Moth Beans-Spinach Gravy (Matki – Palak Amti)

matki palak amti
One of my readers requested for recipes with moth beans – matki. These are one of my favorite beans to cook, as they do not require pre-soaking. Sprouting these is also easy compared to any other beans. So I use them frequently. This is one recipe I made up. This is not any traditional recipe, but I decided to name it amti anyway. This was very delicious. I served it with flavored rice and it made a very nice meal. You could even serve this for guests.

1 cup moth beans (matki) sprouted
1 cup spinach
1/2 cup tomato
1/2 tea spn cumin seeds
1/4 cup onion

For paste – Fry a little in oil and grind with 1/4 cup coriander leaves
2 cloves
1″ cinnamon
1 tea spn chopped ginger
1 tea spn chopped garlic
4 red chillies
1/4 cup chopped onion
1 tea spn coriander seeds
1/2 tea spn cumin seeds
1/4 tea spn methi seeds

Heat oil and add cumin seeds. When they start popping, add onion. Fry till they turn brownish. Now add tomato, salt and cook till tomatoes are mushy.
Add chopped chopped spinach, sprouted beans and ground paste. Cook till done.
Serve hot with flavored rice or rotis/chapatis.

Serves : 3-4
Preparation time : 30mins

PS: To save some time, cook the beans in pressure cooker before adding it to the dish. Sprouting the beans is optional.

33 Comments for “Moth Beans-Spinach Gravy (Matki – Palak Amti)”


Thank you Shilpa for this recipe! I have purchased this matki beans for Kolhapuri Misal Paav recipe and still have some – lying in my pantry but didn’t know what to do with it.
Many thanks! :)




My seasonal greetings to all…!!

I would like to know what is this moth beans means? is it some what like cowpeas…sorry i didn’t get this. does it have another names…? is it from pulse family? Plse help me..would like to try do this..!!

Looking forward for a reply.




Hi Shilpa,

I prepared this dish yesterday but instead of matki I used green gram. It came out delicious. My husband dont like palak usually, even he liked the dish. Thanks for recipe.



Hi, I tried this recipe today, it turned out pretty good, but I had a question about the spice paste, I have tried couple of other recipes from your website that use similar fresh ground masala & each time there was one thing that didnt turn out well… I have noticed that even after grounding, there are some particles like coriander seeds, cinnamon pieces that remain and come in mouth while eating the curry. Is this normal or am I not grinding it properly? I use a Cuisinart grinder (purchased here is US as I dont have a grinder from India here). Somehow the powder remains coarse, maybe I am frying the stuff too much which makes it very crispy. Not sure whats going wrong, your help would be greatly appreciated. Thanks Shilpa for this rocking website :-)


If the spices become too crispy, it helps in grinding. I think you can add a little water and make a paste instead of just making powder. Yes, it needs to be ground fine.



Hi Shilpa,
I tried this just now, and though I was a little off with the measurement for the moth beans, it still turned out pretty good. Thanks for the recipe.



Hi Shilpa,

I do make the same using chana dal or arhar (tuvar) dal, and it’s a hit at home. I’m sure all are going to like the new combination. Winter being around, spinach is always handy.
I’m just waiting to try out this…… Thanx for this recipe.



I tried this recipe and it turned out ok. I think the gorund paste din’t tatse very good, or i don’t know if i did something wrong. I roasted all the paste ingredients excpet corriander leaves and ground them! you have said 1/4th cup onion and you said put that 1/4th cup for grinding right? and we need more for the actual gravy?

I try lots of you recipes and simply love it.

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