One of the favorite Maharashtrian Recipes at my place is the Matki Recipe that I have shared on this post. This one is a flavorful and perfectly spiced recipe of Matki Amti, which is simply a sprouted matki or moth beans curry. Also made with typical regional spices, this recipe is a vegetarian wonder and is a must try too. It makes for a delicious as well as nutritious and filling meal when paired with roti, bhakri, poli or steamed rice.
About Matki Recipe
Matki Amti is a traditional Maharashtrian dish that features sprouted moth or matki beans in a flavorful and spicy lentil-based gravy (amti).
Different regions and households may have their own variations of this Matki Recipe, incorporating local spices or tweaks in the preparation method. Some might also include additional ingredients like tamarind or kokum for a slight tang and jaggery to balance that sourness.
One traditional ingredient that is pretty much a must for the recipe of Matki Amti is the classic Maharashtrian spice blend Goda Masala. So, make sure you have this spice powder mix. There are no substitutions for this masala in this recipe.
The sprouting of matki is a crucial step in this Matki Recipe. I sprout the moth/matki beans at home and the process takes about 2 to 3 days. After they are sprouted, I refrigerate them and use within 2 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.
The traditional tempering (tadka) for Matki Amti involves mustard seeds, cumin seeds and curry leaves. Sometimes even asafoetida (hing) and fenugreek seeds (methi dana) can also be added. This tempering is added at the beginning of the cooking process to infuse the dish with aromatic flavors.
To prepare this Matki Recipe, I follow my friend’s recipe. She has been gracious enough to share so many recipes with me. While I may have made some alterations as per the flavors that are liked by members of my family, the dish is simply fantastic.
One of the days I actually forgot to make the tempering for this Matki Amti. To my surprise, then also, the dish was just as delicious as it is with the tadka. Trust me, even without the basic tempering, the amti tastes very good. So, my take – if you want, then skip the tempering or do it. Both ways the dish tastes good.
If you want, you can garnish this Matki Recipe with some freshly grated coconut and chopped coriander leaves for that burst of earthiness and freshness. Does not take much of a time to get ready. Hence, great for a quick lunch or dinner. Some bean sprouts and the usual Indian ingredients are all that’s required.
Nutritious, light and filling, Matki Amti pairs extremely well with chapatis and steamed rice. Also, an authentic way to serve it is with the Maharashtrian bread called bhakri that rice creates a wholesome and satisfying meal.
Step-by-Step Guide
How to make Matki Recipe
Making masala paste
1. In a blender or grinder jar, take ½ heaped cup 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 a smooth paste.
2. Heat 2 tablespoon oil in a pan. Crackle ½ teaspoon mustard seeds first. Then, add ½ teaspoon cumin seeds and 6 to 7 curry leaves. Sauté till 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 to sauté.
4. Keep stirring and sautéing till the oil starts to leave from the sides of the paste. It takes about 11 minutes on low heat.
The final consistency of the paste is shown in the picture below.
5. Then, add the following ground spices – ¼ to ½ teaspoon turmeric powder, 1 teaspoon red chili powder and 3 to 4 teaspoons homemade goda masala or as required.
6. Stir and mix very well.
Making Matki Recipe
7. Stir and add 200 grams spouted matki/moth beans.
8. Stir and add 2 to 3 cups water. Season with salt according to taste. Cover the pan and, on low to medium heat, simmer the curry till the 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 quantity of water and pressure cook for 1 to 2 whistles.
9. The Matki Recipe is ready to be served. Lastly, add 1 tablespoon chopped coriander leaves and mix with the rest of the amti or you can garnish the amti with coriander leaves.
10. Serve the Matki Amti hot with rotis, bhakri, Poli, paratha or bread. This healthy and delicious curry can also be relished with steamed rice.
Expert Tips
- Ensure that you sprout the matki/moth beans well for improved taste and nutrition.
- If you plan to add tamarind/kokum and jaggery, make sure to balance these flavors well by adjusting the quantities.
- The tempering should be essentially added in the beginning. You can even choose to skip the tempering, if you want.
- The spice level can also be adjusted as per your preferences.
- Cook the sprouted matki until they are tender but not mushy. Overcooking may result in a loss of texture.
More Maharashtrian Recipes To Try!
Dal (Lentils) & Legumes
Dal (Lentils) & Legumes
Dal (Lentils) & Legumes
Dal (Lentils) & Legumes
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Matki Recipe | Matki Amti
This Matki Recipe is a spiced and tasty Maharashtrian curry made with matki sprouts or moth beans.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Prevent your screen from going dark while making the recipe
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.
This Matki Recipe from the archives was first published in July 2014. It has been updated and republished in February 2024.
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