A classic Maharashtrian comfort food, this flavorful curry features tender sprouted moth beans simmered in a tangy tomato-onion gravy. The unique warmth of goda masala makes it truly special. Perfect with pav or bhakri.
Prep20 min
Cook30 min
Soak480 min
Servings4
Serving size: 1 cup
180cal
7gprotein
19gcarbs
Ingredients
2.5 cup Sprouted Moth Beans (Yielded from about 1 cup of dry moth beans)
A staple in Indian households, these soft and thin whole wheat flatbreads are perfect for scooping up curries and dals. Made with just a few simple ingredients, they puff up beautifully on the flame, a hallmark of a perfectly made chapati.
A refreshing and crunchy Maharashtrian onion salad that's the perfect side dish. Made with finely chopped onions, roasted peanuts, and a simple tempering, it adds a burst of flavor and texture to any meal.
Protein-packed Matkichi Usal with soft chapatis & tangy salad – a homestyle meal that's truly soul-satisfying!
This maharashtrian dish is perfect for dinner. With 516.8 calories and 18.83g of protein per serving, it's a nutritious choice for your meal plan.
9gfat
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (adjust to taste)
1.5 tbsp Goda Masala (key for authentic Maharashtrian flavor)
2 cup Water (use hot water for best results)
1.25 tsp Salt (adjust to taste)
0.5 tsp Jaggery (grated, or substitute with sugar)
1 tbsp Lemon Juice (freshly squeezed)
3 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Prepare the sprouts. If starting with dry moth beans, rinse and soak them overnight. The next day, drain the water, tie the beans in a damp muslin cloth, and keep in a warm place for 1-2 days until sprouts appear. Once sprouted, rinse them gently before cooking.
2
Heat oil in a pan or pressure cooker over medium heat. Add mustard seeds and let them splutter. Then, add cumin seeds, asafoetida, and curry leaves. Sauté for about 30 seconds until fragrant.
3
Add the finely chopped onions and sauté for 6-8 minutes until they turn soft and golden brown. Add the ginger-garlic paste and slit green chilies, and cook for another minute until the raw aroma disappears.
4
Stir in the chopped tomatoes and cook for 5-6 minutes, until they become soft and mushy. Add the spice powders: turmeric powder, red chili powder, and goda masala. Mix well and cook for one minute, stirring constantly.
5
Add the rinsed sprouted moth beans to the pan. Stir gently to coat them with the masala. Pour in 2 cups of hot water and add salt. Bring the mixture to a boil.
6
To cook, either cover the pan and simmer on low heat for 15-20 minutes, or pressure cook for 2 whistles on medium heat. The sprouts should be tender but not mushy.
7
Once cooked, stir in the grated jaggery and fresh lemon juice. Let it simmer for another minute for the flavors to meld. Garnish with freshly chopped coriander leaves and serve hot.
213cal
8gprotein
44gcarbs
2gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
1 cup Lukewarm Water (Adjust as needed, amount varies by flour type)
0.5 tsp Salt
1 tsp Ghee (For adding to the dough (optional))
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and salt. If using, add 1 tsp of ghee and mix it into the flour with your fingertips until it resembles coarse crumbs.
Gradually add lukewarm water, a little at a time, mixing and gathering the flour to form a dough.
Knead the dough on a clean surface for 8-10 minutes, pressing and stretching with the heel of your hand. The final dough should be soft, pliable, smooth, and not sticky. It should have a texture similar to an earlobe.
Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial for relaxing the gluten and ensuring soft chapatis.
2
Divide and Roll the Chapatis
After resting, knead the dough again for one minute to make it smooth.
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one ball and flatten it between your palms. Dip it into the dry atta for dusting, coating it lightly on both sides.
Place it on a rolling board (chakla) and roll it out into a thin, even circle of about 6-7 inches in diameter. Use minimal dry flour for dusting to avoid making the chapati hard.
3
Cook the Chapatis
Heat a tawa (flat griddle) on medium-high heat. To check if it's ready, sprinkle a pinch of dry flour; it should sizzle and turn brown quickly.
Carefully place the rolled chapati on the hot tawa. Cook for about 15-20 seconds until you see small bubbles forming on the surface.
Using tongs, flip the chapati. Cook the other side for about 30-40 seconds until light brown spots appear.
Using the tongs, lift the chapati and place it directly on a high gas flame. It should puff up like a balloon within 2-3 seconds.
Immediately flip it to cook the other side on the flame for another 2 seconds. Be careful not to burn it.
4
Finish and Serve
Remove the puffed chapati from the flame and place it in a casserole or a container lined with a clean kitchen towel. This traps the steam and keeps them soft.
Brush the top with a little ghee. This adds flavor and helps keep it soft.
Repeat the rolling and cooking process for the remaining dough balls.
Serve hot with your favorite dal, sabzi, or curry.
2 medium Red Onion (finely chopped (about 2 cups))
0.25 cup Roasted Peanuts (coarsely crushed)
2 pc Green Chilli (finely chopped, adjust to taste)
3 tbsp Coriander Leaves (freshly chopped)
2 tbsp Lemon Juice (freshly squeezed)
1 tsp Sugar (granulated)
0.75 tsp Salt (adjust to taste)
1 tbsp Vegetable Oil (for tempering)
0.5 tsp Mustard Seeds
0.5 tsp Cumin Seeds
0.25 tsp Hing (asafoetida)
Instructions
1
Prepare the Salad Base
In a medium-sized mixing bowl, combine the finely chopped red onions, coarsely crushed roasted peanuts, finely chopped green chilies, and fresh coriander leaves.
Gently toss these ingredients together to distribute them evenly. Set aside.
2
Prepare the Tempering (Tadka)
Heat the vegetable oil in a small pan (tadka pan) over medium heat for about 1 minute.
Once the oil is hot, add the mustard seeds. Wait for them to splutter and pop, which should take about 30-45 seconds.
Immediately add the cumin seeds and hing. Sauté for another 15-20 seconds until the cumin seeds are fragrant. Be careful not to burn the spices.
Turn off the heat.
3
Combine and Season
Pour the hot tempering directly over the onion mixture in the bowl. You will hear a sizzling sound.
Immediately add the sugar, salt, and fresh lemon juice.
Mix everything together thoroughly until all the ingredients are well combined.
