- 1 cup Matki (moth beans)
- 1 cup Quinoa
- 1 cup Sprouts (mung beans, alfalfa, or any other sprout of your choice)
- 1 medium onion, chopped
- 1 medium tomato, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 green chili, finely chopped (optional)
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder (or to taste)
- 1 teaspoon garam masala
- Salt to taste
- 2 tablespoons oil or ghee
- Fresh cilantro leaves for garnish
- Rinse the Matki and Quinoa well in water. Soak the Matki in water for at least 4 hours or overnight.
- Drain the water and rinse the soaked Matki again. In a pressure cooker, add the Matki, Quinoa, and 1 cup of water. Cook for 3-4 whistles on high heat. Let the pressure release naturally.
- In a separate pan, heat the oil or ghee over medium heat. Add the cumin seeds, mustard seeds, and let them splutter.
- Add the onions and sauté until they are soft and translucent. Add the garlic and ginger, and sauté for another minute.
- Add the chopped tomatoes, green chili (if using), and all the spices – coriander powder, turmeric powder, red chili powder, garam masala, and salt. Sauté for a few minutes until the tomatoes are soft and the spices are well combined.
- Add the cooked Matki and Quinoa to the pan, along with the sprouts. Mix well, and add 1-2 cups of water, depending on the desired consistency. Bring the curry to a boil, then reduce the heat and let it simmer for 10-15 minutes.
- Garnish with fresh cilantro leaves, and serve hot with rice or roti.
Note: You can also add other vegetables of your choice to this curry, such as carrots, peas, or bell peppers. Adjust the spices and salt according to your preference.