Sprouted Matki Sabzi/Moth Beans Sabzi

Sprouted Matki Sabzi/Moth Beans Sabzi

Sprouted Matki Sabzi/Moth Beans Sabzi is a protein-packed yummy gravy that goes well with chapathi, bread and steamed rice.


Every time when I looked at this dal on the supermarket shelf, I had no clue that this the one that is sitting inside Raj kachori or Katori Chat and making me relish the dish always. My curiosity for buying Matki/Moth beans got kindled when my friend Jyothi was talking about the Matki sabzi that she made for the dinner during one of our evening walking routines. It was a dry sabzi. Though her recipe was completely different and I am definitely going to try it sometime later, this one is my version in compliance to my family's taste:).  

A flavourful and delicious dish that is versatile to suit with plain phulka or a butter nan and even goes well with steamed rice. In fact, I loved to relish this gravy as a chaat with some finely chopped onions and sev sprinkled on it. 

The best compliment I have ever received is my fussy eater (yes you are right...my kiddooo:)) loved this Sprouted Matki Sabzi/Moth Beans Sabzi and was asking for more. 


Ingredients:

• 1 cup Matki/Moth beans
• 2 Medium sized Onions
• 3 Tomatoes
• 1-inch length Ginger
• 2-3 Garlic pods
• 1 Bay leaf
• 1/2 teaspoon Cumin Seeds
• 1 ladle oil
• 2 tablespoons Coriander leaves (finely chopped)
• As per taste- Salt
• Lemon juice

Spice Powders:

• 2 tablespoons Garam Masala
• 1/2 teaspoon Turmeric Powder
• 1 teaspoon Red Chilli powder
• A pinch Hing

Method:

1) Wash the matki/moth beans and soak them overnight. Next day, drain the water and wrap them in a cloth to let it sprout.

2) Grind onions, ginger, and garlic to a fine paste.

3) Heat oil in a pan/kadai and add cumin seeds to crackle. Add bay leaf and fry once, then add onion paste.

4) Fry the onion paste in medium flame till it leaves oil on sides and turns light brown in color.

5) Grind tomatoes and add the paste to the kadai. Leave it to get cooked with occasional stirring.

6) The onion tomato paste needs to be cooked well and once they leave oil on sides, add salt and the spice powders. Mix well.

7) Now, add the matki/moth beans and 3 cups of water. 

8) Cover the pan and leave it to boil till the beans are cooked well. If the gravy thickens, you can adjust the consistency by adding more water. It might take around 15-20 minutes in low flame and if you want to speed up this process, you can use a pressure cooker for 1 quick whistle. Finally, sprinkle few lemon juice and garnish with coriander leaves.

Tips:

1) Adding finely chopped onions while serving gives extra taste to this Sprouted Matki Sabzi/Moth Beans Sabzi.