Sprouted and Boiled Matki
by Tarla Dalal
5/5 stars 100% LIKED IT
Added to 128 cookbooks
This recipe has been viewed 69648 times
Sprouted and Boiled Matki is a valuable addition to many dishes ranging from subzis to chaat and rice preparations too.
It has a rustic, nutty flavour, which combines well with most spices and veggies. So, you do not have to think twice before adding it to a dish. It is also chock-full of nutrients, so you can add some to your lunch salads too.
Try some recipes with matki like Matki Pulao or Matki Sabzi .
- Combine the moath and enough water in a deep bowl, cover with a lid and keep aside to soak for 6 hours.
- Drain completely and place them in a strainer , cover it with a lid and keep aside in a warm place to sprout for 10 to 12 hours, toss them once or twice in between.
- Combine the moong sprouts, 1¼ cups of water and salt in a deep non-stick pan and mix well.
- Cover with a lid and cook on a medium flame for 15 minutes, while stirring occasionally.
- Use as required.
Nutrient values (Abbrv) per cup
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.