Maskachi Bhaji
A rustic Maharashtrian stir-fry made with sprouted moth beans, cooked simply with onions, garlic, and a handful of warming spices. Earthy and mildly spiced, this dry curry has a delightful bite from the sprouts and a rich, comforting aroma from the slow-cooked onions. A wholesome, protein-packed side that pairs perfectly with roti or bhakri.
For 4 servings
- prep · ~10 min
Steam the sprouted moth beans.
Place the sprouted matki in a steamer basket with ¼ cup water. Steam for 8-10 minutes until tender yet firm to the bite. They should retain their shape. Set aside.
TIPDo not overcook — mushy sprouts will turn the dish pasty. - temper · ~2 min
Make the tempering.
1.Heat oil in a kadhai or heavy pan over medium heat.2.Add mustard seeds and let them splutter (30 sec).3.Add cumin seeds and let them crackle (10 sec).4.Add a pinch of asafoetida and curry leaves, stir briefly until fragrant. - saute · ~13 min
Sauté the onions and aromatics.
1.Add finely chopped onions along with a pinch of salt to the pan. Sauté until deep brown (10-12 min), stirring often.2.Add minced garlic and green chili. Cook until raw garlic smell fades (1-2 min).TIPPatience with the onions is key — they should caramelize to a deep golden brown for best flavor. - saute · ~1 min
Bloom the spice powders.
1.Lower the heat to the lowest setting.2.Add turmeric powder, red chili powder, coriander powder, and cumin powder.3.Stir continuously for 30 seconds until the spices release their aroma. Take care not to burn them.TIPKeeping the heat low prevents the dry powders from scorching and turning bitter. - saute · ~4 min
Combine sprouts with the masala.
1.Add the steamed matki sprouts to the pan.2.Sprinkle the remaining salt and mix well to coat every sprout with the onion-spice mixture.3.Sauté on medium heat for 3-4 minutes, stirring gently, until the sprouts are heated through and the flavors meld. - garnish · ~1 min
Finish and serve.
1.Turn off the heat. Squeeze fresh lemon juice over the bhaji and toss once.2.Garnish with chopped coriander leaves.3.Serve hot with roti, bhakri, or as a side with dal-rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1To sprout matki at home, soak moth beans overnight, then drain and keep in a muslin cloth for 2-3 days, rinsing twice daily.
- 2Steam the sprouts just until tender but still firm — mushy sprouts will make the bhaji pasty instead of dry and grainy.
- 3Caramelize the onions on medium-low heat for a deep golden-brown color — this builds the dish's rich, sweet-savory base.
- 4Bloom the spice powders on the lowest heat and stir constantly for 30 seconds to avoid burning them bitter.
- 5Add the lemon juice only after turning off the heat — this keeps the bright, fresh acidity intact.
- 6For a make-ahead option, steam and cool the sprouts up to 2 days in advance; sauté the bhaji just before serving.
- 7If you prefer a drier texture, skip the water while steaming and simply pressure-cook the sprouts for 1 whistle.
Adapt it for your goals.
Vegan
This recipe is already vegan. Use any neutral oil (like sunflower or coconut) and it remains 100% plant-based.
low oilLow-oil
Reduce oil to 1 tbsp and use a non-stick pan. Add a splash of water when sautéing onions to prevent sticking — a lighter version for calorie-conscious cooks.
with coconutWith coconut
Add 2 tablespoons of fresh grated coconut along with the sprouts for a subtly sweet, Maharashtrian twist that softens the spice.
Why this is on our healthy list.
High in Plant Protein
Sprouted moth beans are an excellent source of plant-based protein, making this bhaji a filling and muscle-friendly side dish.
Rich in Digestive Enzymes
Sprouting unlocks enzymes that break down complex carbs and proteins, aiding digestion and nutrient absorption.
Low in Fat
With only 2 tablespoons of oil for the entire dish, this stir-fry is light and suitable for heart-healthy meal plans.
Good Source of Dietary Fiber
Moth beans and onions provide fiber that supports gut health and helps maintain stable blood sugar levels.
Packed with Antioxidants
Turmeric, curry leaves, and coriander powder contribute anti-inflammatory compounds and protective antioxidants.
Frequently asked questions
Yes, but the texture will be softer and less crunchy. Drain and rinse canned beans well, then skip the steaming step and add them directly to the masala.
