Dear friends and readers, this post is a continuation of my earlier post on Maharashtrian Cuisine. I will share with you some more facets of this very delicious cuisine. Mumbai as we all know is not only the capital of Maharashtra, but is also the financial capital of India. Apart from leaving a distinct mark on the world map for its very prominent and extremely popular film industry, Mumbai is home to two very popular dishes namely 1) Vada Pav and 2) Pav Bhaji. Vada Pav is basically deep fried Potato dumplings coated in gram flour batter, served inside a square bun or pav with liberal servings of coconut chutney and a very spicy yet yummy dry garlic chutney. Pav Bhaji is basically a vegetable mish mash, wherein vegetables are steamed, spiced and mashed finely with a masher and served along with a soft bread roll or pav. Starting from Mumbai Airport , you will find the city dotted in every nook and corner with shops selling these two fast food dishes.
Pune is the second most important city and is also the technical hub of Maharashtra. Pune is also a city of immense hostorical significance having been home to the Maratha Rulers. The food here is traditionally laced and delicately flavoured. Some of the very popular dishes of Pune are 1) Puneri Misal, where Misal means mixture in Marathi. Misal is a combination of many different ingredients from a moth bean or dried peas curry, to yogurt, a spicy gravy, boiled spiced diced potatoes etc. arranged in multiple layers, garnished and usually served along with a soft roll or pav . Puneri Misal is mildy spiced compared to the other versions.
2) Thalipeeth or a savoury multigrain pancake, 3) Dalimbi usal a traditional dish made with field beans cooked in a tangy kokum gravy using coconut and local spices, 4)Bakarwadi a spicy snack in which flour based round discs are stuffed with interesting spices, coconut, poppy seeds etc. I wouldn't miss these dishes for sure on a visit to Pune.
The dishes that are cooked in the kitchen's of Vidharbha or the interior region of Maharashtra are more spiced up than the coastal region and uses very commonly gram flour and ground peanuts in many a dishes. Konkan or the coastal region is known for its wide variety of sea food and fish dishes. Here the use of kokum is very prominent in most of the dishes. Nagpur is another city with a glorious history and is known for its spicy Non-Vegetarian preparations, where clove and pepper ground together as a paste is used to give the heat to the curries and not chillies. These dishes are part of the famous Saoji cuisine of Nagpur.
The city of Aurangabad has rich Mogul inflence in its cuisine, having been ruled by Mogul rulers for a long long time. So do check out their fragrant pulaos and lipsmacking biryanis when you visit Aurangabad.When you visit Kolhapur, do not leave the city without a taste of the very famous Matnacha Rassa or red hot mutton curry. I had a friend from Solapur who used to treat me regularly with a dish called Shengachi Poli or Flat bread with a sweet groundnut filling, which she mentioned was the most in demand dish there and therefore I always associate Solapur with this Dish.
On a culinary shopping spree in Maharashtra, the 4 things that I would without fail pick up are, Dagad Phool or Black stone flower, Charoli or tiny almond flavoured dried seeds, dried and salted, the well known fish, Bombil / Bombay Duck, Oranges, Alphanso Mango, just to name a few.
Everyday dishes in Maharashtrian cuisine primarily include Bhakri or flat breads made out of millet, Bhaajis or vegetable dishes infused with the special spice Goda Masala, indigenous to this region, Amti or sweet and sour lentil curry which is infused with tamarind and jaggery, giving the perfect tangy and sweet taste, Varan or lentil curry, koshimbir or raw salads mixed with yogurt and topped with ground roasted peanuts. Popular desserts are Basundi or reduced thick creamy milk flavoured with saffron, Srikhand or sweet flavoured yogurt, Amras or thick mango juice, puran poli or sweet flat bread with a jaggery and lentil filling and modak or sweet dumpling made of rice flour and stuffed with coconut and jaggery.
After my earnest attempt at trying to bring to you a very tiny portion from the mammoth repertoire of Maharashtrian cuisine, lets head to the dish whose recipe I am going to share with you right below. Matki Chi Usal or Moth Bean Sprouts curry is a very healthy and yummy curry. I got hooked to this curry after having it at my sister's friend's house in Mumbai. I was taken over by its subtle flavours and the feeling of eating something nutritiously yummy with every bite. After that this dish has found its way to my dinning table, a number of times and therefore, I chose to bring to you, lovely people, the recipe of Matki Chi Usal.
It's a very very simple dish to cook and takes about 25-30 minutes from start to finish, is protein rich and fiber sufficient and most importantly so delicious. The only thing that you got to do here is to make the moth bean sprouts at home which normally takes about 24 hours. But these days many supermarkets have these ready made sprouts and if you can get your hand on a moth bean sprouts packet, then nothing like it. If you cannot find one at your supermarket, no worries, follow my simple step by step pictorial procedure and make your own sprouts at home.
This dish is also a part of the Traditional Maharashtra Cuisine theme for Blog Hop by the Culinary Hoppers this month. So do check out their delicious Maharastrian fare by clicking on the links given right below on this page.
MATKI CHI USAL RECIPE / MOTH BEAN SPROUTS CURRY (MAHARASHTRIAN STYLE) RECIPE ~
SERVES : 4
CUISINE : MAHARASHTRIAN / INDIAN
TYPE : CURRY / SIDE DISH
TIME : 15 MINUTES PREPARATION + 15 MINUTES COOKING + 24 HOURS MAKING MATKI SPROUTS
FIRST LET US LEARN HOW TO MAKE THE MATKI SPROUTS AT HOME ~
The picture below shows Matki or Moth Beans.
1) Wash the Matki in a colander thoroughly and then transfer it into a large bowl, cover it with sufficient water and leave it to soak overnight or minimum 8 hours. The amount of water used should be sufficient and you can fill the bowl in which you have soaked the matki upto the brim. Cover the bowl with a dish or cover and do not refrigerate.
3) Now bring the edges of your cloth together and tie it tightly to resemble a potli or money bag. Refer picture below.
With the sprouts inside your cloth shaped as a money bag, placed inside the bowl, cover the bowl and then leave the bowl in the warmest corner of your kitchen. I leave it usually inside my oven.
Leave it undisturbed at least for 12 hours or more. After that time open your potli and voila you have super nutritious sprouted matki inside.
Sprouts or germinated seeds of legumes or grains are considered as wonder food because they are super high in nutrition. It is said that seeds have the highest value in terms of nutrients when they are seedlings or sprouts. Sprouts not only make your immunity system stronger but is a powerful blood purifier which act as a shield and protects you from many impending maladies. Therefore it is a great idea to include sprouts regularly into your diet.
TO MAKE THE MATKI CHI USAL OR MOTH BEAN SPROUTS CURRY ~
INGREDIENTS :
1) 1 Cup (250 Gms) Sprouted Matki or Moth Beans ( Approximately 1/2 cup of Matki is required for 1 cup Matki sprouts)
2) 2 Tsp Oil
3) 1 Tsp Mustard Seeds
4) 1/2 Tsp of Asafoetida Powder ( Gluten Free Versions are available ) I have used gluten free hing.
5) 2 Onions chopped ( should yield approximately 1/2 cup chopped onions )
6) 1/2 Cup Tomatoes, chopped
7) 1/2 Tsp Turmeric Powder
8) 1 Tsp Red Chilli Powder
9) 2 Cups water
10) 1/2 Tsp Goda Masala ( Use Garam Masala if you do not have Goda Masala) Recipe of Goda masala soon on the blog.
11) 1 Tbsp Grated coconut
12) 1 Tsp of powdered jaggery or 1 inch piece (optional)
13) Salt to taste
14) 1 Tsp of toasted crushed peanut and coconut for garnishing
15) 1 Tsp of fresh coriander leaves, chopped for garnishing
COOK WITH ME IN EASY STEPS ~
1) Take a wok / kadai or thick bottom frying pan. Add oil, followed by Mustard seeds when the oil is hot and let it crackle.
- Next add in the Asafoetida.
- Follow this by adding in the chopped Onions. Saute the onions till they loose colour and becomes translucent.
- Add the chopped tomatoes. Mix.
- Next add salt, turmeric and red chilli powder. Mix well.
- Cook till the tomatoes become mushy.
2) Now add the Matki sprouts. Mix well coating the sprouts with the masala.
- Pour water into the wok.
- Give everything a nice stir and let the Matki cook in all the masala for at least 10 minutes. I like a light crunch in my matki sprouts, so I cook only for 10 minutes on medium flame or until most of the water evaporates. This is a thick gravy so we do not want too much water in it. Cooking the Matki for 15 minutes or more makes it quite soft. So take your pick of the time.
3) Once cooked add coconut and goda masala and mix well.
- Add Jaggery and wait till it gets completely incorporated in the gravy.
- Remove the wok from the heat and keep aside.
4) To prepare the garnishing take grated coconut and raw peanuts in a pan.
- Lightly toast them till coconut and peanut slightly changes colour.
- Remove pan from heat , cool and transfer the contents of the pan into a grinder.
- Grind coarsely into powder. Our Garnishing is ready.
5) Tranfer the Matki Chi Usal from the wok into a serving bowl. Garnish with chopped fresh coriander leaves and the lightly toasted crushed peanut and coconut powder.
Serve with lemon wedges, green chillies, onions and pav / soft rolls or with Bhakris / Indian flatbreads made of pearl millet or sorghum flour.
Just before eating squeeze lemon on top, mix and enjoy your deliciously nutritious matki chi usal.
PICTORIAL STEP BY STEP PROCEDURE ~
1) Take a wok / kadai or thick bottom frying pan. Add Mustard seeds when the oil is hot and let it crackle.
- Next add in the Asafoetida.
- Follow this by adding in the chopped Onions. Saute the onions till they loose colour and becomes translucent.
- Add the chopped tomatoes. Mix.
- Next add salt, turmeric and red chilli powder. Mix well.
- Cook till the tomatoes become mushy.
2) Now add the Matki sprouts. Mix well coating the sprouts with the masala.
- Pour water into the wok.
- Give everything a nice stir and let the Matki cook in all the masala for at least 10 minutes. I like the light crunch so I cook only for 10 minutes on medium flame or until most of the water evaporates. This is a thick gravy so we do not want too much water in it. Cooking the Matki for 15 minutes or more makes it quite soft. So take your pick of the time.
3) Once cooked add coconut and goda masala and mix well.
- Add Jaggery and wait till it completely incorporated in the gravy.
- Remove the wok from the heat and keep aside.
4) To prepare the garnishing take grated coconut and raw peanuts in a pan.
- Lightly toast them till coconut and peanut slightly changes colour.
- Remove pan from heat , cool and transfer the contents of the pan into a grinder.
- Grind coarsely into powder. Our Garnishing is ready.
5) Tranfer the Matki Chi Usal from the wok into a serving bowl. Garnish with chopped fresh coriander leaves and the lightly toasted crushed peanut and coconut powder.
Serve with lemon wedges, green chillies, onions and pav / soft rolls or with Bhakris / Indian flatbreads made of pearl millet or sorghum flour.
Just before eating squeeze lemon on top, mix and enjoy your deliciously nutritious matki chi usal.
Reference :
Wikipedia
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Dishes By The Culinary Hoppers for the theme Traditional Dishes of Maharashtra ~
+Anu Nagaraja ~ Shengdanyachi-Amti-Recipe
~ Varaicha-Bhat-Recipe
+Parvathy Vijayakumar ~ Sol-Kadhi / kokum-kadhi
+Poornima hegde ~ Jwarichi-Bhakri / Jolada-Rotti
~ Bharli-Vangi / Stuffed-Brinjal-Curry
+marudhus kitchen ~ Recipe of -Batata-Wada / Maharashtrian Vadaaloo-Bonda
+padma veeranki ~ Maharashtrian-Bhakarwadi-Recipe
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Dishes By The Culinary Hoppers for the theme Traditional Dishes of Maharashtra ~
+Anu Nagaraja ~ Shengdanyachi-Amti-Recipe
~ Varaicha-Bhat-Recipe
+Parvathy Vijayakumar ~ Sol-Kadhi / kokum-kadhi
+Poornima hegde ~ Jwarichi-Bhakri / Jolada-Rotti
~ Bharli-Vangi / Stuffed-Brinjal-Curry
+marudhus kitchen ~ Recipe of -Batata-Wada / Maharashtrian Vadaaloo-Bonda
+padma veeranki ~ Maharashtrian-Bhakarwadi-Recipe
~ Sabudana-Vada-Recipe-Low-Oil-Sago-Vada
+Swati Saxena ~ Maharashtrian-Green-Peas-Curry
~ Tomato-Rice
+Shubha A ~ Bhajaniche-Thalipeeth-Spiced-Multigrain-Flatbread
~ Kulith-Pithale / Kulith Pithla
~ Piyush
~ Metkut-Maharashtrian-Spiced-Powder
+jayashree trao ~ Kothimbir-Vadi
~ Mumbai-Pav-Bhaji
+Shobana Vijay ~ Kolhapuri-Thecha / Lal-Mirch-Thecha
+Swati Saxena ~ Maharashtrian-Green-Peas-Curry
~ Tomato-Rice
+Shubha A ~ Bhajaniche-Thalipeeth-Spiced-Multigrain-Flatbread
~ Kulith-Pithale / Kulith Pithla
~ Piyush
~ Metkut-Maharashtrian-Spiced-Powder
+jayashree trao ~ Kothimbir-Vadi
~ Mumbai-Pav-Bhaji
+Shobana Vijay ~ Kolhapuri-Thecha / Lal-Mirch-Thecha
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