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Matkichi Bhaji


  • Author: Vasanti
  • Yield: Serves 3-4 1x

Description

A stir-fry of sprouted moth or mat beans, seasoned with the classic Indian tomato-onion masala sauce.


Ingredients

Scale
  • 1 cup (205 g) dried moth beans (see Notes and Variations)

For the Stir-Fry

  • 2 tbsp neutral oil of choice
  • 1/2 tsp cumin seeds
  • 1/2 tsp mustard seeds
  • 1/2 tsp turmeric
  • 1/4 tsp asafetida
  • 1 medium onion, chopped
  • Salt, as needed
  • 1/2-inch piece fresh ginger, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 tsp garam masala
  • 1/2 tsp regular Indian red chili powder, or to taste
  • 1 tbsp tomato paste
  • 2 medium tomatoes, chopped
  • 8 to 10 sprigs fresh cilantro, leaves roughly chopped, for garnishing
  • 2 tbsp grated fresh or thawed frozen coconut, for garnishing

Instructions

Sprouting the Beans using a Sprouter Kit

 

  • Place the beans in the growing trays of the kit, rinse, drain, sit on the counter/window sill. 
  • Repeat every 12 hours or so. 
  • You’ll have healthy, nutritious and delicious sprouts ready to use in 36-48 hours.
  • Refer to how-to video on my Youtube channel 

 

Making the Stir-Fry

  • In a medium pot or a deep sauté pan, heat oil over medium heat and add the oil. When the oil starts shimmering add in the cumin seeds, mustard seeds, turmeric and asafetida.
  • When the seeds sizzle and the turmeric and asafetida froths, add the onion. Season the onion with salt to help it soften. Sauté for 4-5 minutes, stirring it frequently, until it is translucent.
  • Stir in the ginger and garlic and sauté the ingredients for 1 minute. Stir in the red chili powder and garam masala. Sauté the mixture for about 30 seconds to let the spices bloom, and then add the tomato paste
    and the chopped tomatoes.
  • Season the mixture with additional salt and stir the ingredients to combine them well. Cover and cook the mixture for 5-7 minutes on medium-low heat.
  • Toss in the sprouted beans and mix well to combine. Simmer covered for 15-20 minutes, till the sprouts are fully cooked.
  • Garnish with cilantro and grated coconut. Serve immediately with warm whole wheat phulka rotis, chapatis, or gluten-free millet breads like jowar or bajra rotis and a side of raita/salad

Keywords: Weeknight Cooking, Maharashtrian Recipes, Healthy Recipes