up and the entire Universe was satiated. For Krishna, Avil is his favorite food and we offer it with Butter during Krishna jayanthi (Krishna's birthday). In Guruvayoor (Krishna) temple, you will find Lord Krishna holding his palm with Avil in his hands. So, in other words, today you will learn how to cook God's food:)

Take 300 g of thick Poha. You get thick and thin variety in any Indian store. Buy the thick flattened rice. Dice 1 onion and 2-3 green chilli (as per your heat level - the more the merrier), 100 g of peanuts, 6 tbsp of refined oil, 1 tsp turmeric, 1 tsp mustard seeds, salt to taste, 1 half of a lemon, coriander leaves, curry leaves to garnish.

Take the Poha and rinse it well in water. Decant or remove the entire water using a strainer and keep it aside. Ensure that all water is removed, otherwise, it will absorb the water and become a paste (this is important to note).

Take oil in a pan, and add the peanuts - sautee until golden brown and remove them into separate plate. Add mustard seeds into same oil and wait until they sputter. Add curry leaves and green chillies, once they brown (within seconds) add the diced onions and sautee until golden brown. Add the salt and turmeric and the peanuts into the onions and mix well. You can add peas, cooked potatoes, tomatoes, green bell peppers if you would like into this mix for variety.

The order of addition of the above ingredients is very important for the right flavor. I used to add salt and turmeric way in the beginning with the mustard seeds even before they pop, and it doesn't bring out the right flavor and taste.

Add the poha into the above mixture of vegetables and mix well until the entire dish turns yellow. Squeeze 1/2 a lemon and garnish on top with fresh green cilantro (coriander leaves) and serve hot.

In rainy days such as these, the best combination is hot Poha and flavored Indian tea... hmmm..
Enjoy !