Moth Bean, also known as Matki, is a draught resistant legume and is cultivated as a forage crop all over India. It does not require much of irrigation and can grow in dry climates. It has high protein content (23 percent). It is generally sprouted before cooking in the Maharashtra Region and is one of the main ingredients in preparation of the most popular usal dish. And we know about Amaranth (also known as Ramdana and Rajgeera). It is gluten free millet and is widely cultivated in India. Even the leaves can be used for cooking very tasty and nutritious dishes. It has high content of Manganese, Magnesium, phosphorus and iron. So, when we combine Moth Bean with Amaranth and make a delicious dish, the dish will turn out to be a highly nutritious dish. Let us see how to make an easy stir fry with Moth Bean and Amaranth leaves.
Oil – 1 tbsp
Mustard – ½ tsp
Cumin Seeds – ½ tsp
Onion – 1 (finely chopped)
Ginger Garlic Paste – 1 tsp
Tomato – 1 (finely chopped)
Red Chilli Powder – ½ tsp
Coriander Seed Powder – ½ tsp
Turmeric Powder – 1 pinch
Salt – to suit one’s taste
Moth Bean (Matki) – 1 cup
Amaranth Leaves (Sirukeerai) – 1 bunch
Soak the Moth Bean in water for 3 to 4 hours. Cook it directly in a vessel or a pressure cooker with little salt with ½ cup of water for 3 to 4 whistles till the Moth Bean becomes soft (Not mushy). Keep aside.
Clean and wash the Amaranth leaves. Chop them finely and keep aside.
Heat the Oil in pan. Crackle the Mustard Seeds in it. Add Cumin Seeds and allow them to sizzle. Add the Onion. Sauté the Onion for a minute. Add the Ginger Garlic Paste and cook for 2 minutes. Add the spice powders and then Tomato.
Cook for 3 to 4 minutes in medium flame till the Tomato Turns mushy. Add the chopped Amaranth Leaves and cook for 3 to 4 minutes. Add the cooked Moth Beans and continue cooking for 4 to 5 minutes.
The tasty and nutritious stir fry is ready. Transfer to a serving bowl.
Serve with Rice, Roti etc.