Matki or Moth bean is a small brown colored bean which is very common in India.
Vigna aconitifolia is a drought-resistant legume, commonly grown in arid and semi-arid regions of India. It is commonly called mat bean, moth bean, matki, Turkish gram or dew bean. The pods, sprouts and protein rich seeds of this crop are commonly consumed in India.
To get sprouted Matki, first rinse and soak the matki in water for overnight. Drain whole water and tie into moist clothe for 1 day or 10 hrs. at least. After few hours sprouts are ready to eat or further use.
You can keep the sprouts in freeze to consume further and shelf life for two days. You can prepare many dishes from snacks to salad. Check here more recipes related to moth.
- Oats and Sprouts Kebab
- Moong's Sprouts Samosa
- Sprouts Tomato Rice
- Sprouts and Corn Salad
This time i prepared moth and palak curry. For this recipe, we have to cook sprouts, Spinach and tomatoes together in pressure cooker. It’s very tasty and healthy recipe and easy to cook. You can serve this dish with rice or chapatti as main course. Sprouted Moth and Palak Curry | Protein Rich Sprouts Recipe
Preparation Time: 15 Minutes Cooking Time: 20 Minutes Servings: 4 Category: Dal & Kadhi Cuisine: Indian Cooking Method: Pressure Cooker
Ingredients 2 Cups Moth, Sprouts 3 Cups Spinach, Chopped 1 1/2 Cup Tomatoes, Chopped 3 Green Chilies, Finely Chopped 2 Tbsps. Ginger, Finely Chopped 3 Dried Red Chilies Few Curry Leaves 1 Tsp. Mustard Seeds ¼ Tsp Asafoetida 2 Tbsps. Oil Salt to Taste ½ Tsp. Garam Masala 1 Tsp. Coriander Powder 1/2 Tsp Turmeric Powder Red Chili Powder to Taste
Instructions Heat the ghee or oil in pressure cooker. Add mustard seeds, Asafoetida, curry leaves, red chilies. When aroma release, add ginger and chilies. Add chopped tomatoes and spices. Saute for 2 minutes. Add sprouts and palak with 1 cup water. Cover with lid and cook till to 6-7 whistles or you can cook on low flame for 15 minutes. Garnish with coriander and squeeze lemon before serving.
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