Matki Recipe | Matki Amti

Matki recipe with step by step photos. Sharing a flavorful and spiced sprouted matki or moth beans curry. This makes for a healthy and delicious meal when paired with roti, bhakri, poli or steamed rice.

This is a light and nutritious matki sprouts curry that goes very well with chapatis and even steamed rice. Not time consuming and makes for a quick lunch or dinner. All you need are some sprouted moth beans and the usual Indian ingredients.

I sprout the moth beans at home and the process takes about 2 to 3 days. After they are sprouted I keep them in the fridge and use them within two days. Whenever I want to make a sprouts curry like this amti or usal, I make it a point to sprout the beans in advance.

To prepare this matki recipe, I follow my friends’s recipe. She has been gracious enough to share so many recipes with me.

This time when I made this amti, I just forgot an additional step – of crackling the mustard, cumin and curry leaves in the oil. Too many things I was doing at the same time. Its called as multi tasking in modern english and this multi tasking, efficiently made me forget this step.

But trust me even without this basic tempering, the amti tastes very good. Did not make much difference to the final dish. So my take – if you want, then skip the tempering or do it. Both ways the amti tastes good.

This amti recipe requires Goda Masala. So make sure you have goda masala. No substitutions for this masala in this recipe 🙂

How to make Matki Recipe

1. In a blender or grinder jar take ½ heaped cup of roughly chopped onions, 1.25 cups roughly chopped tomatoes, 4 to 5 roughly chopped garlic cloves and ½ inch roughly chopped ginger.

Blend the onions, tomatoes, garlic and ginger to smooth paste.

2. Heat 2 tablespoon oil in a pan. You can use any neutral flavored oil.

Crackle ½ teaspoon mustard seeds first. Then add ½ teaspoon cumin and 6 to 7 curry leaves. Saute till the cumin sizzles or changes color or become fragrant.

Then add the ground onion-tomato-ginger-garlic paste.

3. Stir and continue to saute.

4. Keep on stirring and sauteing till the oil starts to leave from the sides of the paste. The final consistency of the paste is shown in the below photo. Takes about 11 minutes on a low heat.

5. Then add the following ground spices:

• ¼ to ½ teaspoon turmeric powder
• 1 teaspoon red chilli powder
• 3 to 4 teaspoon homemade goda masala or as required

6. Stir and mix very well.

7. Stir and then add the spouted matki/moth beans.

8. Stir and add water. Season with salt according to taste. Cover the pan. On low to medium heat simmer the curry till matki beans are cooked.

If the liquids dry up then add some more water. The consistency of matki amti is neither thin not thick. So you can add water accordingly. You can also make the amti in a pressure cooker. Just add less amount of water and pressure cook for 1 to 2 whistles.

9. The matki amti ready to be served. Lastly, add coriander leaves and mix with the rest of the amti or you can garnish the matki amti with coriander leaves.

10. Serve matki amti hot with rotis, bhakri, Poli, paratha or bread. This healthy and delicious curry can also be served with steamed rice.

If you are looking for more Maharashtrian recipes then do check:

• Amti dal
• Usal recipe
• Varan bhaat
• Katachi amti

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.

Matki Recipe | Matki Amti

By Dassana Amit

This Matki Recipe is a spiced and tasty Maharashtrian curry made with matki sprouts or moth beans.

4.91 from 11 votes

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Cuisine Maharashtrian

Course Main Course

Diet Vegetarian

Difficulty Level Moderate

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Servings 4

Units

Ingredients

• ▢ 200 grams matki (sprouted moth beans) or 4 cups of sprouted moth beans – about 1 to 1.25 cups of matki (moth beans) will yield 3.5 to 4 cups of sprouted beans.
• ▢ 1 medium onion, roughly chopped or ½ heaped cup of roughly chopped onions
• ▢ 1 large tomato or 2 medium tomatoes – about 1.25 cup roughly chopped tomatoes or 100 grams tomatoes
• ▢ 4-5 garlic – roughly chopped
• ▢ ½ inch ginger – roughly chopped
• ▢ ½ teaspoon mustard
• ▢ ½ teaspoon cumin
• ▢ 6-7 curry leaves
• ▢ 1 teaspoon kashmiri chilli powder or ½ teaspoon any other red chili powder
• ▢ ¼ to ½ teaspoon turmeric powder
• ▢ 3 to 4 teaspoon homemade goda masala or as required
• ▢ 1 tablespoon chopped coriander leaves
• ▢ 2 to 3 cups water or add as required
• ▢ 2 tablespoon oil
• ▢ salt as required

Cook ModePrevent your screen from going dark while making the recipe

Instructions

 

preparation

• Rinse the matki sprouts in water first once or twice. Drain and keep aside.
• Then chop the onions, tomatoes, garlic and ginger roughly.
• Blend the onions, tomatoes, garlic and ginger to smooth paste in the grinder or blender. No need to add water while grinding as the juice from the tomatoes is enough.

making matki amti

• Heat 2 tbsp oil in a pan. Crackle the mustard seeds first.
• Add the cumin and curry leaves. Saute till the cumin sizzles or changes color or becomes fragrant.
• Add the ground onion-tomato-ginger-garlic paste.
• Stir and saute till the oil starts to leave from the sides of the paste.
• Then add the turmeric powder, red chilli powder and goda masala.
• Stir and then add the sprouted matki/moth beans.
• Stir and add water. Season with salt. Cover the pan.
• On a low to medium heat simmer the curry till matki beans are cooked.
• If the liquids dry up then add some more water.
• The consistency of matki amti is neither thin not thick. So you can add water accordingly.
• Check the taste and add red chili powder, salt and goda masala if required.
• Lastly, add coriander leaves and mix with the rest of the amti.
• Or you can garnish with coriander leaves.
• Serve matki amti hot with rotis, bhakri, poli, paratha or bread. It can also be served with rice.

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This Matki Recipe post from the blog archives, first published in July 2014 has been republished and updated on December 2022.