Welcome to the best guide on how to make a comforting and authentic Maharashtrian Matki Curry! Also known as Matki Che Kalvan or Sprouted Moth Bean Curry, this traditional dish is packed with nutrition, protein, and deep rustic flavours. If you are looking for a healthy and flavourful Matki Curry recipe to spice up your everyday meals, you have come to the right place.
Our step-by-step Maharashtrian Sprouted Moth Bean Curry is incredibly easy to prepare and uses simple everyday staples like onions, tomatoes, and the classic Kanda Lasun Masala for that authentic kick. Not only is this recipe highly beginner-friendly, but it also comes together quickly for those busy weeknights. Whether you want to enjoy a hearty bowl of curry or pair it with flatbreads, this vegan delight will surely win your heart. Let’s dive right into this delicious Matki Curry recipe!
Also Read – Lasun Papad Chutney Recipe | Easy Garlic Papad Chutney
Ingredients List:
- 300 grams Matki (Sprouted Moth Beans), washed and drained
- 2 tablespoons Cooking Oil
- 1 teaspoon Mustard Seeds
- 1 teaspoon Cumin Seeds
- A pinch of Asafoetida (Hing)
- 1 sprig of Curry Leaves
- 1 medium Onion, finely chopped
- 1 small Tomato, finely chopped
- For the crushed paste: 7-8 Garlic cloves, 1/2 inch Ginger, a small piece of Dry Coconut, and a handful of fresh Coriander leaves
- 1/4 teaspoon Turmeric Powder
- 1 teaspoon Cumin-Coriander Powder
- 1.5 teaspoons Kanda Lasun Masala (Onion-Garlic Masala)
- Salt to taste
- 2 tablespoons Roasted Peanut Powder
- 2 glasses of warm water
- Fresh Coriander Leaves (for garnish)
Step-by-step Instructions:
- Step 1: Tempering. Heat oil in a pan on medium heat. Add mustard seeds and let them splutter. Then, add cumin seeds, asafoetida (hing), and curry leaves.
- Step 2: Sauté the Onions. Add the finely chopped onions and sauté them until they turn golden brown.
- Step 3: Add the Paste. Coarsely crush the ginger, garlic, dry coconut, and a little coriander together in a mortar or mixer. Add this freshly crushed paste to the pan and sauté for a minute to remove the raw smell.
- Step 4: Cook the Tomatoes. Toss in the chopped tomato and sauté for another minute until it softens completely.
- Step 5: Add Spices. Turn the heat to low. Add turmeric powder, cumin-coriander powder, and the Kanda Lasun Masala. Mix everything well.
- Step 6: Mix in the Sprouts. Add salt to taste (use slightly less if your masala already contains salt). Add the washed Matki (sprouts) and sauté everything nicely on low heat for about 2 minutes.
- Step 7: Add Peanut Powder. Stir in the roasted peanut powder for a thicker, richer gravy in your Matki Curry recipe.
- Step 8: Simmer. Pour in the warm water. Using warm water helps release the oil beautifully (creates a nice tari).
- Step 9: Cook. Simmer the curry on low heat for 15 to 20 minutes without a lid, until the sprouts are perfectly cooked and tender.
- Step 10: Garnish & Serve. Turn off the heat, garnish with freshly chopped coriander leaves, and your hot Maharashtrian Matki Curry is ready to serve!
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Cooking Tips:
- Use Warm Water: Always use warm water for the gravy. It speeds up the cooking process and helps the flavourful oil float to the top.
- Fresh Spices: Crushing the ginger, garlic, and dry coconut fresh in a mortar gives the curry an authentic, rustic flavour that store-bought paste cannot match.
- Watch the Salt: Authentic Kanda Lasun Masala often contains added salt, so taste your curry before adding extra salt to avoid making it overly salty.
Variations:
- Vegan Version: Good news—this classic recipe is already 100% vegan!
- Spicy Version: If you love extra heat, add a half teaspoon of red chilli powder or an extra spoonful of Kanda Lasun Masala while adding the dry spices.
- Kids-Friendly Version: Skip the spicy Kanda Lasun Masala and use a mild Kashmiri red chilli powder or just a pinch of mild garam masala. Reduce the garlic slightly so it’s gentle on little tummies.
- Dry Version (Matki Usal): If you prefer a dry sabzi to pack in a lunchbox, simply skip the warm water and let the sprouts steam in their own moisture with a lid on.
Serving Suggestions:
This delicious Maharashtrian Matki Curry pairs wonderfully with hot, fluffy chapatis, bhakri (jowar or bajra flatbread), or simple steamed basmati rice. Serve it alongside some sliced onions, a wedge of lemon, and a side of roasted papad for a complete, comforting Indian meal.
Also Read – Quick Maharashtrian Papad Thecha Recipe | Spicy Kharda
FAQs:
Q1: Can I use store-bought sprouts for this Matki Curry recipe?
Ans: Yes, absolutely! While homemade sprouts are excellent, store-bought sprouted moth beans work perfectly and save a lot of prep time.
Q2: What can I use instead of Kanda Lasun Masala?
Ans: If you don’t have Kanda Lasun Masala, you can substitute it with 1 teaspoon of Goda Masala (or Garam Masala) mixed with 1/2 teaspoon of red chilli powder.
Q3: Is Sprouted Moth Bean Curry healthy?
Ans: Yes! Matki sprouts are incredibly rich in protein, fiber, and essential vitamins, making this a highly nutritious and healthy meal option.
Q4: How can I make the gravy thicker?
Ans: The roasted peanut powder in the recipe naturally thickens the gravy. If you want it even thicker, you can add an extra spoonful of peanut powder or mash a few cooked sprouts into the gravy.
Quick And Easy Maharashtrian Matki Curry Recipe (Sprouts)
Ingredients
- 300 grams Matki Sprouted Moth Beans, washed and drained
- 2 tablespoons Cooking Oil
- 1 teaspoon Mustard Seeds
- 1 teaspoon Cumin Seeds
- A pinch of Asafoetida Hing
- 1 sprig of Curry Leaves
- 1 medium Onion finely chopped
- 1 small Tomato finely chopped
- For the crushed paste: 7-8 Garlic cloves 1/2 inch Ginger, a small piece of Dry Coconut, and a handful of fresh Coriander leaves
- 1/4 teaspoon Turmeric Powder
- 1 teaspoon Cumin-Coriander Powder
- 1.5 teaspoons Kanda Lasun Masala Onion-Garlic Masala
- Salt to taste
- 2 tablespoons Roasted Peanut Powder
- 2 glasses of warm water
- Fresh Coriander Leaves for garnish
Instructions
- Step 1: Tempering. Heat oil in a pan on medium heat. Add mustard seeds and let them splutter. Then, add cumin seeds, asafoetida (hing), and curry leaves.
- Step 2: Sauté the Onions. Add the finely chopped onions and sauté them until they turn golden brown.
- Step 3: Add the Paste. Coarsely crush the ginger, garlic, dry coconut, and a little coriander together in a mortar or mixer. Add this freshly crushed paste to the pan and sauté for a minute to remove the raw smell.
- Step 4: Cook the Tomatoes. Toss in the chopped tomato and sauté for another minute until it softens completely.
- Step 5: Add Spices. Turn the heat to low. Add turmeric powder, cumin-coriander powder, and the Kanda Lasun Masala. Mix everything well.
- Step 6: Mix in the Sprouts. Add salt to taste (use slightly less if your masala already contains salt). Add the washed Matki (sprouts) and sauté everything nicely on low heat for about 2 minutes.
- Step 7: Add Peanut Powder. Stir in the roasted peanut powder for a thicker, richer gravy in your Matki Curry recipe.
- Step 8: Simmer. Pour in the warm water. Using warm water helps release the oil beautifully (creates a nice tari).
- Step 9: Cook. Simmer the curry on low heat for 15 to 20 minutes without a lid, until the sprouts are perfectly cooked and tender.
- Step 10: Garnish & Serve. Turn off the heat, garnish with freshly chopped coriander leaves, and your hot Maharashtrian Matki Curry is ready to serve!
