Moth bean/ Mataki – 1 cup
Onion - 3 medium
Tomato (puree) – 1 medium
Oil – 2 tablespoon
Kashmiri red chilly powder/
misal masala – 2 teaspoon
Freshly grated/Dry coconut
– ¼ cup
Garam masala – 1 teaspoon
Turmeric powder – ¼ teaspoon
Ginger garlic paste – 2 teaspoon
Curry leaves – 10
Mustard seeds – 1/2 teaspoon
Cumin seeds – ½ teaspoon
Jaggery – 1 teaspoon
Pav/ buns - 6
For garnishing:
Finely chopped onion
Chopped coriander leaves
Ready Mixture/ farsan
Lemon
Recipe:
- Wash and soak mataki in water for 6-7 hours.
- Tie in muslin cloth for at least 12 hrs. for sprouts.
- Pressure cook sprouted mataki for 1 whistle.
- Heat 1 teaspoon oil in a pan.
- Add 1 sliced onion and fry until they turn nice brown in color.
- Take it out and keep it aside to cool down.
- Now add coconut in the same pan and fry until coconut changes the color.
- Add coconut and onion to blender and make smooth paste with very little water.
- Heat remaining oil in a pan.
- Now add mustard seeds, cumin seeds and curry leaves.
- Once it started to splutter, add finely chopped onion.
- Fry onions until they turn light brown.
- Now add ginger garlic paste and fry until raw smell goes off.
- Add ground masala and saute it for 2-3 mins.
- Add tomato puree and saute for 4-5 mins on low flame.
- Now add kashmiri red chilly powder, turmeric powder and garam masala powder.
- Mix well and saute till oil starts to separate.
- Now add boiled mataki, water, salt and jaggery.
- Let it come to boiling point.
Take misal in a bowl.
Add finely chopped onion,
farsan and finely chopped coriander leaves.
Serve with bun/ pav, extra
bowl of curry , finely chopped onion and lime pieces.
