“Bagado ani Piyava Sukke (Moth Beans/ Matki and Onion Curry)” … here is a delicious semi dry side dish/ curry from GSB Konkani Saraswat Cuisine usually served with dal/ saar- rice during lunchtime … it also tastes great served with chapati /parathas /poori /Dosas etc. … do try this dish, the crunch of onions along with matki makes it that much more scrumptious …. Yummilicious …
** Sukke is a favorite dish in our home and I have often shared it in various combinations, like pulses with veggies, only veggies and at times only pulses too. Sukke is a traditional semi dry masala side dish prepared in almost every GSB Konkani Saraswats home and is served mostly with rice during lunchtimes along with either Dalitoy or Saar. However many who have now settled in northern parts of India prefer to relish it with chapati/roti and I must say it tastes wonderful. This time I am sharing a sukke recipe prepared with bagado/ matki/ moth beans along with onions only.
** Though I did want to add some veggie like kooka, kadgi, kananga or suran along with bagado while preparing this dish, I did not do so as by mistake I had soaked the beans in excess and addition of veggies would increase the quantity of the curry which I did not want, so if you want to add any veggie, go ahead and do so, it tastes wonderful and also veggies are important in every meal. All you need to do is cook them separately and then add both the moth beans and cooked veggie along with masala and cook following the same method mentioned for this recipe.
** I am common link to all sukke dishes shared in the blog before at the bottom of this recipe, you can just go through the same for other recipe combination and also know more about the dish. Do try out various amchigale/ GSB Konkani Saraswat dishes in your homes and enjoy them with your family and friends, they are all very healthy and definitely will not upset your stomach or make you uneasy after a good meal. There are many more recipes like ambat, koddel, sagle, sukke, bendi, hummana, gashi prepared with addition ground masala, do browse through and try them in leisure.
** Here is my simple method of preparing “Bagado ani Piyava Sukke (Moth Beans/ Matki and Onion Curry)” ... My Style ....
** Ingredients :
Bagado/ Matki/ Moth Beans : 2 cups
Onion/ Piyavu/ Kanda : 2 large sized
Salt/ Namak/ Meeta : to taste
Oil/ Tel/ Tela : 2 tblsp
** Masala to be Ground :
Coconut/ Soyi/ Nariyal: 1 heaped cup freshly grated.
Tamarind/Imly/Chinchama : one large marble sized / say about 1 tsp
Urad dal/ Black gram dal: 2 tsp
Coriander Seeds/ Dhania/ Kothimbir : 2 tblsp
Methi seed/ Fenugreek seeds : ½ tsp (Optional, I have added)
Red Kashmiri Chillies/ Kumte mirsanaga/ Byadgi Mirchi : 8-10 (+/- depending on individual taste)
Oil/ Tel/ Tela : 1-2 tsp
** For Tempering/ Pannaka/ Tadka :
Oil/ Tel/ Tela : 1 tsp
Mustard Seeds/ Rai/ Sasam : 1 tsp
Curry leaves/ Kadipatta/ Karbevu : 10-12
** Wash and soak Moth Beans in plenty of water for 6-8 hours or overnight. Wash well, rinse and then add it into a pressure cooker with water, say about 2 inches above the level of matki and pressure cook on medium heat to 2 whistles, lower the heat and cook for another 5 minutes, then raise the heat and again cook to 2 whistles.
** Note: You can use sprouted Moth Beans/ Bagado/ Matki here too. You just need to prepare the sprouting procedure 2 days ahead and rest method is same
** Keep aside and allow the pressure in the cooker to fall on itself. Once you are able to open the lid, do so gently and add in 2 cups of clean water to the cooked bagado and mix well. Now strain the cooked water gently by titling the vessel into another vessel. This can be prepared into saar if desired to be served rice.
** Note : Do not discard the drained cooked water. You can use it immediately to prepare saar with the addition of tomatoes and spices or you can store it in the fridge once it has cooled down and prepare the saar next day. In case you are not interested in preparing saar just drain the excess and use it for grinding the masala.
** Peel off the outer skin of onions and cut them into medium sized pieces. Do not chop too fine, we need to get them as bites when relishing the sukke.
** To be ground to masala : Heat oil in a small kadai, add urad dal, let fry a bit, when colour changes slightly reddish add methi seeds, wait for a second and then add coriander seeds, continue to fry for a few minutes, lastly add Red chillies and fry for a minute or two. Do not burn the ingredients while frying.
** Remove and add all into a mixer grinder along with freshly grated coconut, tamarind and grind to a semi coarse paste using the cooked water if any. The paste should not be very fine/ nor too coarse. Remove and keep the masala ready aside.
** In a thick bottomed kadai add oil, when hot add chopped onions and fry on medium heat till they turn translucent. Add in the ground masala, mix well and fry for a minute of two, lastly add in the pressure cooked bagado/ matki along with the water if any. Add salt to taste and mix well. Cook on medium heat stirring often.
** Check the thickness of curry and add in extra water only if any if necessary as this is a semi dry curry. Heat the curry well on medium flame, stirring often until bubbles appear on surface. Lower the heat and cook covered until thoroughly cooked and done.
** For Tempering/ Pannaka/ Tadka : Heat oil in a small pan, when hot add mustard seeds, when they begin to crackle add in the curry leaves, fry a bit, then pour it over the simmering curry, mix well and let cook for another 2-3 minutes. Remove and keep it aside covered for 20-30 minutes for the flavors to seep in.
** “Bagado ani Piyava Sukke (Moth Beans/ Matki and Onion Curry)” is done and ready to be served. Tastes awesome served with Dalitoy/ Saar along with rice and any salad, upkari as accompaniment during lunchtimes. You can serve it with roti/ chapati/ parathas or dosas too if desired or you prefer roti for lunch, it tastes wonderful. Do try out this delicious dish and relish the same with your family and friends.
** Note : On resting the curry dries up well, if too dry, you can sprinkle some hot water and mix it up well before serving. The texture usually is as that you see in the picture posted, but at times in many homes they prefer to have a little bit of thick gravy for sukke in which case you can keep the texture slightly thicker too, it is individual choice.
** I am sharing below a common link to all “Sukke” items posted before in the blog and you can check out for the same and prepare this dish in various other veggie combinations too. Also sharing common link to all “Saar” preparations shared in blog which includes method of preparing “Saar” from cooked pulses water too, just browse through and try them, they are all tasty and sure to be loved by all …..
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