Spicy Sprouted Moth Beans Curry (Mataki Aamti)
Nourishing Moth Beans Curry: A Flavorful Delight Packed with Health Benefits

1 cup
For 4 people
Difficulty
Average
Taste
Spicy
Health Benefits
Rich in protein and fiber, aiding in muscle repair and digestion.
Contains essential vitamins and minerals like iron and vitamin C, promoting overall well-being.
Low in saturated fats, making it heart-friendly.Helps regulate blood sugar levels due to its low glycemic index.
Supports weight management with its nutrient-dense profile.
Offers anti-inflammatory properties, benefiting joint health.
220 kcal
in 158g
Protein:
7g
Fats:
12g
Carbs:
24g
Cholesterol:
0mg
Sodium, Na:
680mg
Potassium, K:
480mg
Indulge in the flavors of Maharashtra with this hearty and nutritious Sprouted Moth Beans Curry, locally known as Mataki Aamti. Bursting with aromatic spices and wholesome ingredients, this dish is not only a treat for your taste buds but also offers numerous health benefits.
Ingredients
4
2 tbsp Oil
1 teaspoon Cumin seeds
1 teaspoon Mustard seeds
quarter teaspoon Asafoetida
6 pieces Curry leaves
1 piece Onion , Chopped
1 inch Ginger
5 pieces Garlic Cloves
2 tbsp Fresh coconut
half cup Coriander leaves
1 piece Tomato , Chopped
Salt as per taste
half teaspoon Turmeric powder
2 Teaspoons Kanda lasun masala or red chili powder
1 teaspoon Goda masala or garam masala
1 cup Sprouted moth beans
3 cups Hot water
Tips
You can adjust the spice levels according to your preference by altering the amount of chili powder used.
For added flavor, you can garnish the curry with fresh coriander leaves before serving.
Directions
Heat oil in a kadhai (wok) over medium heat. Add cumin seeds, mustard seeds, asafoetida, curry leaves, and chopped onion. Sauté until onions turn golden brown.
In a mortar, crush ginger, garlic, fresh coconut, and coriander leaves to make a paste. Add this paste to the kadhai and sauté for a minute.
Add chopped tomatoes, salt, turmeric powder, kanda lasun masala (or red chili powder), and goda masala (or garam masala). Sauté until the tomatoes are soft and oil separates from the mixture.
Add sprouted moth beans (mataki) and mix well. Pour in hot water, cover the kadhai, and cook for about 15 minutes or until the beans are tender.
Serve hot with steamed rice.
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