one of favorite Maharashtrian Recipes Here is the Matki recipe that I have shared in this post. Here is a delicious and perfectly seasoned Matki Amti recipe which is simply a sprouted matki or moth bean curry. This recipe, also made with typical local spices, is a vegetarian wonder and a must-try. It makes a delicious and nutritious meal when paired with roti, bhakri, poli or steamed rice.
About Matki Recipes
Matki Amti is a traditional Maharashtrian dish featuring sprouted moth or matki beans in a delicious and spicy lentil gravy (amti).
Different regions and families may have their own variations of Matki recipes, adding local spices or making adjustments in the preparation method. Some may also contain additional ingredients such as tamarind or cocoum to create a slight flavor and jaggery to balance the sourness.
One traditional ingredient that is almost essential in the Matki Amti recipe is the classic Maharashtrian spice blend Goda Masala. So, make sure you have this spice powder mixture. There is no substitute for masala in this recipe.
Sprouting of Matki is a crucial step in Matki recipe. I hair moth/maqui beans at home and the process takes about 2 to 3 days. After sprouting, I refrigerate them and use them within two days.Whenever I want to make bean sprouts curry amti or usalI make a point of germinating the beans ahead of time.
The traditional tempering (tadka) of Matki Amti includes mustard seeds, cumin seeds and curry leaves. Sometimes asafoetida (hing) and fenugreek seeds (methi dana) are even added. This tempering is added at the beginning of the cooking process to infuse the dish with aromatic flavour.
More information about this recipe
To prepare this Matki recipe, I followed my friend’s recipe. She generously shared many recipes with me. While I may have made a few changes based on my family's favorite flavors, this dish was simply amazing.
I actually forgot to temper this Matki Amti one day. To my surprise, this dish tasted just as delicious with tadpoles. Trust me, amti tastes really good even without basic tempering. So, my take is – if you want, skip tempering or just do it. This dish tastes great both ways.
If you wish, you can garnish this Matki recipe with some freshly grated coconut and chopped coriander leaves to bring out the earthy flavor and freshness. It doesn’t take much time to prepare. So perfect for a quick lunch or dinner. Just some sprouts and common Indian ingredients.
Matki Amti is nutritious, light and delicious, perfect with chapatis and rice. Also, an authentic way to eat it is with rice, a Maharashtrian bread called bhakri, which makes for a healthy and satisfying meal.
Step-by-step guide
How to Make Matki Recipe
Make masala sauce
1. In a blender or grinder jar, combine ½ cup roughly chopped onion, 1.25 cups roughly chopped tomatoes, 4 to 5 roughly chopped garlic cloves, and ½ inch roughly chopped ginger.
Stir onions, tomatoes, garlic and ginger into a smooth paste.
2. Heat 2 tablespoons of oil in a pan. Start by cracking ½ teaspoon of mustard seeds. Then, add ½ teaspoon of cumin seeds and 6 to 7 curry leaves. Sauté until the cumin sizzles or changes color and becomes fragrant.
You can use any neutral flavored oil.
Next, add the prepared onion tomato ginger garlic paste.
3. Stir and continue frying.
4. Continue stirring and frying until the oil starts to run out of the sides of the paste. It takes about 11 minutes on low heat.
The final consistency of the slurry is shown below.
5. Then, add the following spice powders – 1/4 to 1/2 teaspoon turmeric powder, 1 teaspoon red chilli powder and 3 to 4 teaspoons of homemade goda masala or as required.
6. Stir evenly.
Make Matki Recipe
7. Stir and add 200 g water sprayed matki/moth beans.
8. Stir and add 2 to 3 cups of water. Season with salt to taste. Cover the pot and cook the curry over medium-low heat until the machi beans are cooked.
If the liquid dries out, add some more water. The consistency of Matki Amti is neither thin nor thick. Therefore, you can add water appropriately. You can also use a pressure cooker to make amti. Just add a small amount of water and pressure cook for 1 to 2 whistles.
9. The Matki recipe is ready to serve. Finally, add 1 tablespoon of chopped coriander leaves and mix with the rest of the amti or you can also garnish the amti with coriander leaves.
10. Combine Matki Amti with rotis, bhakri, Polly, paratha or bread. This healthy and delicious curry can also be enjoyed with rice.
Expert Tips
- Make sure machi/moth beans are well sprouted to improve flavor and nutrition.
- If you plan to add tamarind/pralines and jaggery, make sure you balance these flavors well by adjusting the quantities.
- Tempering should basically be added at the beginning. You can even choose to skip tempering if desired.
- The spice level can also be adjusted to your preference.
- Cook the sprouted maki until tender but not mushy. Overcooking may result in loss of texture.
More Maharashtrian recipes to try!
Dal (lentils) and beans
Dal (lentils) and beans
Varan Bhat Recipe | Varan Bhat Recipe | How to Make Varan Bhat
Dal (lentils) and beans
Dal (lentils) and beans
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Makki Recipes | Makki Amti
This Matki recipe is a spiced and delicious Maharashtrian curry made from matki sprouts or moth beans.
Preparation time 15 minute
cooking time 40 minute
total time 55 minute
Prevent screen from dimming while making recipes
Prepare
First rinse the maqui sprouts with water once or twice. Drain and set aside.
Then roughly chop the onions, tomatoes, garlic and ginger.
Blend the onions, tomatoes, garlic and ginger in a grinder or blender to a smooth paste. There is no need to add water when grinding as the juice from the tomatoes is enough.
Making machiamti
Heat 2 tablespoons oil in a pan. First crack the mustard seeds.
Add cumin and curry leaves. Sauté until the cumin sizzles or changes color or aroma.
Add grated onion, tomatoes, ginger, garlic paste.
Stir and sauté until oil starts running out of the sides of the paste.
Then add turmeric powder, red chilli powder and goda masala.
Stir and then add the sprouted maki/moth beans.
Stir and add water. Add salt to taste. Cover the pot.
Cook the curry over low to medium heat until the machi beans are cooked.
If the liquid dries out, add some more water.
The consistency of matki amti is neither thin nor thick. So you can add water appropriately.
Check the taste and add red chilli powder, salt and goda masala if required.
Finally, 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 eaten with rice.
This Matki recipe from the archives was first published in July 2014. Updated and republished in February 2024.
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