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Matki Usal (Moth Beans Curry)

4/12/2014

1 Comment

 
Picture
Picture
A very nutritious recipe

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


  1. Wash the moth beans well until water runs clear. Soak the beans in enough water and leave aside for 8 hours/overnight.
  2. 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. 
  3. Heat the oil in a sauce pot. Add the mustard seeds and let them pop.
  4. Add the asafoetida, turmeric powder, red chili powder and curry leaves. Saute for 1 minute.
  5. Add the chopped onion and saute on medium heat for 5-6 minutes or until the onion turns golden brown.
  6. Add the sprouted moth beans and peanuts. Stir well.
  7. Add the goda/kala masala, jaggery and salt to taste. Stir well.
  8. 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.
  9. Garnish with chopped cilantro leaves.
  10. Serve hot with roti or rice.

1 Comment
Meena link
8/14/2014 06:03:36 pm

This came very tasty.i didn't add goda.what was that?even then it's tasty. I tried it with whole moong daal also.it was very tasty. I will try the other recipes also. Thank u shreya.

Meena

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