Sprouted Moth Bean Curry (Matki Amti Curry) – Maharashtrian Cuisine

Moth bean is known as Matki or Turkish gram. This looks like Mung bean but little smaller and brownish. It sprouts very easily as compared to other grams. This gram is used more in Maharashtra. This can be cooked easily without soaking also.This particular recipe comes from the Marathi language region – the states of Maharashtra and Goa.

It is characterized by a strong aroma obtained thanks to the use of spices, especially a goda masala – a traditional spice mix in the Maharastra cuisine.For this recipe, I soaked them overnight and then left them covered in a warm place so that they started sprouting. It pairs well with any Indian flat bread or even some fresh or toasted bread slices for a quick meal. If you have sprouted beans ready, it takes less than 20 to 25 minutes to make this delightful vegan curry.In Tamil we call it as Siru Payaru.

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Mushroom Kurma

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Prep  time	Cooking time	Serves
15 mins	30 mins	4 persons

Recipe Course: Main dish

Recipe type: Maharashtrian cuisine 

Ingredients Sprouted Moth Bean – 2 cups Boiled potato -1 no Onion -1 no’s (large) Tomatoes -2 no’s Coriander leaves –handful Water -2 cups Seasonings Oil – 3 tbsp. Cinnamon -1” Jeera seeds -1 tbsp. Green chilies – 2 no’s Chopped garlic – ¼ cup Curry leaves –handful Masala powders Turmeric powder – ¼ tsp Red chili powder -1 tsp Goda masala -3 tsp Salt – to taste Coconut fine paste Pieces of coconut – ½ cup Coriander seeds -1 tbsp. Fennel seeds -1 tbsp. Mint leaves – few sprigs

 

Method

pREPARE THE SPROUTS

1. To sprout the beans, wash the moth beans and allow them to soak overnight. The next morning, remove all the water and keep the beans covered in a warm place covered with a dark plastic bag.

2. Keep these overnight and they should have started to sprout. 

4. In cold countries, you may have to leave them for half a day more to sprout. Before preparing the dish, rinse the beans several times and then dry. 

5.If you do not have readymade sprouted matki/moth beans, you will have to prepare this a day or two ahead of making this curry.Cut all the vegetables and keep it ready.

 seasonings

6. Heat oil in a large deep saucepan and once the oil is hot, add cinnamon and green chilies.

7. Sauté for a few seconds until the cinnamon start to sizzle and release aroma.

8. Once done, add curry leaves and garlic and sauté for few minutes flowed by onions.

9. Add chopped tomatoes along with masala powder. Mix well and fry again for a few seconds.

Masala powder

10. Add turmeric powder, red chili powder and goda masala to the onion tomato mixture. 

11. Stir and fry on medium low for a few minutes until the oil starts to separate. 

PROCESS

12. Wash moth bean sprouts; chop one onion and boiled potato. 

13. Add sprouted matki and required amount of cooked moth bean water along with salt to taste and bring to a boil on high.

14. Once the matki gravy comes to a boil, reduce heat and simmer, covered for 8 to 10 minutes or until the sprouted beans are cooked to your desired texture.

15. It should be neither too thin nor too thick. Open after cooling; mash partially; garnish with corianderleaves.

coconut fine Paste 

16. Blend the coconut, coriander seeds and fennel seeds along with the mint leaves in a blender with little water and make into a fairly fine paste.

17. Add the coconut paste once the masala powders are blended properly.

18. Now add the coconut paste to the moth bean gravy.

19. Finally add boiled potatoes to the moth bean gravy.

GARNISHING

20. Sprinkle coriander to the curry.

Serve the moth bean curry hot with rice or chapattis.

SERVING SUGGESTIONS

• Remove from heat and serve hot with any Indian flat bread like chapatti, roti, naan etc. or even some toasted bread.
• They taste great over a bowl of hot steaming rice too! 
• Serve with steaming rice, bread or Indian Roti. 

NOTES

• Add spices according to your taste level. 
• Adjust the gravy to how thick or thin you want it.
• Fresh tomatoes can also be used but would need to be softened a bit before adding.