Prepare the Fresh Paste: In a mortar and pestle or a small mixer jar, crush together the dry coconut, garlic cloves, 1/2 inch ginger, and fresh coriander leaves to make a coarse paste. Keep this aside.

Heat the Oil: Place a pan or kadhai on the stove and heat 1/2 ladle of oil.

Temper the Spices: Once the oil is properly hot, add the mustard seeds and let them crackle. Next, add the cumin seeds, asafoetida (hing), and curry leaves.

Sauté the Onions: Add the chopped onion to the pan. Fry it nicely until it softens and gets a light golden colour.

Add the Fresh Paste & Tomato: Stir your freshly crushed coconut-garlic-ginger paste into the pan and sauté until the raw smell goes away. Then, add the chopped tomato and cook for 1 minute.

Mix in the Spices: Lower the flame slightly. Add the turmeric powder, cumin-coriander powder, Kanda Lasun Masala, and salt. Mix everything well so the spices roast perfectly.

Add the Sprouts: Add the washed and drained matki (sprouted moth beans) to the pan. Sauté the beans in this fragrant masala base for about 1 minute on medium heat.

Add Warm Water: Pour 2 glasses of warm water into the pan and give it a good stir. (This quantity is enough to serve 6 to 7 people).

Simmer and Cook: Let the Matkiche Kalvan cook on a medium or low flame until the sprouted beans are perfectly tender and cooked through.

Final Touch: If you prefer a slightly thicker gravy, stir in the roasted peanut powder right at the end. Turn off the heat and serve your delicious Matkiche Kalvan recipe hot!