Method

Method for Matki ki Sabji

• Sprout the whole matki

• For the masala - In a grinder add coconut , garlic cloves , ginger . Grind them together adding 1 TBSP water to form a smooth paste.

• Heat a Pan on medium flame. Once hot add oil.

• Once the oil is hot add mustard seeds. Once they splutter , add cumin seeds and hing powder.

• Add Onions and saute till they turn translucent. Add tomatoes and saute till they turn mushy.

• Add sprouted matki. Mix well.

• Add turmeric powder , chilli powder, goda masala , salt to taste. Mix well and saute for another 2-3 minutes.

• Add the onion coconut masla and mix well.

• Add water to adjust consistency. Cover and let it cook till sprouts get cooked.

• Garnish with finely chopped cilantro and serve hot with roti or rice.

Recipe Notes:

• Matki Sprouting Tip: For best results, soak matki (moth beans) overnight and allow them to sprout for at least 24–36 hours. Well-sprouted beans cook faster and are easier to digest.

• Adjust Spice Levels: If you prefer a milder taste, reduce the red chili powder or opt for a sweet paprika alternative. For more heat, add green chilies or increase the chili powder slightly.

• Coconut Variations: Fresh coconut is traditional, but you can use frozen grated coconut. If unavailable or avoiding coconut, substitute with a small quantity of soaked cashew paste for a rich texture.

• Goda Masala Substitution: If you don’t have goda masala on hand, garam masala is a suitable alternative. However, goda masala gives it the authentic Maharashtrian depth.

• Oil Choices: Use any neutral vegetable oil or allergy-safe oil of your choice. Cold-pressed sunflower or rice bran oil work well for this recipe.

• Serving Suggestions: This vegan matki usal pairs beautifully with steamed rice, gluten-free roti, or even a bowl of quinoa for a hearty meal. It also works great as a warm salad base!

• Storage & Meal Prep: Store leftovers in an airtight container in the fridge for 3–4 days. This dish