This recipe features a healthy and flavorful sprouted moth bean (Matki) stir-fry, prepared in the traditional North Karnataka “Khanavali” (eatery) style.
It is characterized by the use of fresh green chili paste and aromatic tempering.
Ingredients
Sprouted Moth Beans (Madike Kaalu): 1-2 cups, sprouted beforehand.
Green Chilies: 10-20 (depending on spice level).
Garlic: 5-6 cloves, crushed.
Onion: 1 medium, finely chopped.
Tomato: 1 medium, finely chopped.
Curry Leaves: A generous handful.
Coriander Leaves: Finely chopped for garnish.
Spices: Mustard seeds, cumin seeds, asafoetida (hing), turmeric powder.
Optional: Coriander powder, garam masala, or Kitchen King masala.
Oil & Salt: As required.
Cooking Process
1. Preparation of Aromatics
Crush the garlic cloves roughly using a mortar and pestle.
Prepare a coarse paste by crushing the green chilies with a bit of salt. This “Hasi Khara” is the soul of the dish.
2. Tempering (Oggarane)
Heat oil in a kadai. Add mustard seeds and cumin seeds; let them splutter.
Add a pinch of asafoetida (hing) followed by the finely chopped onions.
Add the crushed garlic and a generous amount of curry leaves. Sauté until the onions turn translucent.
3. Adding Flavors
Stir in the turmeric powder.
Add the prepared green chili-salt paste. Sauté well in the oil to remove the raw smell of the chilies.
Add the chopped tomatoes and cook until they soften slightly.
4. Cooking the Sprouts
Add the sprouted moth beans to the mixture.
(Optional) If you prefer more depth, you can add coriander powder or a bit of garam masala at this stage, though the basic version is also delicious.
Add chopped coriander leaves.
Cover with a lid and let it steam on low heat until the beans are tender.
5. Serving
Give it a final mix and garnish with more fresh coriander.
Best served with: Hot Jowar Roti (Khadak Roti), a side of curd, and perhaps some Niger seed chutney (Gural Pudi).
Key Tips
Health Benefit: Sprouted beans are highly nutritious and easier to digest.
Variations: You can make a similar version using red chili powder or make it into a gravy (Saaru) by adding more water and spices.
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