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Soak the Dried yellow peas and matki overnight and cook them separately such that they are well cooked but not mushy.
Steps to Prepare the Masala :
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Take a frying pan. Add all of the ingredients listed under Masala Ingredients one by one, beginning with coriander, jeera, red chilies, cinnamon, cloves, and pepper.
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Dry roast all of these ingredients on medium heat until they emit a pleasant aroma. Roasting the ingredients thoroughly is a vital step because it improves the flavor and taste.
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After completing step 2, add 1/2 cup of sliced onion to this mixture and roast it with the other ingredients.
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To this, add 1 cup desiccated coconut and 1-2 ginger pieces, 4-5 garlic cloves, and dry roast all the ingredients till golden brown. Cool this mixture and Grind it into a fine paste.
Steps to Prepare the Misal Gravy:
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Heat oil in another pan or kadhai. Once the oil is heated crackle a tablespoon of mustard seeds and then add 8-10 curry leaves to it.
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Add one cup of finely chopped onion to this and cook on low heat until the onion turns golden brown.
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Stir in 1 tablespoon of red chili powder. You can use spicy red chili powder to enhance the taste.
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To this add the masala paste which we had prepared after dry roasting. Cook the Masala nicely, add a glass of water and cook further.
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Once the masala is cooked add the cooked yellow peas and matki to it and let it boil and cook. Add 2 cups of water. The gravy of missal is usually watery. Cook till you see oil separating and floating at the top.
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Hot and Spicy Misal is now ready to serve. Top it with Farsan, finely chopped onion, some lemon juice and garnish with coriander leaves. Enjoy this delicious recipe with Pav.