Matki is one of my favorite beans. These lentils are high sources of proteins. Its usal can be enjoyed at any time of the day. A lightly flavored one for morning breakfast topped with grated coconut, for lunch, as an evening snack converted to a Sprouts Dahi Misal .
2 cups Matki sprouts (Moth Beans)
1 Onion chopped
1 Tomato chopped /pureed (optional)
1-2 tsp Garlic Ginger paste
½ tsp Chili powder
½ tsp Turmeric
1 tsp Maharashtrian Goda Masala (kala masala)
½ tsp cumin powder
½ tsp coriander powder
3 tsp Cilantro chopped
3 tbsp Oil
Salt to taste
Wash and soak matki for 5-6 hrs.
Drain water and put in thin wet cloth for sprouting. [This process might take 1-2 days]
Put sprouted matki in cooker and cook for 1 whistle (if cooked more, it will become mushy!)
Heat oil in a pan.
Reduce to medium heat once hot and add onion.
Fry onions till translucent, then add ginger garlic paste.
Then add tomatoes or tomato puree. Cook for a 2 minutes.
Then Add chili powder, turmeric and goda masala and allow it to cook for a minute or two.
Add matki, cilantro and salt and allow it to cook for a few minutes.
If you desire some sauce, add a cup of water.
Allow it to boil for a few minutes with a lid on till matki is cooked.
Serve with hot chapatti ,pulkas or rice and yogurt.
This is reaching Side Dish For Chapati started by Viki.