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Sprouted Moth(Matki/ Vigna aconitifolia) Beans Curry (Matki Chi Usal/Amti)

Servings: 3-4
Preparation time: 10-12 minutes.
Frying time: 11-12 minutes.
Cooking time: 9-10 minutes.
Total time: 34 minutes.

Sunlight rolls on the noon when we reached a restaurant in Lonavala, I ordered maharashtrian thali for lunch. There were many authentic dishes in it. “Sprout Moth(Matki) Beans Curry (Matki Chi Usal/Amti)” is one of them, which I like most. A beautiful fiery red in colour, spicy thin gravy, tangy maharashtrian delicacy made with moth beans; which is packed with healthy punch of protein.

Do you know? In order to make the recipe, you have to plan ahead as it required sprouted Matki.

To prepare the sprout, I usually soak Matki beans, then drain the water and allow them to sprout for the period of 24-48 hours. Once done, I refrigerate them and consume within two to three days.

Let’s cook and learn the recipe for the lunch, which is staple food for maharashtrian, usually served with warm bhakhari, chapati, paratha (whole wheat Indian flat bread) or steamed rice.

Ingredients :

Moth Sprout (Matki) Beans: 1 cup
Onion: 2 no.(small size)
Tomato: 1no.(Medium size)
Garlic: 4-5 clove
Green Chilli: 2-3 no.
Chilli Powder(kashmiri): 1 teaspoon
Turmeric Powder: 1/4 teaspoon
Salt: 1 teaspoon
Coriander Powder:1 teaspoon
Fresh Coconut: 2 tablespoon
Curry Leaves: 2 twig
Cumin: 1/2 teaspoon
Mustard Seed: 1/4 teaspoon
Garam Masala Powder/Goda masala powder: 1 teaspoon
Asafoetida: 1 pinch
Cooking oil: 50gm.
Lemon: 1no.

Preparation:

Roughly chop tomato, ginger, garlic and green chilli and one onion, keep aside.
Finely chop another onion, keep aside.
Dry roast coconut on medium flame, keep aside.
Heat half teaspoon of cooking oil; add chopped ginger and garlic, stir fry for few seconds on medium flame, add roughly chopped onion, continue to fry for couple of minutes or until golden colour appears. Add half of the curry leaves and tomato, continue to fry for couple of minutes, put off the flame.
Let it cool and prepare wet masala paste along with roasted coconut by grinding, keep aside.

Method:

1. Heat oil in a frypan, add mustard seed, cumin, asafoetida and remaining half curry leaves, sputter for few seconds; add chopped green chilli and finely chopped onion, stir fry on high flame for couple of minutes or until translucent (onion).
2. Add wet masala, salt and powder masala continue to fry on lower flame till oil separates from masala(about 4-5 minutes); add sprouted matki beans, stir fry for a minute, add 1 1/2 cup of hot water(adding hot water for gravy ensure that the temperature of roasted masala does not drop. It also enhance the taste of gravy).
3. Let it boil for a minute afterward simmer for 7-8 minutes, add goda masala and lemon juice, put off the flame.
4. “Sprouted Moth(Matki/ Vigna aconitifolia) Beans Curry (Matki Chi Usal/Amti)” is ready to be served.
5. Garnish with freshly grated coconut and coriander leaves.