Posts Tagged ‘matki beans’

Moth Sprout Beans Curry

Posted: July 22, 2011 by incidentalcooksuman in Curries, Dal/Lentils soup, Dinner, Indian Food
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Moth sprout beans curry was very often made in our home.The one thing I like about this sabzi does not need any special ingredients.Once you plan the sprouting routine in advance it’s a easiest meal to put together, so it’s perfect  for those days when you don’t feel like having any veggies. I have adapted my mom’s recipe here which is super simple and extremely delicious. Mom used to make this sabzi with different sprouted beans like green moong beans, white and green dried-sprouted peas and whatever she can think of… 🙂 . Really you can use any kind of sprouted beans or combination of all. It’s all up to you to make it delicious and healthy at the same time.

Mom makes one drier version and one with plenty of gravy. Usually she serves the drier version  for sunday breakfast with jam, butter and bread. It is healthy, full of protein and has a high nutritional value. I like both the version. Gravy one is served hot with roti for lunch or dinner. It is really hard to believe that sometimes some simple dishes are so delicious and addictive that you can’t stop eating it. Whenever mom makes this and if I am at home I will start tasting this one bowl at time. Make this for yourself and enjoy a hearty bowl of healthy bliss dinner!

Ingredients:

  • 2 cups matki or moth beans,  sprouted
  • 2 tbsp olive oil
  • 1 medium white onion, chopped
  • 1-inch ginger, grated
  • 3 cloves garlic, minced
  • 1 large tomato, chopped
  • 1/2 potato, diced
  • 2 green chillies, chopped
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon red chilli powder
  • 1/2 teaspoon coriander powder
  • 1/2 teaspoon garam masala powder
  • 1/2 teaspoon cumin seeds
  • 1 teaspoon white sesame seeds
  • 2 tablespoon fresh grated coconut
  • handful of fresh coriander leaves, chopped
  • Salt to taste

Method:

  • To sprout, soak the moth/matki beans overnight in plenty of water. Next day, drain the water, rinse the beans and keep all the beans in a clean cotton cloth and tie the cloth lightly. Keep it in warm place under a basket or any heavy dish. Don’t let the cloth dry, spray water to supply moisture necessary for sprout growth. Usually within a day, you will see nice, long sprouts appears. Before using this for sabzi wash sprouts thoroughly through running water.
  • Grind together sesame seeds and half of the chopped onions to a fine paste.
  • Heat the oil in a pressure cooker or in any large sauce pan with a lid. Add cumin seeds and dried red chillies and wait for them to get lightly brown.
  • Add chopped onions, crushed ginger-garlic, green chillies, onion-sesame paste and cook until onions are translucent.
  • Add tomatoes, turmeric powder, coriander powder, garam masala powder, red chilli powder and salt to taste and cook covered until the oil separates.
  • Add the potatoes and cook covered for 5-6 minutes.
  • Add the sprouted  moth/matki beans and cook covered until the beans are tender but not mushy about 20-25 minutes or so.
  • Add the grated coconut and cook for another 1 or 2 minutes.
  • Garnish with coriander leaves, some onions and lemon.
  • Serve piping hot and enjoy  this with roti.