Batata Matki Che Kalvan Recipe | Sprouted Moth Bean Curry
Learn how to make authentic Batata Matki Che Kalvan. This spicy potato and sprouted moth bean curry is an easy, healthy Maharashtrian recipe for dinner!
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!