Maharashtrian Matki Che Kalvan Recipe
Learn how to make the perfect Maharashtrian Matki Che Kalvan recipe at home. This sprouted moth bean curry brings authentic Misal flavour in just 30 minutes!
Ingredients
Main Ingredients:
- Sprouted Matki Moth beans - 2 cups
- Cooking oil - 2 tbsp
- Mustard seeds - 1 tsp
- Cumin seeds - 1 tsp
- Hing Asafoetida powder - 1 pinch
- Curry leaves - 8 to 10 leaves
- Onion finely chopped - 1 medium
- Tomato chopped - 1 medium
- Turmeric powder - 1 tsp
- Garam masala - 1 tsp
- Kanda Lasun masala - 1.5 tsp
- Cumin-coriander powder - 1 tsp
- Roasted peanut powder - 2 tbsp
- Salt - 1 tsp or to taste
- Warm water - 1.5 glasses
For the Green Paste (Vatan):
- Fresh coriander leaves - 1 handful
- Dry coconut - 2 tbsp
- Garlic - 1 bulb
- Ginger - 0.5 inch
- Green chilli - 1
Instructions
- Prepare the Green Paste: In a mixer jar, add 1 handful of fresh coriander, 2 tbsp dry coconut, 1 garlic bulb, 0.5 inch ginger, and 1 green chilli. Blend it into a fine paste.
- Heat the Oil: Place a pan on the stove and heat 2 tbsp of oil on a medium flame.
- Temper the Spices: Add 1 tsp mustard seeds and 1 tsp cumin seeds. Let them crackle. Add 1 pinch of hing and 8 to 10 curry leaves.
- Sauté the Onion: Add 1 chopped onion and fry until it turns light brown.
- Cook the Paste: Lower the gas flame and add the prepared green paste. Fry it well so the raw smell goes away.
- Add Dry Masalas: Mix in 1 tsp turmeric powder, 1 tsp garam masala, 1.5 tsp Kanda Lasun masala, 1 tsp cumin-coriander powder, and 1 tsp salt. Mix everything perfectly.
- Cook the Tomato: Add 1 chopped tomato. Sauté for 1 to 2 minutes until the oil separates from the masala.
- Roast the Matki: Add 2 cups of sprouted Matki. Mix well and roast it in the masala for 2 to 3 minutes. This step is the secret to a great Maharashtrian Matki Che Kalvan Recipe.
- Add Peanut Powder & Water: Stir in 2 tbsp of roasted peanut powder. Pour 1.5 glasses of warm water into the pan. Warm water helps the curry boil faster and keeps the flavour rich.
- Simmer and Serve: Cover the pan with a lid. Cook on low to medium heat for 10 to 12 minutes until the Matki becomes soft. Your delicious curry is ready!