Recipe: Yummy Shatkora Matki Masura

Shatkora Matki Masura.

You can cook Shatkora Matki Masura using 21 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Shatkora Matki Masura

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

Shatkora Matki Masura step by step

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..