If you are looking for a super healthy, easy and quick weeknight dinner. This Moth beans and methi is your answer! Perfect with some bread or rotis on the side.
I love all legumes or dal in general and moth beans aka matki is a favourite. The family also love greens of all kinds and topping the list is slightly bitter methi. As a result, this combination of both works like magic in our home!
One thing you will always find in my fridge is sprouts of some kinds. Whether it is the moong sprouts or methi ones, there is a batch in my fridge ready to be steamed and used in salads or stir-fries. Sometimes, I use them in dosas and idlies or make a quick sabji out of them when I am bored. Micronutrients are the next big thing in the world of nutrition and sprouts are one the perfect way to get them. Our elders might not have known these terms but they did know the logic broadly. My mum too always had sprouts at home.
I also find this moth beans and methi combination very versatile. Apart from eating it like a sabji, I use it as follows
- Sandwich filling
- Make parantha rolls
- Throw some in salad for a burst of flavour
- Just in itself as a healthy snack
- Use a bruschetta topping with a little bit of feta. And may be thepla or cut khakra as base instead of bread
- Omellete stufffing
If this doesn’t make it a winning recipe, then I don’t know what does. And all when it is ready in under 30 minutes.
PS – This is a post from December 2009, which has been updated & republished with new pictures and retested recipe in October 2018.
Moth Beans and Methi
- 1 cup sprouted moth or matki
- 1 cup methi leaves (chopped)
- 1 onion chopped
- 2 tomatoes chopped
- 1 tsp jeera seeds
- 1 green chilli
- 1/2 tsp Dhaniya powder
- 1/2 garam masala powder
- salt and chilli powder to taste.
- 1/2 tsp turmeric powder
- 1 tsp ghee or oil
- 1/4 tsp heeng
- 1 tsp ginger-garlic paste
- Steam the sprouted moth beans for 3-4 minutes and set aside. We don't want to overcook them
- In a heavy bottom kadhai, heat oil and add jeera and fry for about a minute, till they turn a little brown.
- Add onions, green chilli and fry till they turn golden brown.
- Add tomatoes, heeng, ginger-garlic paste and fry for another 3-4 mins.
- Add the dry masalas (dhaniya powder, turmeric, salt, chilli powder).
- Add the methi leaves and cook for another 4-5 mins till they lose a little bit of their bitterness
- Add steamed moth sprouts and sautee for another 2 minutes.
- Add garam masala and serve warm