Misal Recipe

Ingredients

• 2 tablespoon virgin olive oil
• 1/2 cup grated coconut
• 1 teaspoon cumin seeds
• 1 1/2 peppercorns
• 1 dry red chili
• 1/2 cup chopped tomato
• 1/4 cup matki sprouts
• 1/4 cup green moong dal
• 1/2 teaspoon chilli powder
• 4 pav
• 1 cup chopped onion
• 4 tablespoon chopped coriander seeds
• 1 1/2 clove
• 1 cinnamon stick
• 1 1/2 cloves garlic
• 2 pinches powdered turmeric
• 1/4 cup boiled safed vatana
• 1 tablespoon boiled chawli
• salt as required
• 2 tablespoon lemon wedges

Instructions

1. Take a large non-stick pan and heat oil on a medium flame. Add onions and coconut in pan. Roast them on a medium flame for 2 minutes.
2. Add cloves and peppercorns in pan and mix it well with onions. Add 1 tbsp coriander powder and ½ tsp cumin seeds. Mix well.
3. Now add cinnamon stick along with garlic cloves and dry red chilli. Saute on a medium flame for 5 minutes. Toss the pan well.
4. Remove from the flame and keep aside. Let it cool completely. When it is cool, transfer it to a blender jar and blend for a smooth powder.
5. Now take a pressure cooker and heat oil on a medium flame and add remaining cumin seeds. When cumin starts to crackle, add onions and saute on a medium flame till onions become translucent.
6. Now add the prepared misal masala and saute on a medium flame for another minute. Then add chopped tomatoes, turmeric powder and a tbsp. water.
7. Mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
8. Now add the matki, safed vatana, moong and chawli sprouts and mix them well. Add 1 cup of hot water and season with salt. Mix well and pressure cook for 3 whistles.
9. Allow the steam to escape before opening the lid. Then add the chilli powder and coriander. Mix well and simmer for 5 minutes, while stirring occasionally. Serve immediately with laddi pavs and lemon wedges.