Misal

Ingredients

For The Misal Masala

• 2 tbsp oil
• 1/8 cup thinly sliced onions
• 1/8 cup grated dry coconut (kopra)
• 1 tbsp coriander (dhania) seeds
• 1 1/2 tbsp sesame(tal) 
• 3 to 4 black stone flower or Patthar Ke Phool, also known as dagad phool
• 3 to 4 pcs cloves (laung / lavang)
• 7 to 8 pcs peppercorns (kalimirch)
• 2 1/2 mm stick cinnamon (dalchini)
• 7 to 8 whole dry kashmiri red chillies
• 1 tbsp red chili powder
• 1 1/2 pcs garlic (lehsun) cloves
• 1/4 tsp hing

For The Misal

• 1 1/2 tbsp oil
• 1/2 tsp cumin seeds (jeera)
• 1/8 cup finely chopped onions
• 1/2 cup finely chopped tomatoes
• 1/8 tsp turmeric powder (haldi)
• 1/4 cup matki (moath beans) sprouts
• 1/4 cup safed vatana (dried white peas) sprouts
• 1/4 cup moong (whole green gram) sprouts
• 3/4 tsp chilli powder
• 1 tbsp finely chopped coriander (dhania)
• 1 tbsp temrind paste
• salt to taste

For Serving

• 1/2 cup mixed farsan (chivda)
• 1/4 cup potatoes
• 1/4 cup finely chopped onions
• 2 tbsp finely chopped coriander (dhania)
• 4 laddi pavs
• 2 pcs lemon wedges

Method

For the misal masala

1. Heat the oil in a broad non-stick pan, add the onions and coconut and dry roast on a medium flame for 2 to 3 minutes.
2. Add all the remaining ingredients and saute on a medium flame for 3 to 4 minutes.
3. Remove from the flame and allow it to cool completely.
4. Once cooled, blend in a mixer to a smooth powder without using any water.
5. Misal masala is ready.
6. Store in air tight container freeze for 1 month.
7. When using 3 tbsp Masala grind again with 4 tbsp water and make smooth pest.  Keep aside.

For the misal

1. Heat the oil in a pressure cooker and add the cumin seeds.
2. When the seeds crackle, add the onions and saute on a medium flame for 1 to 2 minutes.
3. Add the prepared misal masala and saute on a medium flame for 1 more minute.
4. Add the tomatoes, turmeric powder and a little water 1 tbsp, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
5. Add the matki, safed vatana, moong sprouts and mix well.
6. Add 2 cups water and salt, mix well and pressure cook for 3 whistles.
7. Allow the steam to escape before opening the lid.
8. Add the chilli powder, tamarind pest and 1/2 cup of water and coriander, mix well and simmer for 5 to 6 minutes, while stirring occasionally.

How to proceed

1. Just before serving pour 1/4 of the misal in a serving bowl, sprinkle 2 tbsp of mixed farsaan,2 tbsp of batata poha, 2 tbsp of onions and 1 tbsp of coriander over it.
2. Repeat with the remaining ingredients to make 3 more servings.
3. Serve immediately with laddi pavs.