Sprouted Masala Matki Recipe

Cooking Directions

• STEP 1.Start by sprouting the moth beans. Soak them overnight and then drain the water. Keep them covered in a muslin cloth for 1-2 days until sprouts appear.
• STEP 2.Heat oil in a pan and add cumin seeds. Once they splutter, add chopped onions and sauté until golden brown.
• STEP 3.Add ginger-garlic paste and cook for a minute. Then, add chopped tomatoes and cook until they turn soft.
• STEP 4.Add turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for a minute.
• STEP 5.Add the sprouted moth beans and mix everything together. Cook for 5-7 minutes until the beans are tender.
• STEP 6.Garnish with chopped coriander leaves and serve hot with roti or rice.

Cooking Tips

• Make sure to soak the moth beans overnight and keep them covered in a muslin cloth for sprouting.
• You can adjust the spice level according to your preference by adding more or less red chili powder.
• Adding a pinch of asafoetida (hing) while tempering enhances the flavor of the dish.

Storage and Serving

• Sprouted Masala Matki can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the dish before serving. It can be enjoyed as a main course with roti or rice, or as a healthy snack.