Name: Matki Cha Bhaat with Veggies recipe by Sonal Sardesai at BetterButter
Prep time: 720 min
Cook time: 25 min
Total time: 745 min
Yield: 4
Ingredients: Matki/ Moth beans- sprouted, 1 cup; Onion- 1 medium sized, finely chopped; Ginger- 1 inch piece; Garlic cloves - 4-5; Green Chillies - 2; Green Bell Pepper- 1, finely chopped; Brinjal- 1 small, finely chopped; Curry Leaves- a few leaves; Fresh Coriander Leaves/ Coriander Seeds-2 tbsps/2 tsps; Freshly grated or Dessicated Coconut - 2 -3 tbsps; Cloves-3-4; Cinnamon-1 small stick; Peppercorns-1 tsp; Sabut Zeera-1 tsp; Mustard Seeds-1 tsp; Tamarind- a small lime-sized ball, I used 2 tsps of readymade tamarind extract; Hing - a pinch; Turmeric Powder- 1 tbsp; Basmati Rice- 1 cup, Washed and soaked in 3 cups of water; Ghee- 1 tbsp; Salt- to taste

ABOUT Matki Cha Bhaat with Veggies RECIPE

Matki Bhaat is a common spiced rice made using Matki or sprouted Moth (Moong) Beans in Maharashtra and Gujarat . Very nutritious, flavourful and a complete meal in itself. My grandmother used to make this and I always think of her when I make it too

Ingredients Serving: 4

Matki/ Moth beans- sprouted, 1 cup
Onion- 1 medium sized, finely chopped
Ginger- 1 inch piece
Garlic cloves - 4-5
Green Chillies - 2
Green Bell Pepper- 1, finely chopped
Brinjal- 1 small, finely chopped
Curry Leaves- a few leaves
Fresh Coriander Leaves/ Coriander Seeds-2 tbsps/2 tsps
Freshly grated or Dessicated Coconut - 2 -3 tbsps
Cloves-3-4
Cinnamon-1 small stick
Peppercorns-1 tsp
Sabut Zeera-1 tsp
Mustard Seeds-1 tsp
Tamarind- a small lime-sized ball, I used 2 tsps of readymade tamarind extract
Hing - a pinch
Turmeric Powder- 1 tbsp
Basmati Rice- 1 cup, Washed and soaked in 3 cups of water
Ghee- 1 tbsp
Salt- to taste

Instructions

To sprout the matki beans- Wash and soak the moth in water for a couple of hours. Now drain the water and keep covered after wrapping them in a damp cloth, covered, in a warm place for 6 hours. You should have shoots sprouting by the end.
Grind ginger, garlic, cloves, cinnamon, peppercorns, coriander leaves/seeds, zeera, coconut, tamarind, half the turmeric, a little water into a smooth mixture.
Heat ghee in a pressure cooker. Give a tadka of mustard seeds, curry leaves, hing and slit green chillies. As the mustard starts to splutter, add half of the other half of the turmeric powder and mix in quickly.
Now add the onions and saute till translucent. Add the ground masala paste, stir briskly on low-medium heat and fry for about 2 minutes till brown.
Add the chopped veggies and mix in. Now add the sprouted moth and cook for a minute
Add the rice and water it was soaked in. Add salt. Put the lid on the cooker. After the first big whistle, cook on low heat for 5-7 minutes. Take of the lid after the pressure is released on its own.
Serve the rice with dahi, raita, papad, chutney on the side .

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