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 Suggestions For Living Green And Spending less In The Kitchen.

It was not really that long ago that hippies and tree huggers were the only ones to show concern regarding the well-being of the environment. That has completely changed now, since we all seem to have an awareness that the planet is having problems, and we all have a part to play in fixing it. Unless everyone begins to start living much more green we won't be able to fix the problems of the environment. These types of adjustments need to start occurring, and each individual family needs to become more environmentally friendly. Here are a few tips that can help you save energy, mainly by making your kitchen area more green.

A lot of electricity is wasted when fridges and freezers, both heavy users of electricity anyway, are not working efficiently. When you can get a new one, they use about 60% less than the old models that are more than ten years old. Always keeping the temperature of the fridge at 37F, coupled with 0F for the freezer, will save on electricity, while keeping food at the correct temperature. You can easily cut down how often the motor has to run by regularly cleaning the condenser, which will save on electricity.

The kitchen by itself provides you with many small means by which energy and money can be saved. Environmentally friendly living just isn't that hard. It's related to being practical, usually.

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

The ingredients needed to make Shatkora Matki Masura:

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