Beans Matki Bhaji Recipe – Green Beans Moth Beans Sabzi
Experience the goodness of this incredibly delicious beans and matki sabzi – rich in protein, easy to prepare, and delightful to savor. Pair it with kadhi and a steaming bowl of rice, generously topped with ghee, for a satisfying meal.
Ingredients
- 250 grams Green beans (French Beans), chopped
- 1 cup Moth Dal (Matki), sprouted
- 1 tablespoon Ghee
- 1/2 teaspoon Cumin seeds (Jeera)
- 1/2 teaspoon Mustard seeds (Rai/ Kadugu)
- 1 sprig Curry leaves
- 1/2 teaspoon Asafoetida (hing)
- 1 tablespoon Amchur (Dry Mango Powder), or 2 Kokum (Malabar Tamarind)
- 1 tablespoon Jaggery, grated
- 1/2 teaspoon Red Chilli powder
- 1 teaspoon Maharashtrian Goda Masala
- 1/2 teaspoon Turmeric powder (Haldi)
- Salt, to taste
- 1/4 cup Fresh coconut, grated
Instructions
- To begin making Beans Matki Bhaji Recipe, first pressure cook the sprouted moth beans with 2 cups water for 4 to 45 whistles and turn off the heat. Allow the pressure to release naturally.
- Remove the moth beans from the pressure cooker and keep aside.
- In the same pressure cooker, add the green beans, sprinkle salt along with 2 tablespoons of water. Pressure cooks for 2 whistles and turn off the heat. Release the pressure immediately to retain the bright green colour of the green beans. Keep this aside.
- Heat ghee in a pan over medium heat. Add the mustard seeds and cumin seeds, allow it to crackle.
- Add the asafoetida, curry leaves, turmeric powder, goda masala powder, amchur powder and red chilli powder. Saute for a few seconds.
- Add the cooked green beans, cooked moth beans, jaggery, salt to taste and if required (kokum at this stage if you are using). Give it a stir.
- Cover the pan and steam cook all the ingredients over low heat for about 3 minutes and turn off the heat.
- Stir in the grated coconut at this stage and give it a taste. Adjust the salt and spices accordingly.
- Once done, transfer the Beans Matki Bhaji into a serving bowl and serve hot.
Tried this recipe?Let us know how it was!