By Vidushi Singh
A spicy dish from western India which is misal served with bread or pav. It has a unique spicy topping with chivda mix, or sev or farsan.
2 cup moth beans / matki (sprouts) ¼ tsp turmeric ½ tsp salt 1 cup water for masala paste: 2 tsp oil 2 inch ginger (roughly chopped) 1 onion (finely chopped) 2 clove garlic ¼ cup dry coconut / kopr 1 tomato (finely chopped) ¼ cup water
3 tbsp oil 1 tsp mustard 1 tsp jeera / cumin few curry leaves 1 tsp kashmiri red chilli pwoder ¼ tsp turmeric / haldi 1 tsp coriander powder 1 tsp garam masala small piece jaggery ½ tsp salt 5 cup water for serving 2 cup farsan / mixture ½ onion 2 tbsp coriander leaves 6 pav 1 lemon
Start by making the masala paste by blending 2 tsp oil, 2 inch ginger,1 onion 2 clove garlic, ¼ cup dry coconut 1 tomato and ¼ cup water.
Take a kadai and add 3 tbsp oil, splutter 1 tsp mustard, 1 tsp jeera and few curry leaves sauté and mix.
Now add ¼ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder and 1 tsp garam masala. sauté well.
Now mix both masala paste and ingredients saute well. Add in cooked small piece jaggery and ½ tsp salt.
Also add 5 cups water and adjust the consistency accordingly. cover and boil.
As oil starts to float it indicates misal is ready. in a serving plate, take matki usal add some farsan over it.
Top it with chopped onions and coriander leaves over it. and serve with pav!