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36 Comments

  1. Hi, this sounds amazing and I want to try it.

    The recipe asks for “200 grams sprouted moth beans (matki sprouts) or about 2 to 2.5 cups” — do I measure/weigh the beans after sprouting? If so, approximately what amount of dry moth beans should I start with before sprouting?

    1. Thank you. You can weight the beans after sprouting. That will work perfectly for the recipe.

      You could try using about ½ cup of dried moong beans (100 to 105 grams) and soak these to make the sprouts. The yield will be about 1.5 to 2 cups and may be even more as most dried beans expand to 2 to 3 times more of their original volume after soaking.

      1. Thank you for the advice! This worked perfectly. We’ve never had anything like this before but we really liked it! Thank you for your help.

  2. This turned out wonderful and very different in taste from other daals I make !! I made the goda masala based on your recipe, and just used moth daal (not sprouted). I am putting this into my regular rotation. Thanks.5 stars

  3. Sorry mam but not this beans recipe…the beans which is white in colour n large in size.

  4. Thanks for the reply.On second thoughts I did not want to tamper with the recipe and made it with matki only and as always the result was outstanding.5 stars

  5. I would like to know if moong or mixed sprouts can be used in this recipe instead of matki.will it taste the same?

  6. Excellent post. I was checking continuously this blog and I’m impressed!
    Extremely helpful information specially the last part
    🙂 I care for such info a lot. I was looking for this particular information for a
    long time. Thank you and best of luck.

  7. Hi Dassana today for lunch I have prepared matki amti and it came really very well. Thanks for the recipe and keep blogging. and I love marathi food a lot so plz post more maharashtrian recipes. Thanks

  8. Hi dassana,

    When matki is in process of getting sprouts, it smels very bad, is there anyway to avoid it?

    Regards,
    Sheetal

    1. if done properly, it does not stink. just remove all the water. drain water well. if there is water logged at the bottom, then they will start smelling.

  9. Hi dassana,
    Can u pls tel how to cook vaal ki sabji… do i need to remove the outer covering of vaal as i have heard it is bitter in taste.
    thanks5 stars

  10. Hi, Thanks for the recipe. Actually we, maharashtrians make matki usal or amti which contains coconut to give it body or thickness and i was constantly trying to get the recipe without it. Your recipe is an answer.

    Thanks again

    Dipti Bandekar

  11. Thanks for the recipe. Can u give me the recipe of malvani gravy bhindi and malvani recipe of val usal
    Regrds.

  12. Hi,

    Can you please post the recipe for tomato chat ( tamatar chat) – It is a popular street food in Uttar pradesh.

    Thank You.4 stars

  13. I love matki chi usal and make it almost the same way, except I don’t grind onion tomato but chop it in pieces instead.
    And yes, goda masala has absolutely no substitute. I always make extra usal so that I can have leftovers in the form of misal pav 😀