Soak moth in the water for at least 10 to 12 hours.
Drain all the water from matki. Remove hard moth beans, if any. Put cleaned moth in a cotton cloth, tie the cloth tightly and let the it sprout. It will take around 8 hours to sprout.
Pressure cook sprouted moth and wait till two whistles.
For making curry grind all spices to a fine powder.(ginger, garlic, pepper corns, cinnamon,cloves, bay leaf , cumin powder, coriander powder)
Cut 1 onion and 2 tomatoes in ½ inch cubes. In a wok, heat 4-5 tbsp oil. Put the grinded masala in it and sauté for couple of minutes. You will sense nice aroma of spices.
Then add onion and tomato cubes. Sauté for 2-3 minutes. Then add fresh grated coconut and sauté. Once the onion is done and the mixture starts leaving oil, turn off the heat and let the mixture cool down.
Once the mixture is become cold, add 1 cup water and grind it to fine paste on grinder.
In a saucepan, heat 2-3 tbsp oil. Temper with ½ tsp Mustard Seeds, pinch of Asafoetida powder, 1 tsp Turmeric Powder. Then add cooked Moth beans. Add little water and 1 tbsp Garam Masala. On low flame let it boil for few minutes.
In a saucepan heat 6 tbsp oil. Add 1 tsp Turmeric Powder, ½ tsp Asafoetida Powder, 4-5 tsp Red Chili Powder. Then add paste we prepared for curry. Add salt and Kokum. Add enough water. Bring it to boil for a minute.
switch off the flame, sprinkle some chopped coriander leaves.
Serve hot with chopped onion, tomato, lemon farsan or bhujiya, and pav.
