Heat oil in a pan (kadhai).

Add mustard seeds and let them splutter.

Add cumin seeds.

Add curry leaves.

Add finely chopped onion and saute until lightly browned.

Add asafoetida powder and mix well.

Add a paste of dried coconut, ginger, garlic, coriander, and green chilli (all pounded together). Saute well on medium heat.

Add turmeric powder and mix well.

Add chopped tomato and saute for 2 minutes until softened.

Reduce the flame to low.

Add salt to taste and mix well.

Add garam masala powder and Kolhapuri masala. Saute for a minute on low heat.

Add coriander powder and mix well.

Add sprouted moth beans (matki) and saute for 2 minutes on low heat, ensuring it's well coated with the masala.

Roughly break the boiled and cooled potatoes into pieces with your hands and add them to the pan. Don't chop them. Saute for 2 minutes on low heat.

Add roasted peanut powder (optional) and saute for another minute.

Add warm water (initially one glass, then another). Using warm water helps the curry to start boiling quickly.

Mix well.

Cover and simmer on low heat for 15-20 minutes, or until the matki is cooked. The potatoes are already cooked, and the matki will be partially cooked during the sauteing process.

The curry is ready when the matki is cooked. You can adjust the consistency by adding more water if you prefer a thinner curry.

This curry can be eaten like Misal, or with bhakri, chapati, or rice.