Ingredients:
- 1 cup sprouted matki (moath beans)
- 3 cups chopped spinach (palak)
- 1 tomato, finely chopped
- salt to taste
To be ground into a smooth paste
- 1/2 teaspoon coriander seeds
- 1/4 teaspoon cumin seeds
- 1/4 teaspoon fenugreek seeds
- 1 clove garlic
- 3 whole dry red chilies, broken
- 1/4 teaspoon turmeric powder
- 2 tbsp grated coconut
- 1 cup water
For tampering
- 1 tablespoon oil
- 1/2 teaspoon mustard seeds
- 4 cloves garlic, crushed
- 10 to 12 curry leaves, torn into pieces
Method:
- Pressure cook the sprouted matki (4-5 whistles)
- After taking out cooked matki, go through it and remove any hard and uncooked matki
- Place a pan on medium heat and add cooked matki, chopped spinach, tomato and salt with 1 1/2 cups of water
- Add the ground paste, bring to boil and simmer for 10 more minutes. Keep aside
- Make a tempering by heating the oil in a small pan and adding mustard seeds to it
- When the seeds crackle, add the garlic and saute for 2 minutes
- Add the curry leaves and pour this tempering over the curry, bring it to a boil and serve hot with rice or any Indian bread
Serves: 4
Inspiration source:
http://www.tarladalal.com/Matki-Aur-Palak-ki-Curry-4371r
Remarks:
This Wonderfully seasoned but not too spicy curry from South Indian is an excellent accompaniment for rice or parathas.