Matki Misal

November 12, 2014 Posted by Shweta Shanbhag

Have always been a fan of the Maharashtrian misal. Today we tried cooking the matki misal. The sweet and sour taste of this dish is balanced well by the chilli to give a healthy lentil soup. Ideal for breakfast or evening snacks. This can also be eaten with a pav to make it more filling. Other than the sprouted moth beans which takes some planning, this is a straight forward recipe.

Ingredients

100 gms of matki(moth beans)2 small marble sized tamarind

1 tsp mustard seeds

Handful of curry leaves

Pinch of asafoetida

1/2 tsp coriander powder

1/2 tsp cumin powder

1/2 tsp red chilli powder

Pinch of haldi

1 small marble sized ball of jaggery

Coriander leaves

Salt

Oil
Method
1. For matki sprouts, Soak 100 gms of matki(moth beans) in water overnight. Drain the water the next morning and tie this in a fine muslin cloth so that it starts sprouting – leave it for a day
2. Soak some 2 small marble sized tamarind in water and then squeeze it well to make 2 tbsp of tamarind water and keep aside
3. In a pan, heat 1 tbsp oil . When hot, add 1 tsp mustard seeds. When the seeds splutter add handful of curry leaves and a pinch of asafoetida. To this add 1/2 tsp coriander powder, 1/2 tsp cumin powder, 1/2 tsp red chilli powder and a pinch of haldi and saute for a few minutes on a low flame.
4. Add the matki sprouts and water to get a gravy with very thin consistency, Add 1 small marble sized ball of jaggery (or according to taste) and the tamarind water. Add salt according to taste. Bring it to a good boil and then turn of the flame.
5. Serve with farsan and finely chopped coriander leaves.