Matki Ankara Masala Recipe

Matki Ankura Masala
Spiced, Sprouted Moth Beans
Submitted By: Taz


1 Cup Moth Beans (Matki) - picked and rinsed
1 Small Red Onion (Pyaz) - small chopped
2 Roma Tomatoes (Tamatar) - seeded and small chopped
1 Fresh Green Chile (Hara Mirch) - seeded and minced
1 Small Clove Fresh Garlic (Leh-sun) - minced
2 Tbs Ghee (Clarified Butter)
1 Tbs Garam Masala
1 tsp Coriander Seed (Dhania Saabut) - roasted and ground into a fine powder
1 tsp Turmeric Powder (Haldi)
Kosher Salt (Namak) to taste
Handful of Fresh Coriander Leaves (Dhania Patta) - chopped

  1. Place picked and rinsed Moth Beans in a large bowl and add enough water to submerge by about 2 inches - Allow to soak at room temperature for 8 to 10 hours - Rinse with clean water and transfer to a damp tea towel, muslin cloth, or cheese cloth (can set in a colander in sink)
  2. Make sure that the soaked Moth Beans are covered by damp cloth and allow to sit overnight (8-12 hours) keeping cloth damp but not wet - Moth Beans will sprout in this time - Keep damp until ready to cook
  3. Heat ghee in a medium-small pan with a tight fitting lid over medium-low heat
  4. Once ghee is hot, add onion and sauté until light pink in color
  5. Add garam masala, ground coriander, and turmeric - Thoroughly combine
  6. Add tomato, green chile, and garlic - Continue to sauté for 2 minutes
  7. Add sprouted Moth Beans and salt to taste - Gently combine
  8. Bring to a boil - Cover - Allow to Boil for 15 to 20 minutes stirring occasionally (add a little water if necessary to keep from scorching or burning)
  9. Adjust seasoning
  10. Garnish and serve hot along with Basmati rice and/or Naan

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