Moth (Math) Beans and Spinach Curry


  • 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


  1. Pressure cook the sprouted matki (4-5 whistles)
  2. After taking out cooked matki, go through it and remove any hard and uncooked matki
  3. Place a pan on medium heat and add cooked matki, chopped spinach, tomato and salt with 1 1/2 cups of water
  4. Add the ground paste, bring to boil and simmer for 10 more minutes. Keep aside
  5. Make a tempering by heating the oil in a small pan and adding mustard seeds to it
  6. When the seeds crackle, add the garlic and saute for 2 minutes
  7. 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:


This Wonderfully seasoned but not too spicy curry from South Indian is an excellent accompaniment for rice or parathas.

Post a comment or leave a trackback: Trackback URL.

Leave a Reply

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: