Mataki chi Usal (Sprouted Moth Beans Dry Curry)

There are days that calls for simple soul food and today definitely is one of those days:)  After devouring delicious authentic dishes over the weekend(long) on account of a festival, I am craving for some plain simple food! Happens after every grand festival celebration, right?? 😀
I had soaked a couple of legume variety and left it to sprout. One of the many joys of summer days, I don't have to sweat to get sprouts! Keep the legumes outside and see it getting sprouted naturally and beautifully!

So ultimately matki(moth beans) won my vote and I ended up making, our all time favorite matki usal 😀  This is a very simple and basic preparation from the state of Maharashtra adopted by many other regions. It is packed with proteins and nutrients giving a satisfying feel to our palate. It is a dry vegetable preparation, one can have a gravy for a side dish along with matki usal to go with rotis or rice.

Let us take a look at the recipe:

Ingredients:

• 3/4th cup matki (moth beans)
• 1/2 tsp mustard seeds (rai)
• 1/4 tsp turmeric
• 3/4 tsp chilli powder
• 3/4 tsp goda masala ( or garam masala)
• 1 tsp jaggery
• pinch of asafoetida
• 10 curry leaves
• 1 tbsp oil
• 1/4th cup peanuts
• 2-3 petals of kokum 
• 2 tbsp chopped cilantro
• 1-2 tbsp grated coconut
• salt to taste

Preparation:

• Soak matki(moth beans) in water overnight or for 7-8 hours. Drain the water by adding the matki in a colander and leave it there for few minutes till all the water is drained out.
• Take a muslin cloth or any clean cotton cloth and place matki in the center. Gather all the edges and tie tightly. Put this pouch in a warm place for atleast 10 hours. You may require more time depending on the climate. That's why I am always thrilled to get sprouts in summer season without sweating :) I just keep the legumes on a plate overnight and see the sprouts in the morning.
• Now 3/4th cup of matki basically doubles in volume after soaking, so add it in a vessel, pour about 3 cups of water and cook on a med flame for about 20 minutes or till its cooked (don't cook till it is mushy). Drain the water and keep aside to use in other preparation like chapati dough etc.
• In the meantime, heat oil in a pan/kadai, add mustard seeds, once mustard seeds start spluttering add peanuts and quickly saute for few seconds, then add curry leaves and hing saute, then add turmeric powder, chili powder. Add boiled matki and saute for few minutes. Add some salt. 
• Cover the pan and cook for few minutes. Sprinkle some water if needed. Remember it is a dry sabji.
• After about 5 minutes, add kokum leaves and goda masala(or garam masala). When matki is almost done, sprinkle jaggery.  Stir everything together, garnish with cilantro and grated coconut.
• Serve hot with chapati, roti, rice, dal.

 You may also like missal pav, methichi bhaji, potato talasani.

Health Benefits:

moth beans (matki)

sprouted moth beans(matki)

Moth Beans (Matki) is known as a drought resistant legume. Matki is a potential reservoir of proteins and other essential minerals and vitamins. Moth bean is one of the major protein food sources. It is rich in protein and calcium, it makes an excellent supplement to cereal diet, especially for people who are unaware of the problems that malnutrition can push them into. It has a high content of magnesium and folate(Vit B9) which helps in muscle and nervous function, bone health,  RBC formation and reproductive health. It gives a filling sense when consumed in a small portion. Sprouted legumes are always healthier.