Mothbeans dry dish

Mothbeans also called as Matki are highly valued in my kitchen because they are packed with nutrients. These beans are a good source of calcium (good for the bones) , phosphorous, zinc (strengthens your immune system), proteins, vitamin B and fiber!
Of course, if you allergic to these and other legumes, best to stay away but the rest can continue reading...

So how do you work with these legumes?

First, you must wash them at least 2-3 times in clear running water. Then you soak them in water overnight or for about 6 hours through the day. Once they are slightly plump, you drain the water and wash them and let them drain in a warm place preferably in a big sieve. This is to aid germination. When these legumes sprout, they become powerful. It takes about 6- 8 hours for them to germinate and that is enough.

Now, how do you make them tasty and keep them healthy?
Well, I generally have 3 -4 recipes that I  make. So, let's start with the easiest.

Ingredients
2 regular sized onions sliced or diced (your choice)
2 teacups mothbeans (follow the instructions above for germination)
1 teaspoon turmeric powder
1/2 teaspoon red chili powder
1/2 teaspoon asafoetida (to avoid flatulence)
1/2 teaspoon garam masala
5 cloves garlic finely sliced
3 kokum petals if you have or 1/2 teaspoon tamarind paste that's dissolved in 5 tablespoons water.
5 teaspoons desiccated/ fresh coconut
Handful chopped coriander leaves
Salt to taste
1 tablespoon cooking oil ( I use coconut oil for this recipe)
1/ 2 teaspoon grated jaggery

Method
In a deep bottomed vessel, add the oil.

Keep the heat on low and allow to heat up.

Add the asafoetida and onion.

Fry well for about 8-10 minutes.

Add the garlic and continue to fry for about 5 minutes.

Add the moth beans, turmeric, red chili powder and garam masala and stir fry.

Add 8 teacups of water, salt, jaggery and tamarind/kokum.

Cover and allow to cook for 18 -20 minutes on low.

Once cooked add the desiccated coconut and coriander leaves.

Cover and let it rest for 10 minutes.

This dish goes well with rotis or rice along with this aambat batata (sweet & sour potatoes) or even this daal.  


As a variation, you can add one big potato chopped into blocks when you are frying the garlic.
Leftovers of this dish can be used up as a salad the next day. Simply chop up half a red onion & tomato into blocks and mix in. Squeeze some fresh lime juice next and serve!