Matkichi Usal | Maharashtrian Style Sprouts Bhaji

This Maharashtrian-Style Sprouted Moong & Matki Sabzi is flavorful, light, and ready in under 30 minutes. Perfect with roti, bhakri, or as a warm salad bowl—it’s comfort food with nutrition.

Ingredients:

• 300g mixed sprouts (moong and matki; you can use either one too)

• 1–2 tablespoons oil or ghee

• 1/2 teaspoon mustard seeds

• 1/2 teaspoon cumin seeds

• 10–12 curry leaves

• 1 medium onion, finely chopped

• 1 tablespoon chopped garlic

• 1 teaspoon chopped ginger

• 2 green chilies, chopped

• 1/4 teaspoon asafoetida (hing)

• 1/4 teaspoon turmeric powder

• 1 tomato, chopped

• Salt to taste

• 1 tablespoon Kolhapuri-style onion-garlic masala (or any homemade masala)

• 1/2 teaspoon Kashmiri red chili powder

• 1 teaspoon coriander powder

• 100–150 ml hot water

• Juice of half a lemon

• Fresh coriander leaves (chopped), for garnish

Instructions:

1. Heat the base:
   Heat oil or ghee in a deep pan or kadhai. Once hot, add mustard seeds and cumin seeds. Let them splutter.

2. Sauté aromatics:
   Add curry leaves and chopped onion. Sauté for 3–4 minutes until the onions turn soft and slightly golden (not overcooked).

3. Add flavor base:
   Add garlic, ginger, and green chilies. Stir and cook for 1–2 minutes until aromatic.

4. Add spices:
   Add asafoetida and turmeric powder. Stir for 1 minute.

5. Cook tomatoes:
   Add chopped tomato and a pinch of salt. Cook for 2–3 minutes until tomatoes turn soft and pulpy.

6. Add masalas:
   Stir in onion-garlic masala, Kashmiri red chili powder (for color), and coriander powder. Mix well.

7. Add water:
   Pour in hot water (about 100–150 ml), stir, and cook for 1–2 minutes to blend the spices.

8. Add sprouts:
   Add the sprouted moong and matki. Stir well on high heat for 1–2 minutes.

9. Cook covered:
   Add salt as needed and a little more hot water. Mix, cover, and cook on low heat for 10–15 minutes until the sprouts are fully cooked. Stir occasionally and add water if needed.

10. Finish & garnish:
    Once the water is absorbed and sprouts are cooked, add lemon juice and lots of chopped coriander. Stir gently.

Serving Suggestions:

• Serve hot with jowar bhakri, roti, or rice.

• Makes for a perfect light yet protein-rich meal.

Notes:

• You can use any homemade spice mix if Kolhapuri masala is not available.

• For a basic version, use just turmeric, red chili powder, coriander powder, and a pinch of garam masala.

• This recipe is simple, healthy, and full of flavor—ideal for quick weekday meals.