Matki Curry

Ingredients:

1. Matki – 1 cup (soaked in water for 7 to 8 hrs and tie it in a thin cloth for sprouting it)
2. Green mugh dal – ½ cup (soaked in water for 7 to 8 hrs and also sprout it)
3. Onion – 2 (chopped)
4. Garcli flakes – 4 to 5 (slightly mashed)
5. Karipatha leaves 
6. Tomatoes – 2 (chopped)
7. Red chilli powder – 2 to 3 sps
8. Turmeric powder – 1 sp
9. Daniya powder – 1 sp
10. For tadka – rai – 1 sp, jeera – 1 sp
11. Salt to taste
12. Cooking oil – 3 sps

Method:

1. Heat oil in a pressure cooker add rai and jeera. Fry for 1 min.
2. Now add chopped onions, garlic flakes and karipath leaves. Fry till the onions are brown.
3. Now add the sported matki and mugh. Fry then for 3 mins.
4. Add red chilli powder, turmeric powder and daniya powder. Fry for 1 min.
5. Add tomatoes and salt. Fry till the tomatoes are cooked.
6. Add 2 glasses of water and close the lid of the pressure cooker with the weight on it for not more than 10 min.
7. Garnish it with fresh coriander leaves and serve it roti / rice.