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Matkichi amti

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Prep Time 10 minutes
Cook Time 20 minutes
for making the moth bean sprouts 2 days
Total Time 2 days 30 minutes
Course Main Dish
Cuisine diabetic friendly, gluten free, Indian, instant pot, One pot, Pressure cooker, Vegan, Vegetarian

Equipment

  • instant pot
  • cheese cloth

Ingredients
  

to sprout the moth beans

  • 1/2 cup moth bean matki
  • 2 cups drinking water

kokum juice

  • 2 pieces kokum
  • 1/2 cup warm water

for the amti

  • 1 tbsp cooking oil
  • 1/2 tsp mustard seeds
  • 1 small Onion thinly sliced
  • 4-5 cloves garlic
  • 1 green chilli
  • 1 tsp goda masala
  • 1/4 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 1 tsp jaggery grated
  • salt to taste
  • 1 pinch Asafoetida

To garnish

  • 1 tbsp coriander leaves chopped

Instructions
 

To make the sprouts

  • Wash and soak the moth beans overnight.
  • Drain the bean in the morning and place them in a cheese cloth.
  • Tie the cheese cloth into a tight bundle and place this in a dark box.
  • Cover and leave the beans to ferment for a day or two.

To extract kokum juice

  • Soak the pieces of dry kokum in warm water for 1 hour.
  • Squish the softened kokum and strain the juice.

To make the amti

  • Set the instant pot in saute mode.
  • Add the oil and mustard seeds.
  • When the mustard crackles add the onions, curry leaves, garlic and green chilli and saute till onions are translucent.
  • Add the turmeric, chilli powder, asafoetida, goda masala and saute for another minute.
  • Add the sprouts and mix well.
  • Pour the kokum juice and stir well, add salt to taste.
  • Now change the mode to pressure cook manual mode.
  • Set for 20 minutes of pressure cook.
  • Let the pressure release naturally.
  • Open the instant pot lid once the safety valve is down.
  • Stir the curry and add the chopped coriander leaves.
  • The curry is now ready to serve.
Keyword curry recipes, Indian vegetarian dinner, Lunch recipes, recipes with sprouts
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