Ingredients: cups Moth Dal (Matki) - spouted, Onion - roughly chopped, Tomatoes - roughly chopped, cloves Garlic, inch Ginger, teaspoon Red Chilli powder, teaspoon Turmeric powder (Haldi), tablespoons Maharashtrian Goda Masala, teaspoon Mustard seeds, teaspoon Cumin seeds (Jeera), sprig Curry leaves, sprig Coriander (Dhania) Leaves - finely chopped for garnish, tablespoon Sunflower Oil, - to taste, High Protein Vegetarian diet
Instructions: To begin making Matki Chi Rassa Bhaji Recipe (Maharashtrian Style Moth Beans Cooked with Goda Masala), wash and soak the moth beans overnight.Next morning, drain the water and keep it aside in a box to let it sprout. The sprouting process takes a day or two. Once the sprouts are ready, rinse it in cool water and keep aside.Now, make a fine paste of the onion, tomatoes, ginger and garlic using a mixer grinder and keep aside.Heat oil in a pan, add the mustard and cumin seeds and let it crackle.Immediately add the curry leaves and let it splutter.Once they splutter, add the onion paste that we prepared earlier and cook until the raw smell goes away.Now add the red chilli powder, turmeric, goda masala and saute till the curry leaves the sides and looks well cooked.Now, add the sprouted moth beans, 2 cups of water, season with salt and let it simmer with the lid closed till the moth beans are cooked well.If the water dries out, add a little more water, adjust the seasoning and simmer for 5 more minutes.The consistency of the curry should be little thin. Garnish with coriander leaves and switch off the heat.Serve the Matki Chi Rassa Bhaji Recipe (Maharashtrian Style Moth Beans Cooked with Goda Masala) along with Rice Flour Bhakri Recipe (Maharashtrian Tandalachi Bhakri), and Maharashtrian Bharleli Vaangi Recipe (Stuffed Roasted Aubergines) for a Maharashtrian inspired brunch.