Tag Archives: Moth Beans

Missal Pav

24 Dec

missal_pav
Missal Pav.

Missal is a Maharashtrain version of sprouts just like usal. Here is one version of missal served with toasted pav (bun / bread). Oil is tempered and onion is fried in the oil along with other spice powders. Sprouted moth / matki is then added and cooked till soft. Finally missal is topped with sev, peanuts, farsan, boondi etc.. and served with pav.
Makes: around 3 Servings of Missal Pav.

Ingredients:

Sprouted Matki 1/4 Cup
Moong Sprouts 1/4 Cup
Onion 1
Green Chiles 2
Ginger Garlic Paste 1/2 tsp
Coriander Seeds Powder 1/2 tsp
Cumin Seeds Powder 1/4 tsp
Turmeric Powder 1/4 tsp
Red Chilli Powder 1/4 tsp
Garam Masala 1/2 tsp
Tamarind 1 inch Sized Ball
Cumin Seeds 1/2 tsp
Mustard Seeds 1/4 tsp
Asafoetida a pinch
Curry Leaves 4
Cilantro few Sprigs
Salt to taste
Farsan 1 tbsp
Pav 2
Lemon Juice 1/2 tsp
Oil 1 tsp

Method of preparation:

Remove stems, wash and slice the green chiles.
Peel, remove ends and finely chop onion.
Clean, wash and finely chop cilantro leaves.
Soak tamarind in few tablespoons of hot water and extract all the thick pulp.

Heat oil in a pan, add cumin seeds, mustard seeds, asafoetida and curry leaves and fry for few seconds.
Then stir in chopped onion and cook till onion turns translucent.
Now add ginger garlic paste, green chiles and fry for few seconds.
Add coriander seeds powder, cumin seeds powder, turmeric powder, red chilli powder, and salt.
For for few more seconds and add sprouted matki, sprouted moong and tamarind extract.
Pour half a cup of water and cook covered till the sprouts turn soft.
Finally stir in garam masala, cilantro and cook for another 5 minutes.
Garnish a cup of cooked sprouts with chopped onion, cilantro, farsan, sev and lemon juice.
Immediately serve prepared missal with toasted pav.
Notes:Make sure matki and moong is cooked well before removing from heat.

Suggestions: If the sprouts are not cooked properly, add another half cup of water and cook till done. Adjust with water for desired consistency.
Variations:Few tablespoons of ground coconut paste can also be added for much thicker version. Sprouted moong or sprouted chana or dried peas etc can also be used for making missal. Dahi misal (with a huge splash of yogurt layered on missal).
Other Names: Missal Pav, Sprouted Moth Beans Gravy Curry, Missal Paav, Misal Pav.

Moth Beans Pulao

7 Dec

matki_pulao
Bobbarlu Annam.

Moth beans / Turkish gram is soaked in water and made it sprout. Oil is tempered with cumin seeds. Onion is then made translucent and later couple of spice powders go in. Sprouted moth beans are then added to the pot along with rice and cooked till done. Matki pulao is finished with garam masala and garnished with cilantro and lime juice.
Makes: around 2 Servings of Matki Pulao.

Ingredients:

Moth Beans / Matki 1 Cup
Raw Rice 1 1/2 Cups
Onion 1
Ginger 1 inch Piece
Green Chiles 3
Red Chilli Powder 1/2 tsp
Coriander Powder 1 tsp
Cumin Powder 1/2 tsp
Cumin Seeds 1/4 tsp
Garam Masala 1/4 tsp
Kalonji a pinch (optional)
Turmeric a big Pinch
Asafoetida a big Pinch
Spring Onions 1
Cilantro few Sprigs
Lemon Juice 1 tsp
Oil 1 tbsp
Salt to taste

Method of preparation:

Remove stems, wash and finely chop the green chiles.
Peel, remove ends and thinly slice the onion.
Peel and mince the ginger
Clean, wash and finely chop cilantro leaves.
Wash, remove ends and finely chop spring onions.
Wash rice under running water and strain the rice.

Soak matki in water overnight and then refresh under running water.
Spread the soaked matki / mauth beans on a wide colander and cover with wet towel for around 2 days.
Every day, refresh the matki beans under running water.
Always make sure the towel is damp else sprinkle water to make it wet.
Once the moth beans sprout, refresh under fresh running water for the last time.

Heat oil in a pan, add cumin seeds, kalonji and fry for few seconds.
Then stir in chopped onion and cook till onion turns translucent.
Now add green chiles, ginger, coriander powder, cumin seeds powder,red chilli powder and turmeric powder.
Fry for couple of seconds, add moth beans, spring onions and salt.
Cook covered for a minute, add rice and 3 cups of water.
Cook covered on medium flame till all the water has been absorbed by the rice.
Fluff the rice and mix in garam masala, chopped cilantro and lemon juice.
Serve moth beans pulao with raita of your choice.
Notes:Make sure matki and the rice is cooked well before removing from heat.

Suggestions:If matki is not cooked properly, add few tablespoons of water and cook the rice covered on low heat till done.
Variations: Other vegetables like tomato, potato, capsicum can also be added along with onion.
Other Names:Moth Beans Pulao, Matki Pulao, Bobbarlu Annam.

Matki Usal

24 Nov

matki_usal
Matki Usal.

Usal is a Maharastrian dish based on beans like matki, moong, waal etc. Generally usal is a dry curry made with sprouted beans. Oil is tempered with cumin seeds and onion is fried a bit. A lot of spices are added along with tamarind and jaggery. In matki usal, sprouted moth beans are cooked with onion and spices. Matki usal is served with roti or steamed rice.
Makes: around 1 Cup of Matkichi Usal.

Ingredients:

Matki / Moth Beans 1 Cup
Onion 1 Small
Green Chiles 1 – 2
Ginger Garlic Paste 1/2 tsp
Coriander Powder 1/4 tsp
Cumin Seeds Powder 1/4 tsp
Turmeric Powder 1/8 tsp
Red Chilli Powder 1/4 tsp
Goda Masala 1/4 tsp (optional)
Jaggery 1/2 inch Block
Tamarind 1 inch Sized Ball
Cumin Seeds 1/2 tsp
Curry Leaves 4
Cilantro few Sprigs
Salt to taste
Oil 1 tsp

Method of preparation:

Remove stems, wash and finely chop the green chiles.
Peel, remove ends and finely chop onion.
Clean, wash and finely chop cilantro leaves.
Soak tamarind in few tablespoons of hot water and extract all the thick pulp.

Soak matki in water overnight and then refresh under running water.
Spread the soaked matki / mauth beans on a wide colander and cover with wet towel for around 2 days.
Every day, refresh the matki beans under running water.
Always make sure the towel is damp else sprinkle water to make it wet.
Once the moth beans sprout, refresh under fresh running water for the last time.
Bring to boil a cup of water, add sprouted matki, salt and cook covered till matki is just soft but not mushy.

Heat oil in a pan, add cumin seeds and curry leaves and fry for few seconds.
Then stir in chopped onion and cook till onion turns translucent.
Now add ginger garlic paste and green chiles.
Fry for few seconds, add cumin seeds powder, turmeric powder, red chilli powder, goda masala (if using), jaggery, tamarind extract and salt.
For for few more seconds and add sprouted matki.
Add few tablespoons of water and cook covered for a minute to let matki absorb all the flavors.
Uncover and fry for a minute or two to evaporate any excess moisture.
Garnish with finely chopped cilantro and serve matki usal with rice or roti.
Notes:Make sure matki is cooked well before removing from heat.

Suggestions: If matki is not cooked properly, add few tablespoons of water and cook covered on low heat till done.
Variations:Few tablespoons of ground coconut paste can also be added while cooking ussal. Chopped tomato or potato is sometimes used.
Other Names:Matkichi Usal, Matki Ussal, Sprouted Moth Beans Curry, Mauth Ussal, Matki Oosal.

Matki Kachori

6 Nov

matki_kachori
Moth Beans Kachori.

Kachori is a North Indian savory snack which is a small deep fried bread filled with cooked dal mixture. Kachori is most famous in states like Uttar Pradesh, Rajasthan etc. Though the stuffing varies for each kachori, the method is always the same. Here, moth beans are used as a stuffing to kachori. Moth beans / matki are soaked and cooked before spicing them up with couple of spices. It is then stuffed inside a dough made of plain flour / maida and deep fried till golden brown.
Makes: around 12 Matki Kachori

Ingredients:

Maida or Plain Flour 2 Cups
Salt to taste
Oil 1 tbsp + for deep frying

Stuffing:

Moth Beans 1 Cup
Potato 1 Small
Onion 1 Small
Green Chiles 2 – 4
Urad Dal 1/4 tsp
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Chaat Masala 1 tsp
Turmeric Powder 1/4 tsp
Red Chilli Powder 1/2 tsp
Lemon Juice 1 tsp
Oil 1 tbsp
Salt to taste

Method of preparation:

Soak moth beans / matki in water overnight or for around 6 hours.
Refresh the soaked beans under running water.
Pressure cook the moth beans in 2 1/2 cups of water for 2 whistles.
Alternatively, boil the soaked moth beans in a sauce pot filled with 3 cups of water till they turn soft but not mushy. Add more water if required but make sure the beans are mushy.
Strain the cooked matki and keep aside.

Peel, wash and finely chop the potato.
Peel and finely chop the onion.
Remove stems, wash and finely chop green chiles.

For dough, mix plain flour, salt and oil in a mixing bowl.
Add around 3/4th cup of lukewarm water and knead it into a soft pliable dough.
Leave the dough covered with a damp cloth for around 20 – 30 minutes.

For stuffing, heat oil in a pan on medium heat.
Add urad dal, mustard seeds and cumin seeds.
Once mustard seeds start spluttering, add chopped potato, onion and green chiles.
Sprinkle a tbsp of water and cook covered till potato is soft and onion is translucent.
Then stir in cooked moth beans, lemon juice, chaat masala, turmeric powder, red chilli powder and salt.
Fry for couple of minutes or until any leftover moisture from the beans has evaporated.
Cool the moth beans stuffing mixture to room temperature.

Divide the resting dough into around 12 equal parts.
Take each portion and roll into 3 – 4 inch diameter long puri.
Apply few drops of oil or dust the surface to avoid the puri sticking to the surface.
Place a big spoonful of the moth mixture on the rolled out puri.
Carefully pull the ends of the rolled puri together and smooth over the stuffing to form it into a ball.
Slightly press the stuffed dough ball into thick disk of around 3 inch diameter and keep aside.
Repeat the same with remaining dough and moth stuffing.

Heat oil in a deep frying pan on medium – high heat.
Slowly drop around 3 – 5 kachori into hot oil at a time.
Deep fry the kachori till golden brown on both sides.
Remove the deep fried kachori onto absorbent paper.
Serve kachori with tamarind chutney or with chutney of your preference.
Notes: Make sure the matki is cooked properly. Oil should always be on medium high heat. Reduce the heat occasionally to avoid over frying of kachori.

Suggestions:If the kachori turn soggy once removed from frying pan, put them back and deep fry on medium heat till little crisp and brown.
Variations:You can also coarsely grind the cooked matki with green chiles.
Other Names: Matki Kachori, Moth Beans Kachori, Bobbarlu Kachori.

Moth Beans Talimpu

21 Nov

bobbarlu_talimpu
Bobbarlu Talimpu

Ingredients:

Moth Beans / Matki 1 cup
Green Chiles 3
Turmeric Powder 1/2 tsp
Salt to taste

Talimpu:

Urad dal 1 tsp
Mustard seeds 1/2 tsp
Cumin seeds 1/2 tsp
Broken red chillies 5
Curry Leaves 8
Oil 1 tbsp

Method of preparation:

Soak moth beans in water overnight and pressure cook in 2 cups of water for 3 whistles or until they cook soft.
Remove stems, wash and slit the green chiles.

Heat oil in a pan, add all talimpu ingredients in order.
When dal turns light brown, add green chiles, cooked moth beans, turmeric powder and salt.
Stir fry for a minute or two and remove from heat.
Serve with rice or as a snack.

Notes: Garnish with freshly scraped coconut if you wish.