Recipe of Speedy Shatkora Matki Masura

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Before you jump to Shatkora Matki Masura recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Lowering costs Within the Kitchen.

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The kitchen by itself gives you many small means by which energy and money can be saved. It is reasonably uncomplicated to live green, after all. A lot of it is basically making use of common sense.

We hope you got benefit from reading it, now let's go back to shatkora matki masura recipe. To cook shatkora matki masura you only need 21 ingredients and 6 steps. Here is how you achieve it.

The ingredients needed to cook Shatkora Matki Masura:

1. You need 150 g (5 oz) of sprouted moth beans.
2. Use 150 g (5 oz) of sprouted green lentils.
3. You need 2 tbsps of oil.
4. Get 1/4 tsp of cumin seeds.
5. Use 1/4 tsp of mustard seeds.
6. Provide 5 of small or 2 large curry leaves.
7. Use 1 of bay leaf.
8. Use 1-2 of whole dried Kashmiri chillies.
9. You need 1 tsp of ginger paste.
10. Prepare 1 of garlic clove, crushed.
11. You need 1 of medium onion, cut in half and sliced.
12. Take 1/2 of shatkora.
13. Take 15 g (1/2 oz) of freshly grated coconut plus 1 tbsp for garnishing.
14. You need 2 of tomatoes, seeds removed and chopped.
15. Use 2 of tsps goda masala (or garam masala).
16. Use 1 tsp of Kashmiri chilli powder.
17. Take 1/2 tsp of turmeric.
18. Get pinch of asafoetida.
19. Take 1/2 tsp of coriander powder.
20. Prepare 1/2 tsp of salt.
21. Prepare handful of fresh coriander, chopped.

Instructions to make Shatkora Matki Masura:

1. Place the sprouted lentils and beans in a pan and pour over 6 cups of boiling water. Cook for 15 minutes. Remove the flesh from the shatkora and slice..
2. Heat the ghee in a skillet over low heat. Add the cumin seeds and mustard seeds. When the seeds start cracking, add the curry leaves, bay leaf, dried red chilies, ginger, garlic and sauté for 1 – 2 minutes..
3. Add the onion and fry until golden brown. Add the grated coconut and cook for a further 5 minutes..
4. Add the chopped shatkora, tomatoes, goda masala, chilli powder, turmeric, coriander, asafoetida and sauté for 5 minutes until the tomatoes become soft..
5. Add the lentils and beans with the water they were cooked in and mix well. Add the salt. Cook on a medium flame for half an hour to an hour depending on how soft you like your lentils/beans, adding water if it becomes dry. Note: once lentils are sprouted they can be eaten raw so don't worry about the cooking time. Stir in the coriander..
6. Top with grated coconut and serve hot with paratha or pikelets..

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