Welcome to this easy and delicious Batata Matki Che Kalvan recipe! If you are looking for a hearty, flavourful, and traditional Maharashtrian dish, this spicy potato and sprouted moth bean curry is exactly what you need. Batata Matki Che Kalvan perfectly combines soft potatoes (batata) with highly nutritious sprouted moth beans (matki) in a rich, aromatic roasted coconut and onion base. Not only is it healthy and packed with protein, but it is also incredibly comforting when served piping hot.
In this post, we will walk you through making this authentic sprouted moth bean recipe at home using simple pantry ingredients. Whether you are a beginner in the kitchen or just looking for a wholesome weeknight dinner idea, this flavorful gravy will quickly become a family favourite. Let’s dive into making this wonderful Maharashtrian classic!
Also Read: Authentic Kolhapuri Tambada Rassa & Chicken Sukka Recipe
Ingredients List
For the Dry Masala Paste:
- 1 medium onion (roasted)
- 1 green chilli (roasted)
- 1 whole garlic bulb (peeled)
- 1/2 inch ginger (chopped)
- 2 tablespoons dry coconut (lightly roasted)
- A small handful of fresh coriander leaves
For the Curry:
- 2 tablespoons cooking oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- A pinch of asafoetida (hing)
- 8-10 curry leaves
- 1 medium tomato (finely chopped)
- Salt to taste
- 1/4 teaspoon turmeric powder
- 1 teaspoon cumin-coriander powder
- 1.5 teaspoons Kanda Lasun Masala (onion-garlic masala)
- 1/2 teaspoon garam masala
- 2 medium potatoes (peeled and chopped into small cubes)
- 200 grams sprouted moth beans (matki)
- 1.5 glasses of warm water
Step-by-step Instructions
- Prepare the Masala Paste: In a blender, add your roasted onion, roasted green chilli, garlic, ginger, lightly roasted dry coconut, and fresh coriander. Blend everything together using the pulse method (without adding water) until you get a coarse paste.
- Temper the Spices: Heat the oil in a pan or kadhai over medium heat. Add the mustard seeds and cumin seeds. Once they pop, add the asafoetida and curry leaves for that amazing Batata Matki Che Kalvan aroma.
- Fry the Masala: Add the prepared dry masala paste into the hot oil. Sauté it well for a couple of minutes until the raw smell disappears.
- Cook the Tomatoes: Stir in the finely chopped tomatoes and salt. Cook for a few minutes until the tomatoes become perfectly soft and mushy.
- Add Powdered Spices: Add the turmeric powder, cumin-coriander powder, and Kanda Lasun masala to the base. Mix well and sauté for one more minute. Then, stir in the garam masala.
- Add the Veggies: Toss in the chopped potatoes and the sprouted moth beans (matki). Sauté everything well for 1 to 2 minutes so the vegetables are beautifully coated in the spices.
- Simmer the Curry: Pour about 1.5 glasses of warm water into the pan. You can adjust the water depending on how thick or thin you want your sprouted moth bean curry to be. Give it a good mix.
- Cook Until Done: Cover the pan and let it simmer on low to medium heat until the potatoes and sprouts are completely cooked and tender. Serve hot and enjoy!
Also Read: Kairi Shengdana Chutney Recipe: Mango Peanut Dip
Cooking Tips
- Use Warm Water: Always use warm or hot water to make the gravy. This helps preserve the vibrant colour of the curry, balances the temperatures, and speeds up the cooking process.
- Roast for Flavour: Lightly roasting the onion and dry coconut on a direct flame or a dry pan enhances the smoky, earthy flavour of the final dish. Do not skip this step!
- Don’t Overcook Sprouts: Do not overcook the sprouted moth beans; they should be cooked through but still hold their shape and have a slight bite.
Variations
- Vegan Version: Good news! This recipe is naturally vegan. Just ensure your asafoetida (hing) does not contain any trace of dairy or wheat if you also need it to be gluten-free.
- Kids-Friendly Version: Skip the green chilli in the paste and reduce the Kanda Lasun masala to make the curry milder and less spicy for children.
- Without Potatoes: You can easily swap potatoes with other vegetables like carrots, or simply double up on the sprouts for a high-protein, pure Matki Usal style dish.
- Extra Gravy: If you prefer a thinner, soupier curry to pour over rice, just add an extra half cup of warm water while it simmers.
Serving Suggestions
- Breads: This curry tastes heavenly when scooped up with soft chapatis, jowar bhakri, or bajra bhakri.
- Rice: Serve it generously over steamed basmati rice or Jeera rice.
- Accompaniments: Pair it with sliced raw onions, a squeeze of fresh lemon juice, and some roasted papad on the side for a complete, comforting Maharashtrian thali experience.
Also Read: Easy Ghati Masala Egg Curry Recipe (Authentic & Spicy)
FAQs
Q1: How do I sprout moth beans (matki) at home for the Batata Matki Che Kalvan recipe?
A: Wash and soak the dry moth beans overnight in water. Drain the water the next morning, tie the beans loosely in a clean, damp muslin cloth, and keep them in a warm, dark place for about 24 hours. You’ll have perfect, healthy sprouts ready for your curry!
Q2: Can I store leftover sprouted moth bean curry?
A: Yes! You can store any leftover Batata Matki Che Kalvan in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave before eating.
Q3: What can I use if I don’t have Kanda Lasun Masala?
A: Kanda Lasun Masala adds a distinct, authentic Maharashtrian flavour, but if you don’t have it in your pantry, you can use regular red chilli powder mixed with a pinch of extra garam masala.
Q4: Is Batata Matki Che Kalvan good for your health?
A: Absolutely! Sprouted moth beans are an excellent plant-based source of protein, dietary fibre, and vitamins, making this Batata Matki Che Kalvan recipe a highly nutritious and balanced meal option.
Batata Matki Che Kalvan Recipe | Sprouted Moth Bean Curry
Ingredients
For the Dry Masala Paste:
- 1 medium onion roasted
- 1 green chilli roasted
- 1 whole garlic bulb peeled
- 1/2 inch ginger chopped
- 2 tablespoons dry coconut lightly roasted
- A small handful of fresh coriander leaves
For the Curry:
- 2 tablespoons cooking oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- A pinch of asafoetida hing
- 8-10 curry leaves
- 1 medium tomato finely chopped
- Salt to taste
- 1/4 teaspoon turmeric powder
- 1 teaspoon cumin-coriander powder
- 1.5 teaspoons Kanda Lasun Masala onion-garlic masala
- 1/2 teaspoon garam masala
- 2 medium potatoes peeled and chopped into small cubes
- 200 grams sprouted moth beans matki
- 1.5 glasses of warm water
Instructions
- Prepare the Masala Paste: In a blender, add your roasted onion, roasted green chilli, garlic, ginger, lightly roasted dry coconut, and fresh coriander. Blend everything together using the pulse method (without adding water) until you get a coarse paste.
- Temper the Spices: Heat the oil in a pan or kadhai over medium heat. Add the mustard seeds and cumin seeds. Once they pop, add the asafoetida and curry leaves for that amazing Batata Matki Che Kalvan aroma.
- Fry the Masala: Add the prepared dry masala paste into the hot oil. Sauté it well for a couple of minutes until the raw smell disappears.
- Cook the Tomatoes: Stir in the finely chopped tomatoes and salt. Cook for a few minutes until the tomatoes become perfectly soft and mushy.
- Add Powdered Spices: Add the turmeric powder, cumin-coriander powder, and Kanda Lasun masala to the base. Mix well and sauté for one more minute. Then, stir in the garam masala.
- Add the Veggies: Toss in the chopped potatoes and the sprouted moth beans (matki). Sauté everything well for 1 to 2 minutes so the vegetables are beautifully coated in the spices.
- Simmer the Curry: Pour about 1.5 glasses of warm water into the pan. You can adjust the water depending on how thick or thin you want your sprouted moth bean curry to be. Give it a good mix.
- Cook Until Done: Cover the pan and let it simmer on low to medium heat until the potatoes and sprouts are completely cooked and tender. Serve hot and enjoy!
