Ugadela Math/Sprouted Math Stir Fry
RECIPE: UGALDELA MATH/SPROUTED MATH STIR FRY
Ugadela Math/Sprouted Math Stir Fry is an easy to make, delicious way to prepare sprouted math or moth beans, Gujarati style. Math or Moth Beans look like moong beans but are pale yellow in colour. Contributing this recipe as a guest post for the blog The Big Sweet Tooth.
WHAT IS A GUEST POST?
It’s not every day that I get invited to do a guest post. So when Rafeeda asked me if wanted to be a guest on her blog, I was pretty excited.Basically, it is where one food blogger writes a post for another blogger’s site. In this case I’m a guest at Rafeeda’s The Big Sweet Tooth.
KNOW THE BIG SWEET TOOTH
As her blog name indicates, Rafeeda has a whole array of mouthwatering, tantalizing and tempting desserts. A Malayalee living in Dubai, I got to know Rafeeda during my early years of blogging through some common groups like Bread Bakers, Shhh Cooking Secretly that we both participated in. Her exposure to International Food Scene in Dubai, her cultural background and the yearning to try something different for her family has resulted in a wide range of recipes from Kerala Cuisine, Indian, Emirati to International. I find her Aseeda Bobbar (Emirati Pumpkin Wholewheat Sweet) very interesting and would love to try the recipe. As soon as this Adhik Maas fasting gets over, I’m going to try out her Muhalla/ Mhala (Emirati Date Crepes) as I’m a huge fan of pancakes. Her Tapioca Masala from the Kerala Cuisine is so easy to make and another bookmarked recipe. Her most recent bake Peanut Butter Cake had me wishing that I was her neighbor. I guess, I’ll just have to follow her recipe and bake it myself.
GET TO KNOW RAFEEDA
Do you ever get the feeling that though you’ve not met a person physically but only through the website, you’re able to bond instantly? Well, for me Rafeeda is that kind of person. Though I had not met her, I felt her warmth and humorous side through her blog posts. Love her writing style which as result makes enjoyable reading. 2013, hubby and I had planned a trot to Dubai to visit our son. As soon as our tickets were confirmed I got in touch with Rafeeda requesting that we meet up. Time, date and venue all arranged, we met and it was as though we were long lost friends. So much to talk about and the time was not enough. Rafeeda was the first food blogger that I met, warm, friendly and talkative. Busy lives have resulted in less communication over the years but we still keep in touch through our blogs.
MY DISH – UGADELA MATH/SPROUTED MATH STIR FRY
When Rafeeda asked to me to be her guest on her blog, I wanted to make a dish from the Swahili Cuisine, but I was not too happy how the dish turned out. The next best options were a Gujarati dish as I’m a Kenyan born Gujarati, or a bread as I love baking. So narrowed it down to Ugadela Math which though is an easy dish to prepare, it is really delicious and goes very well with plain rice and kadhi. Sometimes I enjoy it on its own as a light meal. I remember my mum would always prepare them during festivals or on special occasions. Whenever we make full Gujarati Thali ugadela moth is usually a part of it especially if we are serving aamras, shrikhand or doodh pak.
WHAT IS UGADELA MATH?
Math (pronounced as ma – th (as in mat), is Moth beans, Matki, Turkish Berry or Dew Beans. The shape is just like the green moong, but they taste different. This beans are widely used in the Gujarati and Marathi Cuisines. The word Ugadela means sprouted. I sprout the beans/math at home as I don’t get ready sprouted ones. In India they are easily available in the vegetable markets or shops.
HOW TO SPROUT MATH/MOTH?
- Soak the beans overnight in warm water.
- Next day drain out the water using a strainer or sieve.
- Wash the beans with normal tap water.
- Place the beans in a small colander or a sieve. It should sit well in a bigger bowl but the bottom of the colander or sieve should not touch the bowl.
- Place a damp thick cloth (I use a hand towel) over the beans or math.
- Place a flat dish, lid or a tile slab over the towel but it should not cover the colander or sieve completely.
- Place some heavy weight like a mortar pestle or a stone on the lid, dish or tile.
- Leave in a warm place.
- After 6-8 hours wash the beans under running water. Cover as above.
- In a warm place like mine the beans sprout well within 24 -48 hours.
- The most important thing to remember is to wash the sprouting beans at least twice a day so that they do not become sticky and slimy. Unlike green moong, moth gets slimy very quickly if left unattended.
Some Recipes Using Sprouted Math/ Moong
I love using sprouted moth/ math/matki to make the famous Maharashtrian Dish Misal Pav/ Usal Pav
Have you ever tried parathas stuffed with sprouted moong beans? Check out Sprouted Moong Paratha recipe.
Ingredients Required For Ugadela Math/Sprouted Math Stir Fry
Sprouted Math
Also known as moth beans, matki, mat beans, dew beans or Turkish Gram. Read above to know how to sprout these beans. In India some green grocers sell them.
Oil
Any regular oil. I like to use sunflower seed oil.
Whole Spices
Cinnamon stick, a few cloves, a few black peppercorns. Also need mustard and cumin seeds.
Fresh Ginger
I prefer to use minced or paste. You can cut the ginger into very thin strips and add to the stir fry.
Green Chilli
You can add chopped or paste. I prefer to use paste.
Asafoetida
Also known as hing. If you want gluten free ugadela math then omit the powdered hing as it contains wheat flour. Alternately, get the pure form of asafoetida.
Turmeric Powder
Hardar, haldi.
Coriander Cumin Powder
An essential spice mix in a Gujarati kitchen. Easy to make, check out the recipe here.
Salt
Add according to your taste.
Cinnamon Powder
Need a small amount. Should not overpower the other flavours.
Clove Powder
In a small quantity.
Sugar
Optional. We add a bit to balance the flavours.
Water
A litte water is required to cook the sprouts.
UGADELA MATH/ SPROUTED MATH STIR FRY
Ingredients
- 4 cups sprouted moth/math/dew berries
- 2 tbsp oil
- 1 inch cinnamon stick
- 4-6 cloves
- 6-8 pepper corns
- ½ tsp mustard seeds
- 1 tsp cumin seeds
- a generous pinch of asafetida
- ½ tsp turmeric powder
- 1-1½ tsp salt
- 1 tsp green chilli paste
- 1 tsp ginger paste
- 1 tsp sugar
- 1 tbsp cumin coriander powder
- ½ tsp cinnamon powder
- ¼ tsp clove powder
- ¼ cup water
Instructions
- Heat oil in a pressure cooker over medium heat.
- Add cloves, cinnamon stick and peppercorns.
- Add mustard and cumin seeds.
- As they begin to sizzle, add asafetida.
- Add chili and ginger paste. Stir fry for a few seconds.
- Add turmeric powder, give it a quick stir.
- Immediately add the sprouted moth.
- Add salt and mix well.
- Add water.
- Close the lid of the pressure cooker.
- Over medium heat let the sprouted moth cook for 1 whistle only.
- Take the cooker off the heat. When the steam is released open the lid.
- Add sugar, coriander cumin powder, clove and cinnamon powders.
- Mix well.
- Add chopped coriander and serve it with kadhi and plain rice.
Notes
- You can enjoy ugadela math on its own, add chopped onion, tomato and some lemon juice.
- I prefer cooking sprouted moth in a pressure cooker so they cook well and are not hard.
- If you prefer, you can cook them in a pan. You may have to add extra water. Cook till done.
- When you sprout moth, remember to wash them frequently as they tend to become slimy and smelly very quickly.
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If you do try this recipe then please either
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