300ml Water 15g or 2 spoons Ghee 20g or 2 spoons Chopped coriander
Prep Time: 5 min Cook Time: 40 min
Cuisine:
Indian
Course:
Main
Course
Main
Serves:
2
Yield:
380g
Method:
Step 1: Soak the pulses overnight in water Step 2: Drain the water in the morning and add the soaked pulses, Magic Mixx (from the packet), and 300ml of fresh water to a pressure cooker. Step 3: Pressure cook for 25-30 minutes, then let the pressure cooker cool down. Step 4: Take 1/4th of the cooked pulses and mash it into a smooth paste. Step 5: In a small pan, heat the ghee, add the mashed pulses, and stir in the chopped coriander to make a flavorful tadka. Step 6: Mix the tadka with the remaining pulses, stirring well to remove any lumps. Step 7: Serve hot in a beautiful bowl. Optional: Add your own creative tadka with extra love and flavor! Tip: Adjust consistency to your liking by adding hot water
CALORIES
253
PROTEIN
15.99g
CARBS
41.89g
FAT
17.07g
FIBRE
13.6g
SUGAR
1.25g
ADDED SUGAR
0.23g
SODIUM
1533mg
CALCIUM
165mg
IRON
8mg
Serve your Matki Masala with Hot Roti or Parathas and a spoonful of ghee drizzled on top for that rich, indulgent flavor. Add a side of fresh onions and a wedge of lemon for an extra ziing!