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Photo of Matki Cha Bhaat with Veggies by Sonal Sardesai at BetterButter
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Matki Cha Bhaat with Veggies

Apr-06-2016
Sonal Sardesai
720 minutes
Prep Time
25 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Matki Cha Bhaat with Veggies RECIPE

Matki Bhaat is a common spiced rice made using Matki or sprouted Moth (Moong) Beans in Maharashtra and Gujarat . Very nutritious,flavourful and a complete meal in itself. My grandmother used to make this and I always think of her when I make it too

Recipe Tags

  • Veg
  • Medium
  • Everyday
  • Maharashtra
  • Main Dish
  • Healthy

Ingredients Serving: 4

  1. Matki/ Moth beans- sprouted, a katori full
  2. Onion- 1 medium sized (finely chopped)
  3. Ginger- 1 inch piece
  4. garlic flakes- 4-5
  5. Green Chillies-2
  6. Green Bell Pepper- 1 (finely chopped)
  7. Brinjal-1 small (finely chopped)
  8. Curry Leaves- a few leaves
  9. Fresh coriander Leaves/ coriander Seeds-2 tbspns/2 tspns
  10. Freshly grated or Dessicated Coconut - 2 -3 tbspns
  11. Cloves-3-4
  12. Cinnamon-1 small stick
  13. Peppercorns-1 tspn
  14. Sabut Zeera-1 tspn
  15. Mustard Seeds-1 tspn
  16. tamarind- a small lime-sized ball, I used 2 tspns of readymade tamarind extract
  17. Hing-a pinch
  18. turmeric Powder-1 tablespoon
  19. Basmati Rice- 1 cup, Washed and soaked in 3 cups of water
  20. Ghee- 1 tablespoon
  21. Salt- to taste

Instructions

  1. To sprout the matki beans- Wash and soak the moth in water for a couple of hours. Now drain the water and keep covered after wrapping them in a damp cloth, covered,in a warm place for 6 hours. You should have shoots sprouting by the end.
  2. Grind ginger,garlic, cloves, cinnamon, peppercorns, coriander leaves/seeds,zeera, the coconut ,tamarind, half the turmeric,a little water into a smooth mixture.
  3. Heat ghee in a pressure cooker. Give a tadka of mustard seeds, curry leaves, hing and slit green chillies. As this starts to splutter, add half of the other half of the turmeric powder and mix in quickly.
  4. Now add the onions and saute till translucent. Add the ground masala paste, stir briskly on low medim heat and fry for about 2 minutes till brown.
  5. Add the chopped veggies and mix in. Now add the sprouted moth and cook for a minute
  6. Add the rice and water it was soaked in. Add salt. Put the lid on the cooker. After the first big whistle, cook on low heat for 5-7 minutes. Take off the lid after the pressure is released on its own.
  7. Serve the rice with dahi, raita, papad, chutney on the side .

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