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Sprouted Matki Sabzi

Sprouted Matki Recipe

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Sprouted matki (moth beans) has increased nutritional value. Easy, sprouted matki recipe as an accompaniment for chapati or as a healthy snack/breakfast.
Course Main Dish, Salads, Starters
Servings 2 people


  • 1 and half cup sprouted matki / math moth beans
  • 1 tsp cumin seeds jeera
  • 1 tsp cumin seeds powder jeera powder
  • 1 tsp dhania powder powdered coriander seeds
  • 1 tsp red chili powder add more to make matki spicy
  • 1/4th tsp asafoetida hing
  • 2 tbsp chopped coriander
  • 1 tbsp oil


  • Heat a kadai (pan), add oil, and then add cumin seeds when the oil heats up.
  • When cumin seeds splutter, add haldi and hing.
  • Add sprouted matki and salt, and sauté for half a minute.
  • Add dhania and jeera powder, red chili powder, sauté for a minute or two, and then cover the pan.
  • Cook on low flame for 12-15 minutes till the matki gets cooked properly and tender enough to chew. (*See note below.)
  • Add chopped coriander and mix properly.
  • Sauté for a minute and then turn off heat. (This matki can be had with chapati or even just by itself as a healthy snack/breakfast.)



  • To sprout matki, soak it in water for 6-7 hours. (Soak it a bit longer in winter.) Drain off water and keep it covered for at least 8-10 hours. Some people wrap the matki in wet cloth to aid sprouting. I keep it covered in a steel vessel. I just mix up the matki by gently tossing the vessel a couple of times while I've kept it for sprouting.
  • *If you're making this matki for kids or old people, who may require more effort to chew, make sure you cook it till it is sufficiently tender. You can add some water (as little as possible, 1 tbsp should suffice) while it's cooking.