Response from:
M Parvati, Council Member on
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Source:
This information comes from my own knowledge.
Rekha,
Yes, matki, muth, and moth dal are all the same.
Matki is one among the many pulse grains available in the market. It actually resembles Moong/Green gram dal in shape/texture but is different in taste, size and color - typically light or dark brown depending upon the place where it is grown.
I understand this is a delicacy from Maharastra - I in fact came across this when we were in Nipani in early 80s - it was quite popular there as a side dish with Rotis/Chapathis and sometimes with rice for lunch. It has to be sprouted and combined with peanuts in a proper proportion to prepare the masala. What you need to have:
- Matki/Moth beans - 1 cup
- Peanuts - 1/4 cup
Ingredients of Matki masala
Matki beans & peanuts
Ingredients of Masala :
- Mustard seeds - 1 teaspoon
- Green chillies - 2
- Onions (Big) - 2
- Tomato - 1
- Ginger - 1? piece
- Garlic cloves - 3-4
- Chili powder - 1 teaspoon
- Turmeric powder 1/2 teaspoon
- Garam masala powder 1/2 teaspoon
- Coriander leaves - a handful
- Fresh coconut 1 tablespoon
- Cumin seeds 1/2 teaspoon
- Curry leaves A string
Ingredients of Matki Masala
Ingredients of Masala What you do with what you have:
1. Soak both Matki and peanuts in a bowl of water overnight.
2. Drain water and tie it in a dry cloth and keep it for sprouting for about 8-10 hours. The sprouted grains is as shown in the image below.
2. Cook sprouted mixture in cooker as usual adding around 1/2 cup water till done while also adding a pinch of salt so that it is not over cooked.
3. Grate coconut, chop coriander leaves and onions (fine), cut green chili and set aside. Also prepare ginger garlic paste and keep it aside.
4. Place a wide bowl with 4 teaspoons of cooking oil in it. On heating add mustard. On sputtering add Cumin seeds, green chili, curry leaves, chopped onion and tomatoes. Add a little salt to it so that it doesn’t get burnt. (you can later add more to suit your tastes)
4. Keep stirring and when cooked add chili powder, turmeric powder, garam masala powder, ginger garlic paste and lastly add the cooked mixture of Matki and Peanuts to it from step 2.
Ready to serve Matki Masala with Chapathi
Ready to serve Matki Masala with Chapathi
Decorate it with coriander leaves and grated coconut. Serve hot with chapathi as shown in the image below. One can even enjoy it as a side dish for lunch.
How long it takes: 1 hour (including cooking of the ingredients in cooker)
Matki/Muth beans are very popular in Marathi cooking. It is smaller than moong in size. It actually resembles Moong/Green gram dal in shape/texture but is different in taste, size and color - typically light or dark brown depending upon the place where it is grown.They cook very fast and usually don't need any pre-soaking.
1. Soak both Matki and peanuts in a bowl of water overnight.
2. Drain water and tie it in a dry cloth and keep it for sprouting for about 8-10 hours. The sprouted grains is as shown in the image below.
2. Cook sprouted mixture in cooker as usual adding around 1/2 cup water till done while also adding a pinch of salt so that it is not over cooked.
3. Grate coconut, chop coriander leaves and onions (fine), cut green chili and set aside. Also prepare ginger garlic paste and keep it aside.
4. Place a wide bowl with 4 teaspoons of cooking oil in it. On heating add mustard. On sputtering add Cumin seeds, green chili, curry leaves, chopped onion and tomatoes. Add a little salt to it so that it doesn’t get burnt. (you can later add more to suit your tastes)
4. Keep stirring and when cooked add chili powder, turmeric powder, garam masala powder, ginger garlic paste and lastly add the cooked mixture of Matki and Peanuts to it from step 2.
Decorate it with coriander leaves and grated coconut.
Serve hot with chapathi . One can even enjoy it as a side dish for lunch.
Also known as muth, mot, mat, haricot, papillon or dew bean.
A very small bean ranging from pale beige to reddish brown in colour, with a flavour similar to that of mung beans.
Mainly grown and used in India and only exported when there is sufficient after the home market is supplied.
Thailand, on the other hand, grows them for export to Japan.
Northern Indian cooking simmers these miniature beans with other vegetables, and all over India the split, soaked and fried muth bean appears as part of the spicy snack known as sev.
Response from:
Mrs. Sai Sai, Council Member on
Ammas.com
Source:
This information comes from my own knowledge.
Moth bean is also called Matki or mat bean
Moth bean / Matki is a small, drought-resistant annual trailing herb with small yellow flowers and deeply lobed leaves, grown especially in dry parts of South Asia for its tiny (3-4 mm) edible beans, which range in color from light brown to dark reddish brown.
The sprouted beans taste somewhat sweet. Matki is very famous in Maharastrian cuisine. The beans are soaked overnight to make them sprout. These sprouted beans are used for Salad, Misal or Usal.
You can find Matki in your Indian Grocery or you can buy online from
Response from:
Lakshmi Raj, Registered Member on
Ammas.com
Source:
This information comes from my own knowledge.
Yes, Matki and moth dal are the same. The best way to consume is to sprout it and then relish. Soak it in water for 7 to 8 hours. Then tie it in a muslin cloth and leave it overnight and see that the cloth is damp. You can see small sprouts coming out. These sprouts are so nutritious. If you leave it for a day or two, u can see sprouts growing and you can make usal and enjoy. Avoid cooking the sprouts as they may break and the characteristic of it disappears.
Chop onion, tomatoes, coriander leaves, salt,chaat masala. Add all this to the sprout and sprinkle salt and lemon juice. This is an excellent meal by itself if you avoid the sev topping.
Response from:
Agent Raina, Registered Member on
Ammas.com
Source:
This information comes from my own knowledge.
Yes people use matki and moth dal interchangeably..It actually resembles with whole(sabut)Moong/Green gram dal in shape/texture but is different in taste, size and color. It is brown in color. some people use moth dal for whole(sabut) masoor dal which is muddy brown in colour. check out this website for visuals Black one is whole Udarth, Green one is whole Mung, Brown one is Matki/Moth http://outofthegarden.files.wordpre… And also check out this for Whole Masoor which is often mistakenly use as Moth dal.. http://farm3.static.flickr.com/2200…
Response from:
Bond 007 James, Council Member on
Ammas.com
Source:
This information comes from my own knowledge.
hi rekha,
matki,muth and moth dal are same pulse. this dal is called as Matki in marathi and moth in gujarathi. this is called also as haricot, papillon or dew bean in different places..
this is mainly cultivated and used in many north indian dishes.this is a A very small bean ranging from pale beige to reddish brown in colour, with a flavour similar to that of mung beans. this bean is having good nutritional values and you can see good number of recipes with moth dal on the net.
those three are same .moth beans /Matki/Muth are same .
These small brown beans have a yellow interior. Moth have a strong, earthy aroma and a rich nutty flavor. Moth dal cook in little over an hour and don't need to be soaked. It is usually cooked with spices and grated coconut, or boiled and pureed in thick curries and soups.
Response from:
fhjgf nmvmg, Registered Member on
Ammas.com
Source:
This information comes from my own knowledge.
Moth: moth bean, muth http://www.ishopindian.com/shop/cat… These small brown beans have a yellow interior. Moth have a strong, earthy aroma and a rich nutty flavor. Moth dal cook in little over an hour and don't need to be soaked. It is usually cooked with spices and grated coconut, or boiled and pureed in thick curries and soups.
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