Another Maharashtrian classic that is super delicious, nutritious and very easy to put together. I'm starting to like Maharshtrian food a LOT, simply because the ingredients used are few, they are mostly wholesome and hearty and there's not much you do with it! Keep it simple is the underlying theme here.
Matki or Moth beans are packed with proteins, vitamins and minerals. They have a wonderful nutty flavor and easily take on seasoning of any kind. When you sprout beans and legumes, you amplify all the of the good stuff. Germinating beans produce a battery of super enzymes and phytochemicals that are extremely beneficial for you.
Demonstrated by Chef Johnson at the Taj Blue Diamond in Pune, in a very easy going and logical manner, this recipe is again something I chanced upon when flipping through the channels on the broken TV. Not really broken but it is "broken" whenever my lil one gets too wrapped up in it. It is now in the broken phase for the next two weeks. Mommy cannot fix it as she doesn't have the tools that Handy Manny does, remember?
I know, I know why can't you just say NO? I wish I could. Simply say NO. But I can't, and he seems to understand better when I explain it to him through people of his world. Bad, I know.
Sure it does take a little bit of extra effort to soak, drain and then sprout the beans. Just keep telling yourself about how good they are for you. I soaked these beans overnight. Drained the water the next morning and kept them tightly wrapped in a moist muslin cloth in a comfortable humid area. Voila! 12 hours later you see them all - alive and kicking! Too bad you're going to be cooking them and eating them. How monstrous! Stop. They are just beans.
Follow the recipe just as suggested, I didn't make any changes and it turned out real nice. The slightly sweet and spicy hot usal paired well with the soft, light-as-air laadi pav. Serve hot with sliced onions and twists of lime.
I'm sending this recipe across to this month's MLLA host - Jeanne, who has a blog filled with beautiful pictures and wonderful recipes MLLA (My Legume Love Affair) event. This event was started by Susan who has a fantastic blog space dedicated to her beautifully thought out recipes and pictures.
Cooking time 25 mins.
Difficulty level - Easy.
1 cup sprouted matki/ moth beans
2 tsp neutral oil
1 tsp mustard seeds
a pinch hing/asafoetida
2 onions, chopped fine
2 tomatoes, chopped fine
1 tsp red chilli powder
1 tsp salt
1/2 tsp turmeric
1 cup water
1 tsp of goda masala( if you can't find it substitute with regular garam masala)
2 tsp roasted peanut, powdered
1 tsp of jaggery
4 tsp fresh coconut, grated
2 tsp coriander leaves
lemon juice to taste
Heat oil in a pan. Add the mustard seeds, hing and onions. Saute till onions are soft and translucent. Then add the chopped tomatoes. Once the tomatoes are soft and cooked through, add the turmeric and red chilli powder. Saute till an aroma is given off, 1-2 mins.
Add the sprouted matki, salt and water. Mix well. Cover and cook till the beans are 80% cooked. Don't cook the beans to a mush, they should be soft but should still hold their shape. Then add the goda masala, jaggery, freshly grated coconut and roasted peanut powder. Mix well and cook for a further 5 mins. Squeeze lime juice according to taste. Garnish with fresh coriander leaves and grated coconut. Serve hot with paav.