Soak matki overnight and make it sprout. Heat oil. Add mustard seeds and then add jeera, dhania powder, turmeric, chillies, hing, ginger, garlic and onion. Fry till the onion is translucent (do not brown)
Add washed matki, salt to taste and 2 cups water and cook in the pressure cooker for 2 whistles.
Add coconut milk /desiccated coconut, pinch of sugar and garnish with coriander
Variation - A drier version can be made using lesser quantity of water and 2-3 tomatoes and some garam masala.
Bawarchi of the Week
A teacher and a blogger, Jaishree is an expert on authentic and traditional Indian cuisine.