Matki is a type of pulse commonly used in India. It is also sold as Moth Beans (pronounced ‘mote’). It can be cooked just like mung beans or lentils but is delicious (and nutritious) when sprouted. You could substitute sprouted mung beans if you can’t obtain matkhi. To sprout the matkhi, first soak them overnight in water. Then drain them and place in a bowl. Cover and leave for 48 hrs or until sprouts appear.
The sprouted matki dal has a wonderful fresh taste with an earthy, creamy finish. This contrasts beautifully with the sweet pickled apples and smoky mackerel. Coconut adds sweetness and a few capers add piquancy.
Ingredients (serves 2)
For the Dal:
120g sprouted matki (120g is the weight prior to sprouting)
1 x small onion
Oil for frying the onion
1 tbsp grated ginger
1/2 tsp turmeric
2 chopped green birds-eye chillies (de-seed if you wish)
2 x sticks of cinnamon
2 tsp lemon juice
Salt to taste
For the Pickled Apple:
1 x Pink Lady apple
1 tbsp unsweetened desiccated coconut.
Juice of one lemon
2 tsp castor sugar
In addition:
2 fillets of smoked mackerel (at room temperature)
1 tbsp unsweetened desiccated coconut
A few fresh sage leaves plus oil to fry
2 fillets of smoked mackerel
6 caper berries
Method
To make the Dal:
Gently fry the chopped onion until lightly golden.
Add the grated ginger and fry gently for a few minutes (add a little water if necessary)
Add the spices and mix.
Add the matki and chillies with enough water to just cover the matki.
Allow to simmer gently for at least 10 minutes or until all the water is absorbed.
Add the lemon juice and a little salt to taste.
To make the Pickled Apple:
Cut the apple across the diameter and slice several rings thinly from each half, using a mandolin.
Chop the rest of the apple into small cubes.
Place the lemon juice in a bowl and mix in the castor sugar
Place the apple in in the bowl and leave for at least 10 minutes. It will keep in the fridge for at least a week.
To finish:
Flake the mackerel into pieces (minus the skin). You may not need all the mackerel depending on the size of the fillets.
Place the coconut in a dry non-stick pan and heat until the coconut turns golden brown.
Fry the sage leaves in hot oil for a few seconds until crispy and drain on kitchen paper.
Place the dal on a shallow serving plate and arrange the mackerel, pickled apples and caper berries on top. You will not need all the pickled apples.
Scatter the coconut and sage leaves over.
The sprouted matki dal has a wonderful fresh taste with an earthy, creamy finish. This contrasts beautifully with the sweet pickled apples and smoky mackerel. Coconut adds sweetness and a few capers add piquancy.
Ingredients (serves 2)
For the Dal:
120g sprouted matki (120g is the weight prior to sprouting)
1 x small onion
Oil for frying the onion
1 tbsp grated ginger
1/2 tsp turmeric
2 chopped green birds-eye chillies (de-seed if you wish)
2 x sticks of cinnamon
2 tsp lemon juice
Salt to taste
For the Pickled Apple:
1 x Pink Lady apple
1 tbsp unsweetened desiccated coconut.
Juice of one lemon
2 tsp castor sugar
In addition:
2 fillets of smoked mackerel (at room temperature)
1 tbsp unsweetened desiccated coconut
A few fresh sage leaves plus oil to fry
2 fillets of smoked mackerel
6 caper berries
Method
To make the Dal:
Gently fry the chopped onion until lightly golden.
Add the grated ginger and fry gently for a few minutes (add a little water if necessary)
Add the spices and mix.
Add the matki and chillies with enough water to just cover the matki.
Allow to simmer gently for at least 10 minutes or until all the water is absorbed.
Add the lemon juice and a little salt to taste.
To make the Pickled Apple:
Cut the apple across the diameter and slice several rings thinly from each half, using a mandolin.
Chop the rest of the apple into small cubes.
Place the lemon juice in a bowl and mix in the castor sugar
Place the apple in in the bowl and leave for at least 10 minutes. It will keep in the fridge for at least a week.
To finish:
Flake the mackerel into pieces (minus the skin). You may not need all the mackerel depending on the size of the fillets.
Place the coconut in a dry non-stick pan and heat until the coconut turns golden brown.
Fry the sage leaves in hot oil for a few seconds until crispy and drain on kitchen paper.
Place the dal on a shallow serving plate and arrange the mackerel, pickled apples and caper berries on top. You will not need all the pickled apples.
Scatter the coconut and sage leaves over.
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