Sattvic Matki Curry or Whole Moth Beans Curry (also known as Turkish Gram Curry) is an omnipresent vegan entree for many festive or religious events in my house. I have explained Sattvic diet and its importance under the Sattvic Thali segment. You can enjoy this recipe with roti, parathas, puri, sandwich bread or plain rice. You can also enjoy this dish as Sattvic Misal. Just sprinkle some Indian Sev and add a squeeze of lime juice.
Matki (moth beans) promote stronger bones due to the presence of calcium and phosphorous. The presence of zinc in Moth beans strengthens immune system which helps to prevent various sorts of health problems. They are also a great source of proteins for vegetarians and vegans who rely on plant based proteins. You can cook this beans as in this recipe. Or you can sprout it and consume it with some fresh squeezed lime and a pinch of salt and pepper.
About Sattvic Matki
Sattvic Matki curry is an ideal curry for vegans. Prepared without using onion and garlic, one would assume that this would pale in taste compared to the recipe made with onions and garlic. However, I can assure you that the Sattvic recipe tastes as good (if not better) than the non-sattvic version. And though I used a wok to cook the dish, you can use an InstantPot or a pressure cooker as well.
Ideally, I like to provide this dish some resting time that allows the moth beans or matki to absorb the spices. This enhances the flavor of the dish.
So enjoy this recipe and let me know if this was your tummy to heart moment.
½ cup or 115g matki / moth bean
2 tbsp oil
½ tsp ginger paste
1 tsp sugar
65g or 1 heaped chopped tomato or
1 small tomato chopped
¼ cup grated coconut
1 tsp coriander powder
½ tsp salt
1 tsp cumin powder
¼ tsp mustard seeds
¼ tsp turmeric powder
½ tsp green chilli paste
6 kadi patta / curry leaves
1 cup water
2 tbsp chopped coriander leaves
½ tsp red chilli powder
3 pinch or 1/8 tsp hing / Asafetida
- Soak moth bean / matki in water for minimum 5 hours or maximum overnight. After soaking pressure cook moth bean / matki.
Note : if using traditional pressure cooker cook upto 3 whistle on medium flame. If using instant pot cook at rice setting.
- After cooking strain the matki / moth bean and keep it aside for further use.
- In a pan pour oil and heat it.
- Once the oil is hot add mustard seeds and let it crackle.
Note: crackling of mustard seeds is necessary to indicate that it is no longer raw. Then turn the flame to medium setting.
- Next add hing / Asafoetida and stir.
- Later add curry leaves and let it crackle as well. Next add turmeric powder, coriander powder, cumin powder, ginger paste, green chilli paste, red chilli powder and stir properly.
- Then add grated coconut and blend it in all masala.
- Sauté the whole mix for a minute or so.
- Next add chopped tomato and sauté till tomato becomes soggy.
- Later add pressure cooked matki / moth bean, salt, sugar, chopped coriander and water. Mix and cover with lid. Cook for 3-4 minutes on medium flame.
- 3-4 minutes later uncover and turn off the heat. Your sattvic matki is ready.
- Serve with puris, rotis or parathas.