Matkichi rassa bhaaji (Moth beans sprout curry)

My Legume Love Affair


Legume love interests: 
http://foodandspice.blogspot.com/p/mlla.html
http://thewellseasonedcook.blogspot.com/




There are few dishes that go against the convention of healthy food isn't tasty.
This is one of them.

Preparation:
Soak matki (see image below) overnight. Drain the water in the morning, cover and keep at room temperature for 5-6 hours to get sprouts.

Ingredients:
2 cups sprouted matki/moth beans
1 cup finely diced onion
3-4 cloves of garlic, crushed
1 and half tbsp of red chili powder or per your taste
1/4 tsp of turmeric powder
1 tsp cumin seeds
1 tsp mustard seeds
4-5 curry leaves
2 tsp goda masala
3 tbsp oil for seasoning
salt to taste
chopped cilantro leaves for garnishing

Method:
1. Microwave sprouts along with little salt, turmeric powder, little red chili powder and 3 cups of water for 5 minutes or until they are half tender
2. Heat oil in a skillet
3. Splutter cumin and mustard seeds
4. Add curry leaves, garlic and onion. Fry till onion is translucent
5. Add the remaining red chili powder to the seasoning and stir. I prefer to add chili powder to the oil to get a nice red gravy
6. Immediately add the microwaved sprout mixture
7. Add goda masala
8. Add salt if necessary
9. Add a of cup water. I usually prefer a thin gravy, but not too runny. Cover and boil for 8-10 minutes.
Even though the sprouts are cooked in the microwave, allowing it to boil for a while gives you a good blend.
10. Garnish with cilantro

Serve with roti or rice. This curry goes well with brown rice too.