matki
Matki Glossary | Recipes with Matki | Tarladalal.com
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Also known as

Moth, Moth beans, Turkish gram.

Description

Matki is a small, drought-resistant annual trailing herb with small yellow flowers and deeply lobed leaves, grown especially in dry parts of South Asia for its tiny (3-4 mm) edible beans, which range in color from light brown to dark reddish brown. Matki are small tan/brown colored beans, which are oblong in shape. They are very common in Indian cuisine and are also known as moath beans. They are a high source of protein and a main staple in many vegetarian diets.

Generally matki can be eaten both sprouted and as whole beans. They can be found very easily in any Indian grocery store. Matki is very famous in Maharastrian cuisine. The beans are soaked overnight to make them sprout. These sprouted beans are used for Salad, Misal or Usal.


Parboiled Matki- Parboiling is a cooking technique in which soaked matki are partially cooked in boiling water, but removed before it is cooked all the way through. Many recipes call for parboiled matki as they longer to cook. Parboiling them in advances ensures that they get completely cooked in the final dish.

Boiled and crushed matki
Blend the boiled and drained matki in a mixer to a coarse mixture, taking care that it does not become a paste. You can also use a potato crusher, just place the boiled matki in a plate and mash it with a potato crusher.
Boiled matki
As the name suggests refers to the matki which are boiled. You can use two cups of water per cup of matki. These proportions are based on cooking with the pot cover on. This way, it will cook a little faster, use less energy, and perhaps retain more vitamins. Bring the concoction to a boil, then turn the down the flame to medium-low. If it gets too thick, add more water. The beans are cooked when they burst and the water turns syrupy. At this point , you may add spices, vegetables or even boiled rice as per your preference and recipe requirements. You may also pressure cook the soaked matki with or without salt in boiling water. Whole matki generally take about 20-30 minutes in a covered pan and 5-6 minutes in a pressure cooker. Foam may form during the first few minutes of cooking, which can simply be skimmed off.
Crushed matki
Matki flour
Roasted matki can be ground coarsely in a mixer to prepare coarse matki flour.Matki may also be ground in a flour mill or pulse grinder into fine matki flour.
Soaked matki
When matki are prepared, they are first inspected for damaged lentils, stones and other foreign matter. Then they are rinsed until the water runs through and comes out clear. You may also soak the matki in cold water for 4-6 hours and discard the water. This removes substances that may cause indigestion and also softens the outer skin for subsequent cooking.

How to select

Whole matki are generally available in pre packaged containers as well as bulk bins. Regardless of packaging, check the matki as best as possible to ensure that they are not cracked and that they are free of debris.

Culinary Uses

· Use matki to make dhal, the classic Indian dish. Usually, they are boiled to a stew-like consistency with vegetables and then seasoned with a mixture of spices to make many side dishes, which are usually served over rice or with rotis.
· Matki are used to prepare an inexpensive and nutritious soup all over Europe and North and South America, sometimes combined with some form of chicken or pork.
· Sprouted matki is popular ingredient in Maharashtrian recipes like usal and misal. It has to be sprouted and combined with peanuts in a proper proportion to prepare the masala matki.
· Purée cooked matki with your favorite herbs and spices and serve as a side dish.
· Recipes like matki pulao, Lehsuni matki , sookha matki masala or boiled matki stuffed paranthas and poories are also quite popular.

How to store

Whole matki will keep for several months if stored in an airtight container in a cool, dry, dark place. If you need to store them for longer, you can keep them in the refrigerator.

Health benefits


· Matki, a small but nutritionally mighty member of the legume family, are a very good source of cholesterol-lowering fiber. Not only can they help lower cholesterol, they are also of special benefit in managing blood-sugar disorders since their high fiber content prevents blood sugar levels from rising rapidly after a meal.
· Matki contain high levels of proteins, including the essential amino acids isoleucine and lysine, and are an essential source of inexpensive protein in many parts of the world for those who adhere to a vegetarian diet or cannot afford meat
· Apart from a high level of proteins, matki also contain dietary fiber, Folate, vitamin B1, and mineralsall with virtually no fat.
· They are a good source of potassium and iron.




Related Links

Matki dal
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