Prep time
Cook time
Total time
Recipe type: Side
Cuisine: Indian
Serves: 8
  • 1 cup matki or moth beans, soaked and sprouted
  • 1 cup light coconut milk
  • 1 tbsp canola oil
  • 1 medium red onion, diced
  • 1 tsp sugar
  • 4 cloves garlic, minced
  • 1 large tomato, diced
  • 1 large potato, diced into tiny bits
  • 1 tsp red chili powder
  • ½ tsp turmeric (optional)
  • 2 tbsp coriander leaves, chopped
  • Salt to taste
  • For the goda masala:
  • 1 tbsp coriander seeds
  • 1 tsp sesame seeds
  • 4 cloves
  • 4 cardamom pods
  • 2 1-inch pieces of cinnamon bark
  • 2 dry bay leaves
  • 10 peppercorns
  • ¼ cup coconut shreds
  1. Roast the masala ingredients in a dry skillet until lightly brown and fragrant. Fry the coconut last and keep a close eye on it because it can burn in an instant. Cool, powder in a spice grinder, and reserve.
  2. Heat the oil in a saucepan.
  3. Add the onions and sugar and saute until browned at the edges, about 5 minutes.
  4. Add the garlic and stir for a minute.
  5. Add the tomato, the powdered masala, and chili and turmeric powders.
  6. Let this cook, stirring a few times, until the tomatoes start to express the oil.
  7. Add the potatoes and stir in.
  8. Add the matki beans, about 3 cups of water, and half the coconut milk.
  9. Cover and simmer on a medium heat about 20-30 minutes, until the matki beans have cooked and are tender but not mushy.
  10. Add the remaining coconut milk, garnish with coriander and some raw onions and lemon, if desired.
  11. Serve piping hot.
Recipe by Holy Cow! Vegan Recipes at