Maharashtrian sprouted moth bean curry in a light spiced coconut gravy — a budget, high-fibre protein source.
Servings
Quantities scale automatically
Fiber: 10 g
Matki sprouts
2 cup · moth bean
Onion
1 · chopped
Tomato
1 · chopped
Grated coconut
2 tbsp
Goda masala
1 tsp · or garam masala
Mustard seeds
0.5 tsp
Turmeric powder
0.25 tsp
Oil
1 tbsp
Salt
to taste
Heat oil, crackle mustard seeds, then saute onion until soft.
Add tomato, turmeric, masala, coconut and salt; cook to a thick base.
Add matki sprouts and 1 cup water, cover and simmer 10-12 minutes until tender.
Garnish with coriander and serve with rice or bhakri.