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.
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
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.