Matki Ussal | Indian Sprouted Beans
Although it’s impossible to believe this now, I was a very fussy eater as a child. I’d eat all the Indian junk food you could lay my hands on–anything spicy and savory, and I was right there. But vegetables were a whole different ball of wax. This vegan Matki Ussal however, was a different matter all together. The way it works is that you get a specific time of bean called Moth beans, and then you soak and sprout them, much as you’d do for this Ussal. Cooking it after that was just a matter of a few minutes in the pressure cooker. This is a very traditional Maharashtrian dish, which means it typically involves coconut and cilantro, and a tad bit of sugar. Since fresh coconut is hard to come by here, I’ve used dried, unsweetened coconut flakes in this recipe. They reconstitute rather well under pressure, reducing a step. If you can find moth beans use those, but if not, substitute any bean you want and just adjust cook times. If you want to sprout your own beans, here’s what you do: And that’s it. Sprouting the beans is pretty easy and cooking them is even easier. This is an absolutely delicious Indian recipe that is painless to make and delightful to eat. Now go try it for yourself!
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