INGREDIENTS
- 1 cup sprouted matki (moth)
- 2 small onions, finely chopped
- 1 tablespoon ginger-garlic paste
- 1 medium tomato, finely chopped
- 1 tablespoon dry coconut powder, roasted
- 1 teaspoon cumin seeds
- 1 teaspoon misal masala
- 2 teaspoons Kashmiri red chilli powder
- 1 teaspoon asafoetida
- Salt to taste
- 3 tablespoons oil
- Slice of lemon
- Misal sev mixture
- Ladi pav
METHOD
- Heat the oil in a kadhai and add some cumin seeds.
- Now add half the chopped onions followed by the ginger-garlic paste and sauté till they change colour.
- Add the dry coconut powder and give it a mix.
- Add the tomato and mix well. Let it cook till the tomato becomes mushy.
- Add all the dry spices and salt and mix well.
- Add the sprouted matki. Stir well, cover and cook on a simmer.
- Meanwhile, boil 2 to 3 cups of water.
- Add the water to the sprouts and let everything cook till the sprouts are well cooked.
- Serve with finely chopped onions, a slice of lemon, misal sev mixture and ladi pav.
Mayura Sidharth is a nutritionist, health coach and founder of
The Tiny Tiffins. The Tiny Tiffins is a venture that aims to inculcate
healthy eating habits in kids. You can reach her on
Instagram and Facebook @thetinytiffins
