Matki Recipe For Tiffin

New method for making dry sprouted moth bean sabzi (Sukhi Bhaji). First cook the sprouted moth beans and then make the dry sabzi, the taste will be completely new. This recipe is very easy to make and is a perfect recipe for tiffin. Definitely try it, everyone will like this recipe. Matki Recipe For Tiffin.

Ingredients:

• 300 g Sprouted moth beans (matki)
• 1/4 tsp Turmeric Powder
• Salt
• Water
• Oil
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• A Pinch of Asafoetida (hing) powder
• Curry Leaves
• 2 Medium-sized onions chopped
• 1/2 tbsp Ginger-Garlic Paste
• 1 Medium-sized tomato chopped
• 1 tbsp Kanda Lasun Masala (onion-garlic masala)
• Coriander Leaves

Also Read – Spicy Masaledar Brinjal Recipe

Instructions:

1. In a pan, add sprouted moth beans, a pinch of turmeric powder, and salt to taste, then mix well.
2. Add a very small amount of water, mix well, cover the pan, and let it cook on low heat for about 15 minutes. Stir once during cooking. Once slightly softened, remove the moth beans from the pan and set aside.
3. In the same pan (or a different one), heat some oil.
4. Once the oil is hot, add mustard seeds and let them splutter.
5. Then add cumin seeds, asafoetida powder, and curry leaves.
6. Add the chopped onions and saute until they turn light golden brown.
7. Add the crushed ginger and garlic and saute for another minute on medium heat.
8. Add the chopped tomato and cook for 1-2 minutes on medium heat until softened.
9. Add the kanda lasun masala (or your chosen spice mix) and saute for about a minute on low heat.
10. Add the cooked sprouted moth beans to the pan and mix well.
11. Add chopped coriander leaves and mix.
12. Cover the pan and let it simmer on low heat for another 5-7 minutes.
13. The dry sprouted moth beans sabzi (sukhi matki chi bhaji) is ready to serve.

Matki Recipe For Tiffin

Shubham Nimbalkar

New method for making dry sprouted moth bean vegetable (Sukhi Bhaji).

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Course Bhaaji

Cuisine Indian

Servings 4

Ingredients

  

• 300 g Sprouted moth beans (matki)
• 1/4 tsp Turmeric Powder
• Salt
• Water
• Oil
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• A Pinch Asafoetida (hing) powder
• Curry Leaves
• 2 Medium-sized onions chopped
• 1/2 tbsp Ginger-Garlic Paste
• 1 Medium-sized tomato chopped
• 1 tbsp Kanda Lasun Masala (onion-garlic masala)
• Coriander Leaves

Instructions

 

• In a pan, add sprouted moth beans, a pinch of turmeric powder, and salt to taste, then mix well.
• Add a very small amount of water, mix well, cover the pan, and let it cook on low heat for about 15 minutes. Stir once during cooking. Once slightly softened, remove the moth beans from the pan and set aside.
• In the same pan (or a different one), heat some oil.
• Once the oil is hot, add mustard seeds and let them splutter.
• Then add cumin seeds, asafoetida powder, and curry leaves.
• Add the chopped onions and saute until they turn light golden brown.
• Add the crushed ginger and garlic and saute for another minute on medium heat.
• Add the chopped tomato and cook for 1-2 minutes on medium heat until softened.
• Add the kanda lasun masala (or your chosen spice mix) and saute for about a minute on low heat.
• Add the cooked sprouted moth beans to the pan and mix well.
• Add chopped coriander leaves and mix.
• Cover the pan and let it simmer on low heat for another 5-7 minutes.
• The dry sprouted moth beans sabzi (sukhi matki chi bhaji) is ready to serve.

Video

Keyword indian cuisine