I always loved this recipe specially at dhaba's(indian roadside resturant). I was craving for this for years after coming to USA and thought how will I make this, since we don't get sprouted matki here. Finally I saw raw moth beans in Indian grocery store and I did my litlle school experiment to sprout, It came out perfectly. Never thought that I will be able to replicate this, but I did it :).
Sprout Matki:
Soak Matki/Moth Beans overnight in water. Drain out water next morining and tie beans in cotton cloth. Keep them in dark place. If you feel cloth is dried out completely, sprinkle some water on it. Sometime I don't event tie them in cloth and they just sprout by themselves.
Ingedients:
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Matki, soaked and sprouted 1/2 kg.
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Mustard seeds 1/4 tsp.
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Cummin seeds 1 tsp.
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Asafoetida/hing 1/4 tsp.
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Turmeric powder 1/4 tsp.
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Coriander-Cummin powder 1 1/2 tsp.
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Chilli powder 1 tsp.
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Grated coconut 1/4.
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Curry leaves A few.
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Jaggery A lemon- size ball .
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Coriander leaves,finely chopped 2 tbsp.
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Turmeric powder 1/2 tsp.
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Oil 3 tbsp.
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Salt To taste.
Heat Pan, add oil. Add hing, curry leaves and mustard seeds when oil is heated properly. Once seeds are spluttered, add cumin seeds. Add matki and salt and let is cook for while. Add some water if needed, once you feel matki is cooked halfway, add turmeric, jaggery and chilli powder. Let it cook again. Finally add coconut and coriander leaves. Serve with hot chapatti. I am sure you will love it
Enjoy!
