To celebrate our arrival in Mumbai and the official opening of our new home kitchen, a typically Maharashtrian dish of sprouted beans which was contributed to The Flavor of Health by our dear friend and talented chef Anita Shirodkar. Anita has lovingly fed us many a delicious meal from her kitchen in Mumbai over the past 20 odd years and I am looking forward to many more.. 😉 This recipe uses Moth beans (or Matki) which might be difficult to find if you don’t live in India. Try using sprouted Moong beans instead. Be prepared for a delicious spice kick in this super healthy protein – and fiber-rich dish.
Ingredients:
- 1 cup matki (or moth beans)
- 2 tbsp coconut oil
- 1 tsp mustard seeds
- 1/4 tsp asafoetida (hing)
- 2-4 curry leaves
- 1 cup chopped onion
- 1 tsp turmeric powder
- 2 tsp chilli powder
- 1/2 tsp garam masala (a spice blend which is available in Indian grocery stores)
- 1/2 tsp coriander powder
- 1 tsp goda masala (a Mahahashtrian spice blend which, if not available can be replaced with a little extra garam masala)
- 1 tsp salt
- 1 tsp jaggery
- 2-3 tbsp fresh grated coconut
- chopped fresh coriander leaves for garnish
- juice of 1/2 lemon
Preparation:
- Soak the beans in enough water overnight.
- Next morning, rinse, drain and cover and keep in a warm place till the next morning – the beans will be nicely sprouted
- Heat the oil in the pan and add the mustard seeds, curry leaves and asafoetida
- When the seeds crackle, add the onions and sauté until they turn translucent
- Add the turmeric powder and chilli powder and the other dry spices, mix well and cook for 2 minutes
- Add the sprouted beans and salt and sprinkle with a little water. Mix well and cover. Â Cook for 5 – 7 minutes on medium flame or until the beans are tender.
- Add the jaggery, grated coconut, lemon juice and mix well and cook for another 2 minutes
- Serve hot garnished with coriander and more grated coconut
