Sprouted moth beans curry or “Matki Chi Usal” in Marathi, is well-known in every nook and corner of Maharashtra – in homes and restaurants alike. Sprouts pack a protein punch. Rich in antioxidants and fiber, there’s whole lot of nutrition on the plate.
You can play with the level of spiciness too. I like it spicy. The fiery red color is enough to get my tummy rumbling 🙂
This one’s a heavily simplified yet delectable version of my tradition. Its fun to be shamelessly simple sometimes 🙂
Preparation Time: 20 minutes (only if you have the sprouts ready)
Cooking Time: 30 minutes
Serves: 4 – 5
1. 2 1/2 cups sprouted Makti or Moth beans
You can sprout them at home or just grab the ready ones from the market. I do it at home. Love to see those long gorgeous sprouts developing right in front of me.
2. 2 medium onions, finely chopped
3. 1 medium potato, cubed
4. 1/2 tsp turmeric powder
5. 2 tsps kashmiri chili powder
6. 2 tsps goda masala (use garam masala as an alternative)
7. 2 tbsps ginger-garlic paste
8. 1 tsp mustard seeds
9. 1 tsp cumin seeds
10. 6-7 curry leaves
11. Oil for frying
12. Salt to taste
13. 1 tbsp lemon juice
13. Chopped coriander for garnishing
1. Pressure cook the matki and potato cubes with a cup of water and turmeric. (Remember not to overcook).
2. Heat oil in a wok. Add the mustard seeds and let them spatter.
3. Add cumin seeds and curry leaves and stir.
4. Add chopped onions and fry till soft and translucent
5. Add ginger-garlic paste and fry till fragrant
6. Add the spice powders and fry till the oil starts separating at the corners
7. Now tumble in the cooked beans and potato cubes. (If you want a thicker gravy, mash a small amount of cooked beans before adding)
8. Sprinkle salt as per taste
9. Mix well and let it simmer on medium for about 5 minutes.
10. Add more water if you don’t want it too dry.
10. Lastly add lemon juice and stir.
11. While plating, garnish with chopped onions and coriander
12. Serve hot with chapatis or any Indian bread. Goes well with steamed rice too.
P.S.: After cooling completely, can be refrigerated in an air-tight container for 3 – 4 days.
Warm welcome to BitesandPlaces!
My humble little blog has its own story to tell… my story… I’m gregarious being, vagabond at heart and have a monstrous appetite for food. I used to be a Human Resource professional until few years ago. To be among, with and for people was the reason I’d chosen this field.
Being in HR, I could only accomplish the ‘people’ part. I still yearned to be in those places I saw on TV and travel magazines and craved to eat all kinds of food that lulls you into coma. I didn’t want to be just a spectator anymore. I wanted to be in those pictures.
Luck smiled at me and I fell sick with an awful heart, lungs and liver disorder. Family said stay home. Rest.
Rest? Were they crazy? I grabbed this opportunity and quit my job; to pursue my passion – people, places and food.
Being on my own gave me lot of spare time for all the three.
I’m not a professional cook, but I’m mighty passionate about cooking. Although Indian, BitesandPlaces does not restrict itself to just the dishes of my country, which are toothsome beyond doubt. I’ve also tried to put together a bunch of mouth-watering and eye-pleasing recipes scattered from all parts the world. A lot of them are a tribute to my mum’s kitchen, the ones I grew up with. Few of them are a result of my experimentation and few others, borrowed from my generous friends 🙂
I religiously follow Andrew Zimmern’s favorite quote – what looks good to your eyes, EAT IT!! After all food is something that follows no boundaries, isn’t it.
Travel, I believe, is about exploring new places, meeting new people, building new relations, soaking in their culture, gorging on their cuisines, discovering their stories and of course, capturing all of these in my teeny-tiny camera.
After having been there and done that, I was inspired to share my travelogues with you, encourage you to travel and in some way find a bit of your happiness through me.
Thus BitesandPlaces was born!
Life’s a journey and people, places and food are all a part of it. So, come along with me and eat your way through this journey called Life…
I like staying connected. And it’ll be a frosting on my cake if you drop a line or two at email@example.com.