|30ml Oil||3g Cumin Seeds||1 Teaspoon Laxmi Hing|
|50g Onions, Sliced||30g Dry coconut, Grated||2g Coriander Seeds|
|1g Cloves||1g Peppercorns||2g Cinnamon Stick|
|2 Dry Kashmiri Red Chillies||2g Garlic||30g Onions, Chopped|
|40g Tomatoes, Chopped||2g Turmeric Powder||20g Moth Beans
|20g Dried White Peas||20g Whole Green Mung Beans||15g Black Eyed Beans
|2g Chilli Powder||2g Coriander, Chopped||Salt to Taste|
|Mixed Farsan||Pav||Lemon Wedges|
Method:For the Misal Masala:
Heat oil in a broad non-stick pan. Add onions, coconut and dry roast on a medium flame for 2 to 3 minutes. Add all the remaining ingredients and saute on a medium flame for 3 to 4 minutes. Remove from the flame and allow to cool completely. Once it cools down, blend in a mixer to a smooth powder without using any water. Keep aside.
For the Misal Curry:Heat oil in a pan and add cumin seeds. When the seeds crackle, add 1 tea spoon Laxmi Hing powder, onions, and saute on a medium flame for 1 to 2 minutes. Add misal masala and saute on a medium flame for another minute. Add tomatoes, turmeric powder and a little water (approx. 1 tbsp), mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add matki, white peas, moong and chawli sprouts and mix well. Add water, if required. Cook until the peas and sprouts get tender. Serve it hot with farsan, pav, chopped onions and lemon.