Misal
- Home
- Misal
Recipe
Ingredients
For Misal Curry (Kat)
- Sprouted Moth Beans (Matki): 1 cup, boiled
- Tiger Misal Masala: 3-4 tbsp (adjust to taste)
- Onions: 2 medium, finely chopped
- Tomatoes: 2 medium, finely chopped
- Ginger-Garlic Paste: 1 tbsp
- Turmeric Powder: 1/4 tsp
- Red Chili Powder: 1/2 tsp (optional for extra spice)
- Coriander Powder: 1/2 tsp
- Cumin Seeds: 1/2 tsp
- Mustard Seeds: 1/2 tsp
- Curry Leaves: 8-10
- Asafoetida (Hing): A pinch
- Oil: 3-4 tbsp
- Salt: To taste
- Water: 2-3 cups (adjust for consistency)
For Garnishing and Serving
- Farsan/Shev: 1 cup
- Chopped Onions: 1/2 cup
- Chopped Coriander Leaves: 2 tbsp
- Lemon Wedges: For serving
- Pav (Indian Bread Rolls): As needed
Instructions
- 1. Prepare the Tempering :
- Heat oil in a pan or kadhai.
- Add mustard seeds and let them splutter.
- Add cumin seeds, curry leaves, and asafoetida. Sauté for a few seconds.
- 2. Cook the Base :
- Add finely chopped onions and sauté until golden brown.
- Stir in ginger-garlic paste and cook until the raw smell disappears.
- Add chopped tomatoes and cook until they turn soft and oil separates.
- 3. Add the Spices :
- Add turmeric powder, red chili powder (if using), coriander powder, and Tiger Misal Masala.
- Sauté for 1-2 minutes to enhance the aroma.
- 4. Add Sprouted Beans and Water :
- Add the boiled sprouted moth beans (matki) to the masala mixture.
- Mix well and add 2-3 cups of water to achieve a thin, curry-like consistency.
- Add salt to taste and simmer for 8-10 minutes.
- 5. Assemble and Serve :
- In a serving bowl, add a ladle of prepared misal curry (kat).
- Top with farsan/shev, chopped onions, and coriander leaves.
- Serve hot with pav and a wedge of lemon.
Tips
- To enhance the flavor, you can add a splash of tamarind pulp for tanginess.
- Adjust the spice level by adding more or less Tiger Misal Masala.
- For a smoky flavor, you can add a few drops of coconut oil while simmering.
