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Matki.chi Amti
 You have seen and read about the Matkichi Usal. So now here is the Amti. This amti is a watery version of the Usal. Yet what separates an Usal from an Amti is the souring agent. We use tamarind/ kokam(garcinia indica)/tomatoes. Much like a rasam n consistency but with beans and flavored with the Kala or Goda masala. This was a conversation between a Varkari and a Muslim that I heard one day and makes me smile when I remember it. Varkaris are people who visit Lord Vithal atPandharpur every year on foot. They are strict vegetarians and may be from any Hindu class/ caste. They could be people who have converted to vegetarianism later in life if not born into vegetarian families. Muslims are complete carnivores. So these two had a cool verbal match on whose food is better. Finally the Varkari said have you eaten Matki.chi Amti? Zak marel mutton la! Now I don't know how to translate that but I hope you understand the emotion! Matkichi amti is that much loved by a Marathi. Ingredients 1 cup sprouted matki/ moth beans 1 large onion 1 green chili 1/4 cup tamarind juice extract 2 inch jaggery piece water salt to taste 2 teaspoon oil 1/4 teaspoon asafoetida 1/2 teaspoon mustard 1 teaspoon Goda/ Kala masala 1/2 teaspoon turmeric 1/2 teaspoon red chili powder chopped cilantro for garnish Heat a pressure cooker. Add oil and do the tadka/ seasoning with mustard, slit green chili and asafoetida. Add the turmeric, red chili powder, and the Goda/ Kala masala. Be quick to add the sprouted and cleaned Matki. Top up with water, as much as the consistency you like, I used 1.5 glasses. Close the lid and allow just one whistle. That much is enough else it will crumble the beans completely. Open the lid once cooled add the salt, tamarind juice and jaggery and bring to a rolling boil. Garnish with fresh chopped cilantro and serve. It can be a nice beany soupy snack with less spicing. The standard amti goes with rice or bhakri the best but you can have it with chapati too. Tip: Don't try to cook matki without sprouting, only sprouting brings out the best in Matki. All material on this blog is Copyright © 2006, 2007 to Anna Parabrahma
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