Name: Maharashtrian Matki Rassa Shorba
Prep time: 20 min
Cook time: 25 min
Total time: 1485 min
Yield: 2 servings
Cuisine: Indian
Ingredients: ¾ cup Sprouted Moth Beans, washed gently; ½ Onion, finely chopped; 2½ clove Garlic, crushed; ½ tsp Mustard Seeds, for tempering; 1 Dried Red Chili Peppers, whole; ¾ tbsp Goda Masala, authentic Maharashtrian spice blend; ¼ tsp Ground Turmeric, for color; ¾ tbsp Cooking Oil, peanut oil preferred; 2 cup Water, to create the broth; ½ tsp Salt, to taste; 1 tbsp Coriander Leaves, generously chopped

24 hr 45 mintotal

45 min hands-on24 hr hands-off

Prep 20 min · Cook 25 min

Serves: 2
Difficulty: Medium
Spice: Medium

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Method

Heat the oil in a deep pot. Add the mustard seeds and wait for them to crackle. Add the whole dry red chillies and crushed garlic, sautéing until the garlic turns golden.
Add the finely chopped onions and sauté for 5-6 minutes until they soften and turn light brown.
5–6 min
Lower the heat and add the Turmeric powder and Goda Masala. Sauté the spices for 30 seconds, taking care not to burn them.
30 sec
Add the sprouted moth beans (matki) and gently mix so the spices coat the sprouts entirely. Roast for 2 minutes.
2 min
Pour in the measured water and add salt. Bring the mixture to a rolling boil, then cover and simmer on low heat for 15 minutes until the sprouts are cooked but hold their shape.
15 min
Using the back of a ladle, lightly mash a small portion of the sprouts against the pot. This naturally thickens the broth.
Turn off the heat, stir in the fresh coriander, and serve.

How to tell it's done

A fiery red, light, watery broth packed with tender, nutty sprouted beans and bold rustic spices.

Getting it right

Tip

Goda Masala is irreplaceable here. It provides a unique, smoky-sweet coconut and stone flower flavor profile that regular garam masala cannot replicate.

What to serve it with

Serve piping hot with crusty pav (bread) to soak up the spicy broth, or simply enjoy it in a bowl with a dash of lemon.

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