INGREDIENTS
- 1 cup Matki (moth beans), soaked and sprouted
- Oil
- Turmeric powder
- Cumin seeds (Jeera)
- 1 onion, roasted and charred over an open flame
- Ginger-garlic paste
- Red chilli powder
- Salt to taste
- Shilpa’s Masala Mill Special Garam Masala
- Kala Masala (Shilpa’s Masala Mill Special Goda Masala)
- 2–3 tbsp dry coconut
- Curry leaves
- 1 tbsp roasted chana powder
INSTRUCTIONS
- Heat oil in a kadhai.
- Add cumin seeds and turmeric.
- Add the sprouted matki along with water.
- Cook until the matki is about 60% done.
- Heat a little oil.
- Roast the onion and dry coconut until nicely browned.
- Switch off the flame.
- Add the red chilli powder and ginger-garlic paste.
- Allow the mixture to cool.
- Grind it with curry leaves into a smooth paste.
- Heat oil in a kadhai.
- Add the prepared masala paste.
- Add Kala Masala.
- Add Garam Masala and salt.
- Add a little hot water and continue frying until the water evaporates.
- Add the partially cooked matki.
- Cook on low flame for about 10 minutes.
- Dissolve the roasted chana powder in hot water and add it to thicken the gravy.
- Cook for another 5–10 minutes.
- That’s it! Your Zhanzhanit Matki Cha Rassa is ready.
- Garnish with fresh coriander leaves.
SERVING SUGGESTION
- Serve hot with bhakri, chapati, or steamed rice.
SPICE LEVEL
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