Table of Contents
Introduction – About this Recipe
Sprouted Moth Bean AKA Matki Curry is an Indian curry made with sprouted moth beans in a spicy, aromatic gravy infused with spices. Sprouts are a powerhouse of nutrition in the most concentrated biological form. It is high in fiber, vitamin B6, protein, and minerals. Moth beans or matki as it is called in India is a legume used in many parts of India. It is commonly used in recipes to make curries like matki rassa or matki usal. One of the most popular Maharashtrian street food Misal Pao has moth bean as its main ingredient. This sprouted bean can be made into a wide range of recipes but today I will be sharing one of my personal favorite Matki Rassa. Let’s get started.
Equipment’s:
- AMC Pot (optional) Note: You can use normal deep stockpot or deep saucepan or kadhai.
- Colander
Ingredients:
| Amount | Measurement | Item Name |
|---|---|---|
| 1.5 | Cup | Raw Moth Beans (Matki) |
| 5 | Tbsp | Oil |
| 10 | Pcs | Garlic Cloves |
| 3 | Tbsp | Gram Flour (Besan/Chana Atta) |
| 3 | Tbsp | Kashmiri Red Chilli Powder |
| 1 | Tbsp | Coriander-Cumin Powder (Dhania-Jeera Powder) |
| 1 | Tsp | Turmeric Powder (Haldi) |
| 1 | Tbsp | Salt |
| 3 | Tbsp | Garlic Paste |
| 1 | Tbsp | Sugar |
| 6 | Cup | Water |
Pre Prep Procedure:
- If you plan to make moth beans (matki) you need to soak and sprout them 2 days prior. So accordingly plan the meal. For example, I want to make moth bean curry on Monday evening, I will soak them in water on Saturday morning, evening will strain the water and let it sprout from Saturday evening till Monday evening.
- Take moth beans (matki) and rinse them at least 2-3 times in fresh running water and then soak them in room temperature water for 7-8 hours.
- After that strain the water out and place the beans in a colander/strainer. Cover the surface with a wet cloth and let it rest for 12-24 hours to help them sprout. Make sure the colander has plenty of drain holes on the sides and at the bottom to allow fresh air into the beans. This will help them sprout better and more uniformly.
- To ensure uniform sprouts, gently toss the beans in the colander, sprinkle some water & place the rehydrated damp cloth on the top surface. Repeat this cycle every few hours.
- Depending on how long you like your sprouts to grow you can adjust the time for them. For example: If you prefer shorter sprouts then let the beans rest for 12-15 hours & if you prefer longer tailed sprouts like me you can allow them to rest for 24 hours.
- Chop the garlic cloves finely.
Step By Step Procedure:
- In an AMC pot or deep saucepan or kadhai, heat some oil. Add chopped garlic and Sauté well until golden brown.
- Add salt, turmeric powder, coriander-cumin powder, Kashmiri red chilly powder, garlic paste, and gram flour (besan atta). Mix all these masalas very well. Make sure there are no lumps. Cook the masala for 1-2 mins on low flame to flavor the oil. Make sure the masalas do not burn, so keep a close watch and keep stirring. If you feel the masala’s are starting to dry up & sticking to the pan you can add a few tbs of water to deglaze the pan.
- Now add the sprouted moth beans (matki), mix it well.
- Once all these have mixed properly, add water to it and stir well. Let it cook for around 30-45 mins with lid covered on medium-low flame. Keep stirring regularly every 5-10mins.
- To check if your beans are cooked, just take some beans and press them with your fingers to see if they are tender. As these beans have been sprouted they will take time to cook, so be patient.
- After about 45 mins of cooking or when the beans are tender, add sugar, mix well, and after 5 mins switch off the flame. There you go it is ready! Enjoy!
Serving & Plating:
Sprouted Moth Beans (Matki) Curry is served piping hot with finely chopped coriander for garnish and with any kind of bread of your choice and rice.
Accompaniments:
Since this is an oil-based watery curry, this dish is perfect to dip some soft spongy bread into. Some prefer to have a sweetened bun or Pao/pav. My family prefers Fluffy Phulka Rotis and Sticky rice along with this dish. Chaas, Curd(Dahi), Pickles, Papad, etc all will go very well with this versatile dish.
Key Pointers:
- I use Kashmiri Red Chilly Powder, which is not that hot but gives good color and flavor to the food.
- In the sprouting process, if you keep sprinkling a little water on moth beans then the sprout will not dry up. Remember to keep tossing them as they also need some air to evenly sprout.
- Moth beans (matki) have a little bitter after taste so we add some sugar in the end. You can also substitute with honey or if you like that little bit of aftertaste then feel free to skip the sweetness.
- Pro TIP – This dish tastes much better the next day so make sure to leave a bowl or two in the fridge.
Storing:
Leftovers can easily be refrigerated for about 4-5 days in any container with a lid. It need not be an airtight container. I usually prefer a microwave-safe container (for easy reheating).
Reheating:
Thaw for 10-15 mins or till when it comes to room temperature. Once thawed, microwave for 2-3 mins with lid. If you don’t have a microwave, you can reheat it directly in a saucepan on medium flame.
Nutrition Facts:
Nutrition Facts
Resources:
Also Try Mutter Methi Malai
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