This Recipe is free from :

• Wheat
• Peanuts
• tree nuts
• dairy
• casein
• soy
• egg
• sesame
• fish
• shellfish

Ingredients

1. Sprouted matki - 1 cup
2.  dry coconut flakes - 1 cup
3.  tomatoes - finely chopped - 2
4.  ginger - finely chopped - 1/2 inch
5.  turmeric powder - 1/2 Tsp
6.  Goda masala / garam masal - 2 TBSP
7.  red chilli powder - 1 Tsp
8.  Salt to taste.
9.  Vegetable oil - 3 TBSP.
10.  Hing - 1/4 TSP

Method

1.  In a Pan heat 1/2 TBSP oil. Saute dry coconut flakes on medium flame till they turn nice golden brown color. Remove and keep aside.
2.  In same pan add another 1/2 TBSP oil. Add tomatoes , ginger and saute till the tomatoes are nice and mushy.
3.  Grind the coconut flakes and tomatoes together in fine paste

InstaPot method -

1. Turn instaPot on saute mode. Once warm , add 2 TBSP oil. Once oil is hot add hing powder and the coconut-tomato paste . MIx well and saute for 1-2 minutes.
2.  Add all the dry spices - turmeric powder , goda masala , red chilli powder , salt to taste. Saute till the masala starts ozzing oil.
3.  Add sprouted matki and mix well. Add water to adjust consistency. Get it to nice boil.
4.  Start on pressure cooker mode , Steam closed , cook for 15 minutes.
5.  Garnish with choice of pharsan , cilantro and serve hot.

Kadai method -

1.  In a kadai or pan add 2 TBSP oil. Once oil is hot add hing powder and the coconut-tomato paste . MIx well and saute for 1-2 minutes.
2.  Add all the dry spices - turmeric powder , goda masala , red chilli powder , salt to taste. Saute till the masala starts ozzing oil.
3.  Add sprouted matki and mix well. Add water to adjust consistency. Get it to nice boil.
4.  Cook for 15 minutes till the sprouts cook .
5.  Garnish with choice of pharsan , cilantro and serve hot.