One of my Doctor friend told me that Moth (Matki) is an ideal snack during the post pregnancy days, as it helps to make up for the iron lost in blood during childbirth. May be my recipe would be useful for some ladies out there.
Preparation Time: 20 mins.
Cooking Time: 20 mins.
2 cups sprouted matki (moath beans)
2 large tomatoes
salt to taste
For the paste
1 onion, sliced
4 tsp poppy seeds (khus-khus)
3 sticks cinnamon (dalchini)
3 cloves (laung / lavang)
3 to 4 black peppercorns (kalimirch)
1 tsp coriander (dhania) powder
2 cloves of garlic (lehsun)
8 to 10 whole dry kashmiri red chillies
2 tsp oil
1/4 cup chopped tomatoes
1/4 cup chopped cucumber
1/4 cup chopped onions
1.Heat the oil in a pan and fry all the ingredients for the paste except garlic. Cook for 2 to 3 minutes on a medium slow flame. Add the garlic and make a paste.
2.Cut the tomatoes into big pieces, add ¼ cup of water and cook. When cooked, blend to a smooth purée. Keep aside.
3.Mix the matki, ground paste and 2 to 3 tbsp of water and cook in a pressure cooker.
4.When cooked, add the tomato purée and salt.
5.Cook again for a few minutes.
6.Sprinkle chopped tomatoes, cucumber and onions on top and serve hot.
1.Note : If you like, you can use mixed sprouts instead of Moth (matki).
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