Moth bean is known as Matki or Turkish gram. In Tamil we call it as Siru Payaru. This looks like Mung bean but little smaller and brownish. It sprouts very easily as compared to other grams. This gram is used more in Maharashtra. This can be cooked easily without soaking also.
Sprouting: I soaked it for 6 to 8 hours. Then drained the water, put it in a hot pack container for 5 to 6 hours for sprouting. The sprouted gram can be used in salads, mixed with any vegetable and cooked.
Here I have prepared Sprouted Moth Bean Curry.
Serves: 4 to 6
Cooking time: 30 minutes except sprouting time
- Moth bean – 200 gram (soaked and sprouted)
- Onion – 1 no
- Turmeric powder – ¼ tea spoon
- Red chilli powder – 1 tea spoon
- Coriander powder – 2 tea spoon
- Salt – as per taste
- Garam masala powder – ½ tea spoon
- For seasoning
- Cumin seeds – ½ tea spoon
- Aniseeds – ½ tea spoon
- Red chilli – 2 no
- Bay leaf – 1 no
- Oil – 2 tea spoon
- For grinding
- Onion – 1 no
- Tomato – 2 no
- Garlic – 4 cloves
- Ginger – small piece
- Wash moth bean sprouts; chop one onion and keep it for seasoning.
- Chop and wet grind items given for grinding with less water.
- In a pressure cooker (as moth bean cooks easily you can do it in a pan too) put 2 tea spoon of oil and do the seasoning; add chopped onion, fry until golden in colour.
- Add ground masala, all dry masalas and salt; fry for 3 to 5 minutes or till oil separates.
- Add moth bean, fry for few minutes; add 2 cups of water and some coriander leaves; close and pressure cook for one whistle.
- Open after cooling; mash partially; garnish with coriander leaves.
- Serve hot Sprouted Moth Bean Curry. Suits well for chapatti and rice.
- Moth bean can also be cooked without soaking and sprouting.