Indian

Sprouted Moth Beans Salad

Sprouted moth bean salad keeps matki raw, dressed with onion and lemon.

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Sprouted Moth Beans Salad

24 hr 20 mintotal

20 min hands-on24 hr hands-off

Prep 15 min · Cook 5 min

Serves
2
Difficulty
Easy
Spice
Mild

Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

Includes soaking and sprouting time.

Method

  1. Wash the sprouted moth beans gently. Place them in a steamer or microwave them with a splash of water for 3-4 minutes. They should remain crunchy, not mushy like Usal.

    3–4 min

  2. Drain any remaining water and let the lightly steamed sprouts cool to room temperature.

  3. In a mixing bowl, combine the steamed sprouts, finely chopped onion, tomato, and green chilli.

  4. Add chaat masala and salt. Squeeze generous amounts of lemon juice.

  5. Toss the salad well. Top generously with fresh coriander leaves before serving.

How to tell it's done

Nutty, earthy, and highly crunchy with pops of juicy tomato and zingy lemon.

Getting it right

Tip

Never consume raw sprouts in large quantities to avoid stomach upset. Lightly steaming them makes the nutrients highly bioavailable and safer.

What to serve it with

A perfect standalone breakfast bowl or an afternoon hunger-pang fix.

Common mistakes

The sprouts go soft and the salad reads as usal.
Three or four minutes of steam, no more, and cool them straight away. The whole distinction between this and a cooked matki usal is that these stay crunchy.
The lemon disappears.
Matki is earthy and absorbs acidity. Squeeze generously, taste, and squeeze again — this salad takes noticeably more lemon than it looks like it should.

Substitutions

  • Sprouted moong can replace the matki and needs even less steaming.
  • A spoon of crushed roasted peanuts turns this into something closer to a Maharashtrian koshimbir.

Storing and reheating

Eat the same day. Raw sprouts keep three days in the fridge in a breathable container and lightly steamed ones two, so prepare at that stage and dress fresh.