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MATKI CHI USAL (MOTH BEAN DRY CURRY)

This is a common dish prepared in Maharashtrian households. Easy and quick to make, and it uses Goda masala (a common garam masala used in Maharashtrian cooking, with a distinct flavour)

This is what you’ll need

Matki: 1 cup

Chilli powder: 1tsp

Turmeric powder: 1/4tsp

Goda masala: 1 1/2tsp

Jaggery: 2tbsp

Kokum: 3 petals (or 1tsp lime juice)

Mustard seeds: 1tsp

Cumin seeds: 1/2tsp

Hing (asafoetida): 1/2tsp

Curry leaves: Few

Coriander leaves: To garnish

Coconut: 2tbsp (to garnish)

Oil: 1tsp

Salt to taste

Let’s get cooking

1. Soak the matki beans for 6 to 8 hours. Drain and tie in a muslin cloth. Keep in a warm overnight place to sprout.

2. Once they sprout, remove and keep aside.

3. Heat oil in a pan and season with mustard seeds, cumin seeds, hing and curry leaves.

4. Add the chilli powder and turmeric powder.

5. Mix in the sprouted matki.

6. Add water to cover the matki. Cover and cook until the matki is cooked.

7. Add the kokum, goda masala and salt. Cook for another 3 to 4 minutes.

8. Do not make the mixture completely dry.

9. Garnish with grated coconut and chopped coriander leaves.

10. Serve hot with phulkas.

Approximate preparation and cooking time: 30 minutes (excluding soaking and sprouting time)

Serves: 2-3

 

 

 

 

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