Name: Matkichi Bhaji or Moth Bean Curry recipe by Sujata Hande-Parab at BetterButter
Prep time: 600 min
Cook time: 20 min
Total time: 620 min
Yield: 6
Ingredients: Moth beans or Matki– 1 cup (Soaked overnight or sprouted); Cumin seeds – ½ tsp; Mustard seeds – ½ tsp; Curry leaves – 2-4 nos; Garlic cloves – 2nos (Peeled and crushed or finely chopped); Onion finely chopped – ½ medium; Fresh Ginger Garlic Paste – 1 ½ tsp; Tomato – 1 medium (Finely Chopped); Fresh grated coconut – 1/4th cup; Finely chopped coriander leaves – 1/4th cup; Red chili powder – 1 ½ tsp.; Garam Masala or Goda Masala – 1tsp; Asafoetida – 1/4th tsp; Turmeric – 1tsp; Salt to taste; Oil – 1tbsp

ABOUT Matkichi Bhaji or Moth Bean Curry RECIPE

Mat bean, moth bean, mataki, Turkish gram or dew bean is a drought-resistant legume, botanically known as Vigna aconitifolia. The pods, sprouts and protein-rich seeds of this crop are commonly consumed in India. Moth beans are a rich source of protein, carbohydrates. A sprouted version of Matki is very healthy and tasty. It can be used in making curries or salads, bhel, Misal etc. In Maharashtra it is popularly called as Matki and is consumed is sprout form. Matkichi bhaji or moth bean curry is a traditional dish and tastes amazing. Goes well with steamed rice, chapati, bhakari, Roti.

Ingredients Serving: 6

Moth beans or Matki– 1 cup (Soaked overnight or sprouted)
Cumin seeds – ½ tsp
Mustard seeds – ½ tsp
Curry leaves – 2-4 nos
Garlic cloves – 2nos (Peeled and crushed or finely chopped)
Onion finely chopped – ½ medium
Fresh Ginger Garlic Paste – 1 ½ tsp
Tomato – 1 medium (Finely Chopped)
Fresh grated coconut – 1/4th cup
Finely chopped coriander leaves – 1/4th cup
Red chili powder – 1 ½ tsp.
Garam Masala or Goda Masala – 1tsp
Asafoetida – 1/4th tsp
Turmeric – 1tsp
Salt to taste
Oil – 1tbsp

Instructions

Soak Moth Beans or Matki in water overnight or use sprouted which is easily available in market. Or do it at home. Wash matki and drain the Water.
Hang soaked matki in a moist cloth for 10-12 hours or till you see the sprouts coming out of the muslin cloth. Sprinkle some water if the cloth becomes dry. When the bean sprouts have developed short, white shoots, they are ready to eat.
Heat oil in a pressure cooker. Add mustard and cumin seeds. Let it splutter.
Add curry leaves and crushed garlic cloves. Let it cook.
Add finely chopped onion. Cook till translucent.
Add ginger garlic paste. Cook till raw aroma goes off.
Add asafoetida, Turmeric, garam masala or goda masala, red chili powder, salt. Mix and cook.
Add finely chopped tomatoes. Cook till it softens.
Blend grated coconut and chopped coriander leaves into a fine paste.
Add prepared paste once tomatoes cooked properly. Stir for 2 minutes.
Add moth beans or Matki. Mix well.
Add 1 1/2 - 2 cups of water. Close the lid and let it whistle for 2-3 times.
Turn the gas off. Let pressure inside cooker come down naturally. Open the lid and check whether moth beans are cooked properly.
Check the curry consistency. Mash beans slightly. If you see more water, cook till desired consistency is reached.
Serve hot with chapati or rice.

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