Matki Masala

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Ready to serve Matki Masala with Chapathi

Matki is one among the many pulse grains available in the market. It actually resembles Moong/Green gram  dal in shape/texture but is different in taste, size and color – typically light or dark brown depending upon the place where it is grown.

I understand this is a delicacy from Maharastra – I in fact came across this when we were in Nipani in early 80s – it was quite popular there as a side dish with Rotis/Chapathis and sometimes with rice for lunch. It has to be sprouted and combined with peanuts in a proper proportion to prepare the masala.

What you need to have:

– Matki/Moth beans – 1 cup

– Peanuts  –  1/4 cup

Ingredients of Matki masala

Matki beans & peanuts

Ingredients of Masala :

– Mustard seeds – 1 teaspoon

– Green chillies – 2

– Onions (Big) – 2

– Tomato – 1

– Ginger – 1″ piece

– Garlic cloves – 3-4

– Chili powder – 1 teaspoon

– Turmeric powder 1/2 teaspoon

– Garam masala powder 1/2 teaspoon

– Coriander leaves – a handful

– Fresh coconut 1 tablespoon

– Cumin seeds 1/2 teaspoon

– Curry leaves A string

Ingredients of Matki Masala

Ingredients of Masala

What you do with what you have:

1. Soak both Matki and peanuts in a bowl of water overnight.

2. Drain water and tie it in a dry cloth and keep it for sprouting for about 8-10 hours. The sprouted grains is as shown in the image below.

Sprouted Matki & Peanuts

Sprouted Matki & Peanuts

2. Cook sprouted mixture in cooker as usual adding around 1/2 cup water till done while also adding a pinch of salt so that it is not over cooked.

3. Grate coconut, chop coriander leaves and onions (fine), cut green chili and set aside. Also prepare ginger garlic paste and keep it aside.

4. Place a wide bowl with 4 teaspoons of cooking oil in it. On heating add mustard. On sputtering add Cumin seeds, green chili, curry leaves, chopped onion and tomatoes. Add a little salt to it so that it doesn’t get burnt. (you can later add more to suit your tastes)

4. Keep stirring and when cooked add chili powder, turmeric powder, garam masala powder, ginger garlic paste and lastly add the cooked mixture of Matki and Peanuts to it from step 2.

Ready to serve Matki Masala with Chapathi

Ready to serve Matki Masala with Chapathi

Decorate it with coriander leaves and grated coconut. Serve hot with chapathi as shown in the image below. One can even enjoy it as a side dish for lunch.

How long it takes: 1 hour (including cooking of the ingredients in cooker)

Serves: 4 people


6 thoughts on “Matki Masala

    ranji said:
    June 4, 2008 at 1:02 pm

    hey this sounds wonderful..never tried moth beans b4..sprouted moth looks really good…delcious masala.

    Medhaa said:
    June 4, 2008 at 4:55 pm

    I had this in Pune at a friends place, she was a maharastrian it was really tasty. Thanks for sharing

    Hetal said:
    June 4, 2008 at 6:11 pm

    Visiting ur blog for the first time…u have a lovely blog.would love to see u on mine

    Rashmi said:
    June 4, 2008 at 7:36 pm

    Looks delicious. I have never sprouted peanuts before..does it taste somewhat like misal?

    vanamala said:
    June 6, 2008 at 4:22 pm

    sounds good..nice recipe

    Anjali said:
    July 1, 2008 at 4:34 pm

    Not only sounding good, made it, tasted really nice. Was the first time i made something out of moth beans as well as peanuts.
    Will send pics soon!

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