Sprouted and Boiled Matki
by Tarla Dalal
Added to 128 cookbooks
This recipe has been viewed 78611 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
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