Welcome to the best guide for making the authentic Maharashtrian Matki Che Kalvan Recipe! If you love the rich, spicy taste of street food, this sprouted moth bean curry is exactly what you need. It delivers a perfect Misal-like flavour right in your kitchen. Matki (moth beans) is highly nutritious and packed with protein. When combined with a special green coconut paste and traditional Kanda Lasun masala, it creates a magical taste.
Whether you are cooking for a family lunch or a quick dinner, this recipe takes less than 30 minutes to prepare. In this post, we will walk you through the easiest step-by-step instructions to master the Maharashtrian Matki Che Kalvan Recipe. Grab your ingredients, follow our 10 simple steps, and let’s make a delicious curry that everyone will enjoy!
Also Read: Easy Matki Dal Sukhi Bhaji Recipe (Tiffin Special)
Ingredients List
Main Ingredients:
- Sprouted Matki (Moth beans) – 2 cups
- Cooking oil – 2 tbsp
- Mustard seeds – 1 tsp
- Cumin seeds – 1 tsp
- Hing (Asafoetida) powder – 1 pinch
- Curry leaves – 8 to 10 leaves
- Onion (finely chopped) – 1 medium
- Tomato (chopped) – 1 medium
- Turmeric powder – 1 tsp
- Garam masala – 1 tsp
- Kanda Lasun masala – 1.5 tsp
- Cumin-coriander powder – 1 tsp
- Roasted peanut powder – 2 tbsp
- Salt – 1 tsp (or to taste)
- Warm water – 1.5 glasses
For the Green Paste (Vatan):
- Fresh coriander leaves – 1 handful
- Dry coconut – 2 tbsp
- Garlic – 1 bulb
- Ginger – 0.5 inch
- Green chilli – 1
Step-by-Step Instructions
- Prepare the Green Paste: In a mixer jar, add 1 handful of fresh coriander, 2 tbsp dry coconut, 1 garlic bulb, 0.5 inch ginger, and 1 green chilli. Blend it into a fine paste.
- Heat the Oil: Place a pan on the stove and heat 2 tbsp of oil on a medium flame.
- Temper the Spices: Add 1 tsp mustard seeds and 1 tsp cumin seeds. Let them crackle. Add 1 pinch of hing and 8 to 10 curry leaves.
- Sauté the Onion: Add 1 chopped onion and fry until it turns light brown.
- Cook the Paste: Lower the gas flame and add the prepared green paste. Fry it well so the raw smell goes away.
- Add Dry Masalas: Mix in 1 tsp turmeric powder, 1 tsp garam masala, 1.5 tsp Kanda Lasun masala, 1 tsp cumin-coriander powder, and 1 tsp salt. Mix everything perfectly.
- Cook the Tomato: Add 1 chopped tomato. Sauté for 1 to 2 minutes until the oil separates from the masala.
- Roast the Matki: Add 2 cups of sprouted Matki. Mix well and roast it in the masala for 2 to 3 minutes. This step is the secret to a great Maharashtrian Matki Che Kalvan Recipe.
- Add Peanut Powder & Water: Stir in 2 tbsp of roasted peanut powder. Pour 1.5 glasses of warm water into the pan. Warm water helps the curry boil faster and keeps the flavour rich.
- Simmer and Serve: Cover the pan with a lid. Cook on low to medium heat for 10 to 12 minutes until the Matki becomes soft. Your delicious curry is ready!
Also Read: Delicious Matki Batata Curry
Cooking Tips
- Always use warm water instead of cold water to maintain the temperature and bring out a beautiful layer of oil (Tarri) on top.
- Roasting the sprouted Matki in the oil and masala for 2 to 3 minutes is strictly required to get that authentic Misal-like taste.
- Wash the fresh coriander properly and drain the water before grinding to make a thick, flavorful paste.
Variations
- Kids-Friendly Version: Skip the green chilli and reduce the Kanda Lasun masala to 0.5 tsp so the curry is not too spicy for children.
- Vegan Version: This recipe is naturally 100% vegan! Just ensure your store-bought masalas do not contain any hidden dairy elements.
- Extra Spicy Misal Version: Add 1 extra tsp of red chilli powder and serve the curry with a handful of crispy Farsan (mixed namkeen) on top.
Serving Suggestions
- Serve hot with soft Chapati, Phulka, or Bajra Bhakri.
- Pair it with steamed plain rice and sliced raw onions for a comforting, complete meal.
- Squeeze a little bit of fresh lemon juice on top for a tangy kick before eating.
Also Read: Matki Misal Recipe: Make Spicy Maharashtrian ‘Tarri’ Misal
FAQs
Q1. How do I get perfect sprouts for Matki?
A: Soak the Matki in water overnight. The next morning, wash it and tie it tightly in a clean cotton cloth. Leave it for 24 hours to get long, healthy sprouts.
Q2. Can I use cold water instead of warm water?
A: You can, but warm water is highly recommended. It speeds up the boiling process and gives the curry a better colour and texture.
Q3. What can I use if I do not have Kanda Lasun masala?
A: If you lack Kanda Lasun masala, you can easily substitute it with 1 tsp of standard red chilli powder mixed with 0.5 tsp of Goda masala.
Q4. Is this Maharashtrian Matki Che Kalvan Recipe healthy?
A: Yes! Sprouted moth beans are packed with protein, dietary fibre, and vitamins, making this a highly nutritious dish.
Maharashtrian Matki Che Kalvan Recipe
Ingredients
Main Ingredients:
- Sprouted Matki Moth beans – 2 cups
- Cooking oil – 2 tbsp
- Mustard seeds – 1 tsp
- Cumin seeds – 1 tsp
- Hing Asafoetida powder – 1 pinch
- Curry leaves – 8 to 10 leaves
- Onion finely chopped – 1 medium
- Tomato chopped – 1 medium
- Turmeric powder – 1 tsp
- Garam masala – 1 tsp
- Kanda Lasun masala – 1.5 tsp
- Cumin-coriander powder – 1 tsp
- Roasted peanut powder – 2 tbsp
- Salt – 1 tsp or to taste
- Warm water – 1.5 glasses
For the Green Paste (Vatan):
- Fresh coriander leaves – 1 handful
- Dry coconut – 2 tbsp
- Garlic – 1 bulb
- Ginger – 0.5 inch
- Green chilli – 1
Instructions
- Prepare the Green Paste: In a mixer jar, add 1 handful of fresh coriander, 2 tbsp dry coconut, 1 garlic bulb, 0.5 inch ginger, and 1 green chilli. Blend it into a fine paste.
- Heat the Oil: Place a pan on the stove and heat 2 tbsp of oil on a medium flame.
- Temper the Spices: Add 1 tsp mustard seeds and 1 tsp cumin seeds. Let them crackle. Add 1 pinch of hing and 8 to 10 curry leaves.
- Sauté the Onion: Add 1 chopped onion and fry until it turns light brown.
- Cook the Paste: Lower the gas flame and add the prepared green paste. Fry it well so the raw smell goes away.
- Add Dry Masalas: Mix in 1 tsp turmeric powder, 1 tsp garam masala, 1.5 tsp Kanda Lasun masala, 1 tsp cumin-coriander powder, and 1 tsp salt. Mix everything perfectly.
- Cook the Tomato: Add 1 chopped tomato. Sauté for 1 to 2 minutes until the oil separates from the masala.
- Roast the Matki: Add 2 cups of sprouted Matki. Mix well and roast it in the masala for 2 to 3 minutes. This step is the secret to a great Maharashtrian Matki Che Kalvan Recipe.
- Add Peanut Powder & Water: Stir in 2 tbsp of roasted peanut powder. Pour 1.5 glasses of warm water into the pan. Warm water helps the curry boil faster and keeps the flavour rich.
- Simmer and Serve: Cover the pan with a lid. Cook on low to medium heat for 10 to 12 minutes until the Matki becomes soft. Your delicious curry is ready!
