By Suprita Mitter
July 13, 2024
Matki (moth beans) is a nutritious and flavourful dish commonly cooked often in Maharashtrian homes. It typically involves sprouting the matki beans and then cooking them with a blend of spices. It can be enjoyed as a side dish or a main course with rice, bhakri or chapati.
1 cup matki (moth beans) 1 onion 2 tomatoes 2 green chilies 1 tsp mustard seeds 1 tsp cumin seeds
1/4 tsp asafoetida 1 tsp turmeric powder 1 tsp red chilli powder 1 tsp coriander powder 1 tsp garam masala 2 tbsp oil Fresh coriander leaves Lemon juice
Soak the matki overnight in water. Drain the water and let them sprout for about 8-12 hours.
In a pressure cooker, add the sprouted matki, a pinch of turmeric, and salt. Add enough water to cover the matki. Cook for 2-3 whistles.
Heat oil in a pan over medium heat. Add mustard seeds and then cumin seeds and asafoetida (hing).
Add the chopped onions and green chilies. Add the turmeric powder, red chilli powder, and coriander powder. Add the chopped tomatoes and cook until they become soft.
Add the cooked matki along with its water. Then add garam masala and salt. Let it simmer for about 10-15 minutes.
Garnish with freshly chopped coriander leaves. Optionally, squeeze a little lemon juice for added tanginess.