Ingredients:
- Moth Beans (Matki) - 1 cup
- Peanuts - 1/2 cup
- Onion - 1 small - chopped
- Olive oil - 2 teaspoons
- Mustard seeds - 1 teaspoon
- Asafoetida - 1/4th teaspoon
- Turmeric powder - 3/4th teaspoon
- Red chili powder - 1 teaspoon / to taste
- Curry leaves - 6-8 - roughly chopped
- Goda / Kala Masala - 2 teaspoons
- Jaggery - 2 teaspoons
- Salt - to taste
- Cilantro leaves - 1/2 cup - chopped
- Wash the moth beans well until water runs clear. Soak the beans in enough water and leave aside for 8 hours/overnight.
- After 8 hours drain the water from the moth beans. Tie the beans in a muslin cloth or put them in a 'sprout maker'. Set this aside in a warm, dark place for the beans to sprout. It can take anywhere from 24 - 48 hours for the beans to sprout. This depends on the room/outside temperature. In warmer temperature the beans sprout faster than in cold temperature.
- Heat the oil in a sauce pot. Add the mustard seeds and let them pop.
- Add the asafoetida, turmeric powder, red chili powder and curry leaves. Saute for 1 minute.
- Add the chopped onion and saute on medium heat for 5-6 minutes or until the onion turns golden brown.
- Add the sprouted moth beans and peanuts. Stir well.
- Add the goda/kala masala, jaggery and salt to taste. Stir well.
- Add 2 cups of water. Cover and cook on low-medium heat for 8-10 minutes. The beans should be cooked soft but not mushy. Make sure the curry has enough moisture/water and is not too dry.
- Garnish with chopped cilantro leaves.
- Serve hot with roti or rice.