Sprouted Moth Masala Recipe| How To make Matki Chat

Sprouted Moth Masala- Moth beans or Matki is a very healthy bean.It a small and oblong in shape, looks very similar to moong beans,but is brown in colour.It is a  great source of protein, fiber ,Iron,calcium etc.

Whole Moth beans can be used to make curries,stir fries or can be used to add in salads and pilafs.So I always make bean sprouts to use in various dishes.I have already posted -healthy Moong Sprout Salad , Kabuli Chana Chat, and the popular Masala Kala Chana .Today I am sharing another sprout chat made with matki beans which can be served as a chat,breakfast or as a healthy side dish.

Do Try These delicious recipes-

• Maharashtrian Misal Pav
• Punjabi Kala Chana Curry
• Achari Gobhi
• Bharwa Baigan
• Dabeli Recipe

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Print Recipe

5 from 1 vote

Sprouted moth masala

Matki chaat/ Moth Masala-Healthy and delicious sprouted Moth bean and chana stir fry

Prep Time5 minutes mins

Cook Time10 minutes mins

Total Time15 minutes mins

Course: Appetizer, Breakfast, Chaat, Side Dish, Tiffin recipes

Cuisine: Uttar Pradesh Cuisine

Keyword: high protein diet, kidney friendly recipe, matki, moth

Servings: 4

Author: Anjana Chaturvedi

Ingredients

• 3/4 cup Moth Beans/ Matki
• 1.5 tbsp Black Chick Peas/ Kala Chana
• 3/4 cup Tomato Chopped
• 1 tsp Ginger/ Adrak Chopped
• 1 tsp Coriander powder/ Dhaniya Powder
• 1 tsp Chili Powder/ Laal Mirch
• 3/4 tsp Turmeric/ Haldi
• 1/4 tsp Black Salt/ Kala Namak
• to Taste Salt
• 1.5 tsp Lemon Juice
• 3 tbsp Fresh Coriander

Tempering/ Tadka

• 2 tbsp Cooking Oil
• 1 tsp Cumin/ Jeera
• 1/4 tsp Asafoetida/ hing
• 1 tsp Green Chili Chopped

Instructions

• Wash moth /matki and kala chana together and soak in enough water overnight or for minimum 8 hours.
  
• Drain and wash with water,drain all the water and keep in a colander ,cover and let them sprout for 2 days.
• Then wash them well with water to avoid any odour.
• Heat oil in the pressure cooker and add cumin seeds.
• When cumin start crackling add asafoetida,chopped green chili, ginger and curry leaves.
• Then add the chopped tomato and salt and cover with a lid and cook on low heat.
• When tomato become soft then add all the spices and stir.
• Now add the sprouts and stir to mix well
• Now add 3/4 cup water and mix.
• Close the cooker and pressure cook for 3 whistles on medium heat.
• When the pressure cool down completely then open the cooker and add lemon juice and fresh coriander.
• Mix well and serve hot or cold.

Notes

Serving suggestions- Serve as a snack or as a side dish with steamed rice or any bread of your choice.