Garlic Matki Sabzi
In this quick recipe we are using matki or moth bean scientific name of this bean is Vigna aconitifolia these are drought resistant legume,commonly grown in arid and semi-arid regions of India.The pods, sprouts and protein-rich seeds of this crop are commonly consumed in India.While making this recipe proper way to cook matki is to always use two cups of water per cup of sprouts. Always keep the pot covered while boiling the matki. This way, it will cook a little faster, use less energy, and perhaps retain more vitamins. Cooking sprouted matki in a covered pan takes around 10-12 minutes.These sprouted beans are used for Salad, Misal or Usal.
Ingredients
- 1 cup Mataki or Moth Beans
- 10-12 Garlic Cloves (finely chopped)
- 2 tbsp Cooking Oil
- ¼ tsp Asafoetida
- 2 tbsp Red Chilli Powder
- 1 tbsp Turmeric Powder
- 2 tbsp Coriander Powder
- 1 tsp Cumin Powder
- 2 tsp Lemon Juice
- 3 tsp Sugar
- ½ cup Fresh Coriander chopped
- Salt to taste
Instructions
Sprouted Moth Beans
- Soak whole moth beans in water for 6-7 hours and rinse it properly and tie in a muslin cloth overnight and keep it in a warm place for sprouts.Next morning check whether they are perfectly sprouted. It will also double in size
Step 1
- Take a pressure cooker, turn on the heat and keep it on medium flame,add two tablespoon cooking oil,1/4 tsp asafoetida,add chopped garlic to it, let the garlic soften.Add all the masalas half the mentioned quantity first (red chilli powder,tumeric powder,coriander powder& cumin powder)saute the spices for a while add the sprouted mataki mix it and cook for a while(a minute).
Step 2
- Now add the remaining quantity of all spices(red chilli powder,tumeric powder,coriander powder& cumin powder) again on top, finally add sugar & salt and very little water.Cover the lid of the pressure cooker and cook till 3 whistles.
Step 3
- Open the lid and then cook on high flame for 3-4 mins till the water evaporates finally squeeze a lemon and garnish it with coriander.
Video
Notes
You can squeeze lemon juice before serving also to keep the vitamins intact.
