Wednesday, March 13, 2013

Misal

Yum
Thursday nights in my hostel mess were misal pav nights. The cries of "No misal" rang out loud every thurday, but the mess cooks feigned temporary deafness to the cries. If it weren't for the restaurants and to some extent our college canteen, I would never have found misal even a tad bit delectable. But misal is really yummy once made well.This definitely is the most tedious of the recipes I have posted until now. Don't be mistaken, there are some which take more time, but nothing else has so many ingredients and so many different components. The end result is definitely worth the work put into it. The easiest way of course is if you can find the ready made masalas for each of the component. But they are not available in Bangalore and my cousin does not frequent Kolhapur that often to get it for me from there. But it isn't complicated to make the masala as we cook and freshly made masalas always taste the best. The plus point of this is that this misal tastes nothing like the one I got in my hostel mess and on days I make this my husband is in extra good mood that he got something other than chapati.



Serves - 3

Ingredients:

Usal:

Matki (moth beans) - 3/4 cup
Potato - 1 medium
Hing (asafoetida) - a pinch
Turmeric - 1/2 tsp
Oil - 1 tsp
Mustard seeds - 1/2 tsp
Salt -1 tsp
Water

Kat:

Cloves - 1
Cinnamon - 1/2 stick
Peppercorns - 4-5
Bayleaf - 1
Garlic - 2 cloves
Ginger - 1 inch piece
Cumin powder - 1 tsp
Coriander powder - 1 tsp
Onion - 1
Tomato - 1
Dessicated coconut - 1/2 cup
Oil - 2 tsp
Hing - a pinch
Turmeric powder - 1 tsp
Chilli powder - 1-2 tsp ( as per taste)
Kokum - 2-3 or tamarind pulp - 1 tbsp
Salt
Water

Misal:

Usal
Kat
Sev/Mixture
Onion - 1
Tomato - 1
Coriander leaves - 1/2 cup chopped

Method:

Usal:

1) Soak matki in water overnight. Drain the water and allow the matki to sprout.
2) Heat oil in a kadhai, add mustard seeds and allow them to splutter.
3) Add sprouted matki and chopped potato to the kadahi
4) Add water, salt, hing, turmeric and cook until potato and matki are done.

Kat:

1) Grind cloves, cinnamon, peppercorns, bayleaf, ginger, garlic, cumin powder and coriander powder.
2) Heat oil in a kadhai and add the ground mixture and fry for 1 minute
3) Add chopped onion to the kadhai and saute till onion turns translucent
4) Add chopped tomato and the dessicated coconut and fry for another 4-5 minutes.
5) Once the above mixture cools, grind into fine paste with a little water
6) Add the paste to a pan and add hing, turmeric,salt, chilli powder, kokum or tamarind pulp and 1 cup water
7) Cook for 8-10 minutes. Add more water if needed to maintain the consistency of the gravy.

Misal:

1) Add the kat, chopped onion, chopped tomato, chopped coriander and the sev/mixture to the usal and enjoy with pao/bread.

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