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Matki Chi Rassa Bhaji (Maharashtrian Style Moth Beans)

Matki Chi Rassa Bhaji (Maharashtrian Style Moth Beans) is a traditional Indian recipe (from Maharashtria) for a classic vegetarian curry of sprouted moth beans in a spiced onion and tomato base with goda masala. The full recipe is presented here and I hope you enjoy this classic Indian version of: Maharashtrian Style Moth Beans (Matki Chi Rassa Bhaji).

prep time

10 minutes

cook time

20 minutes

Total Time:

30 minutes

Additional Time:

(+3 days germinating)

Serves:

4

Rating:

Tags : CurryVegetarian RecipesSpice RecipesBean RecipesIndian Recipes

Moth bean, the seeds of Vigna aconitifolia are a drought-resistant legume, commonly grown in arid and semi-arid regions of India. It is commonly called mat bean, moth bean, matki or dew bean. The pods, sprouts and protein-rich seeds of this crop are commonly consumed in India.

This recipe calls for sprouted beans. If you want to sprout your own beans at home, use the following method: Soak the pulses in water overnight so that they swell. Rinse them thoroughly, then dry them on a piece of kitchen towel. Put the pulses in a clean, dry jar, making sure that they cover only the bottom. Rest the lid on top of the jar and leave it in a bright spot, away from direct sunlight. They should start to sprout within 24 hours. Rinse the pulses a couple of times a day, pat them dry and return them to the jar. They should be ready to eat within three to four days.

Ingredients:

200g Moth Dal (Matki), spouted
1 Onion, coarsely chopped
2 Tomatoes, coarsely chopped
4 garlic cloves
3cm piece of Ginger
1 tsp Red Chilli powder (ground Kashmiri chillies)
1/4 teaspoon Turmeric powder (Haldi)
1 1/2 tbsp Maharashtrian Goda Masala
1 tsp Mustard seeds (Rai/Kadugu)
1/2 teaspoon Cumin seeds (Jeera)
1 sprig Curry leaves
3 sprigs Coriander Leaves, finely chopped for garnish
1 tbsp Oil
Salt, to taste

Method:

Once your sprouted beans are ready, rinse in cool water and set aside.

Combine the onion, tomatoes, ginger and garlic in a mixer grinder. Render to a smooth paste and set aside.

Place a pan over medium heat. Once hot add the oil and use to fry the mustard and cumin seeds until they crackle.

Immediately add the curry leaves and cook until they splutter. Immediately add the onion, ginger and garlic paste and cook until the raw smell goes away (about 90 seconds).

Now add the red chilli powder, turmeric, goda masala and fry till the curry comes away from the sides of the pan looks well cooked. At this point, add the sprouted moth beans, 500ml of water, season with salt and let it simmer with the lid closed until the moth beans are well cooked (about 25 minutes).

If the water dries out, add a little more water, adjust the seasoning and simmer for 5 more minutes more.

The consistency of the curry should be little thin. Garnish with coriander leaves and take off the heat.

Serve this sprouted bean curry with Rice Flour Bhakri.