Sproued Moth bean / Matki – 2 cup
Tomatoes – 2, large
Salt – To taste
Oil – 1 tsp
Coriander leaves – Little ( finely chopped )
For preparing paste :
Onion – 1, sliced
Poppy seeds / Khus - Khus – 4 tsp
Cinnamon – 3 sticks
Cloves – 3
Pepper-corns – 3 to 4
Garlic – 2 cloves
Coriander seeds – 1 tsp
Roasted Red chillies – 6 to 7
Heat oil in a pan and roast poppy seeds + onion slices + cinnamon sticks + cloves + pepper-corns + coriander seeds + roasted red chillies. Grind the roasted ingredients into a coarse paste. Before removing the paste, add garlic and grind again fine paste by adding little water. Transfer the ground paste in a bowl and Keep aside.
Cut the tomatoes into big slices. In a deep bottomed vessel, add the sliced tomatoes + ¼ cup of water and cook. Blend the cooked tomato slices into a smooth consistency puree by adding the water used for cooking. Keep aside.
In a deep bottomed kadai, add the sprouted moth beans, ground paste, 2 to 3 teaspoons of water and cook for 10 minutes. When cooked, add the pureed tomato and salt. Cook again for 5 minutes. Garnish with finely chopped coriander leaves.
Serve hot with chapatti.