Ingredients: grams Green beans (French Beans) - chopped, cup Moth Dal (Matki) - sprouted, tablespoon Ghee, teaspoon Cumin seeds (Jeera), teaspoon Mustard seeds, sprig Curry leaves, teaspoon Asafoetida (hing), tablespoon Amchur (Dry Mango Powder) - or 2 Kokum (Malabar Tamarind), tablespoon Jaggery - grated, teaspoon Red Chilli powder, teaspoon Maharashtrian Goda Masala, teaspoon Turmeric powder (Haldi), - to taste, cup Fresh coconut - grated, Vegetarian diet
Instructions: To begin making Beans Matki Bhaji Recipe, first pressure cook the sprouted moth beans with 2 cups water for 4 to 45 whistles and turn off the heat. Allow the pressure to release naturally.Remove the moth beans from the pressure cooker and keep aside.In the same pressure cooker, add the green beans , sprinkle salt along with 2 tablespoons of water. Pressure cook for 2 whistles and turn off the heat. Release the pressure immediately to retain the bright green colour of the green beans. Keep this aside.Heat ghee in a pan over medium heat. Add the mustard seeds and cumin seeds, allow it to crackle.Add the asafoetida, curry leaves, turmeric powder, goda masala powder, amchur powder and red chilli powder. Saute for a few seconds.Add the cooked green beans, cooked moth beans, jaggery, salt to taste and if required (kokum at this stage if you are using). Give it a stir.Cover the pan and steam cook all the ingredients over low heat for about 3 minutes and turn off the heat.Stir in the grated coconut at this stage and give it a taste. Adjust the salt and spices accordingly.Once done, transfer the Beans Matki Bhaji into a serving bowl and serve hot.Serve Beans Matki Sabzi along with hot steamed rice and Maharashtrian Kadhi for a weekday lunch or dinner.