Misal is a savoury dish from the state of Maharashtra...made primarily of sprouted moong dal. One must appreciate that there are two similar dishes -misal and usal. Usal is watery I'm consistency and is spicy while misal is made out of usal sans the watery consistency and loads of namkeens. Since misal is made of sprouts it goes without saying that the dish is an excellent source of folic and amino acids thus is highly nutritious. This dish, however, deviates from he traditional recipe and has no onion or garlic in it.
Time Taken: For making sprouts a day; for misal 20-25 minutes
Serves: 3-4 persons
Goes well with: pav, bread or even rice.
Ingredients:
Usal:
Moong dal sprouts 2 cups
Tomatoes 2nos finely chopped
Ginger 3" grated
Green chillies 3-4
Curry leaves 4-5 sprigs
Coriander leaves for garnishing
Mustard seeds 1 tsp
Turmeric powder 1 tsp
Degi mirch powder ½ tsp
Kashmiri mirch powder 2 tsp
Coriander powder 1 tsp
Goda Masala (optional) 1 tsp
Salt to taste
Oil 3 tbsp
Misal:
Usal
Fine sev 1 cup
Mixture sev/ farsaan 1 cup
Coriander leaves finely chopped
Method:
1. Heat oil in a pressure cooker add mustard seeds, chopped green chillies and curry leaves to it. Let them crackle.
2. Once they crackle add grated ginger and let it dry slightly. Add finely chopped tomatoes to the oil.
3. When the tomatoes are half done add the sprouts along with turmeric, degi mirch, Kashmiri mirch, goda Masala, coriander powder and salt.
4. Fry for 2-3 minutes and add water. Close the cooker and set on high flame until one whistle after which let it cook on simmer for 10 minutes.
5. What you get is basically USAL to make misal continue with the method below.
6. Take a bowl first place fine sev in it. With help of a ladle just take out the sprouts and put them in the bowl. Now add some mixture sev or farsaan over it and garnish with chopped coriander.
Plating:
In a plate place the pav or bread along with some kachumbar salad. Serve it with misal and in another smaller bowl serve the watery usal as well.
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