Matkichi Usal | Maharashtrian Style Sprouts Bhaji | महाराष्ट्रियन मूंग मटकी की सब्जी | Sanjyot Keer

By Your Food Lab · 30 min

Ingredients

Instructions

1. Heat the oil in a kadhai over high heat until hot.
2. Add the mustard seeds, cumin seeds, curry leaves and onion; cook on high until the onion is soft and translucent.
3. Add the garlic, ginger and green chilli and cook for 1-2 minutes.
4. Add the asafoetida, turmeric, tomato and a pinch of salt; cook for 2-3 minutes.
5. Lower the heat, add the kanda lahsun masala, Kashmiri red chilli powder and coriander powder, then add the hot water (100-150 ml) and cook the spices on high for a minute.
6. Add the sprouted matki and moong with salt, stir and cook on high for 1-2 minutes.
7. Add some hot water, cover and cook on low for about 12-15 minutes until the matki and moong are cooked; if it gets too dry, add a splash of hot water and keep cooking.
8. Remove the lid, taste and adjust the salt if needed, then stir in the lemon juice and fresh coriander.

Summarized from Your Food Lab's video. Watch it for the details.

More recipes with

GarlicOnionGingerTomatoLemon