Planning a morning brunch – try cooking in slow cooker, add everything to it a night before, set the timer and in the morning you will have your brunch ready – add tadka/tempering, adjust spices and enjoy quality time with your family..now that sounds good and promising and believe me it is. Noting like, waking up to your meal half cooked for you. 🙂 It took me time to adapt to the slow cooker version of matar/matra, when cooking on cooktop (matar kulcha recipe)is comparatively fast and easy. But once I tried it, I was amazed at the results – no more mushy matar.
Made traditionally, these beans require 3-4 hours of soaking time followed by cooking on a low heat until matar are soft and tender. But now soaking is no longer required as slow cooker takes care of this step. Read all about slow cooker here.
RECIPE DETAIL -Wash matar and add it to the slow cooker along with salt, set the timer. After 3 hours mater will start to become soft, let it cook undistured and matar will be done in desired time. Later mix in spices and finish the dish by adding chopped onions, tomatoes topped with tangy chutneys.
Advantage of using slow cooker for this recipe is that it allows the matra to stew slowly without disintegrating. In slow cooker, matra/matar are cooked to a point where they are soft, blended but still have a little shape left to them.