The Root of the Matter- A Recipe for Arvi
What's cooking in India today?

All herbivorous animals are peaceful by nature- Lin Yutang

I don't know about this . I mean there are times I could kill for a kebab. Right now though I must go with Lin-ji and veggie as a means of a. Losing weight and b. Losing weight.

September will be a lean month.


In an effort to add some spice to our daily bread, I have been scouring the vegetable market for variety. Not a good time to do so, Maharashtra having had over 100 centimetres of of rain this season ; it has been the heaviest monsoon in a hundred years.

The good thing about this is that the water table will have risen and farmers who use traditional methods of water harvesting are looking forward to a better year.

The bad thing about this are the awful tomatoes, soggy onions and generally pathetic looking vegetables on the market currently. During these kind of spells I go back to good old sprouts. And in answer to several requests here is a recipe for the very traditional Maharashtrian Matki Ki Usal.This is made in typical Nagpur style.

Matki Ki Usal/ Sprouted Moth Beans

250 gms sprouted moth beans / matki 1 tsp oil 1 tsp oil
1" piece of ginger
3 cloves of garlic
2 green chillies chopped fine
1/4 tsp of haldi /turmeric
1/2 tsp red chilli powder
1 tsp garam masala
1 tsp gur/jaggery
A few kari patta kari leaves
1 tbsp grated fresh coconut.
A tbsp of hara dhania / fresh coriander
Salt to taste

Add sprouted matki to a pan of boiling water and cook for 5 minutes. Drain.

Heat oil and fry green chillies , ginger and garlic.Turn heat to medium Add the matki and powdered spices and saute for a couple of minutes.

Add the gur and salt and stir well. Add two cups of water and cook for 5 minutes.

Temper with kari leaves fried in a 1/2 tsp of oil.

Garnish with grated coconut and chopped coriander. Wonderful with hot chapathis, fine with bread.

P.S.You can't see any coconut in the picture because it was eaten up  when my back was turned.