Farsan gets over in no time.
Before it disappears, I wanted to prepare the Misal-Pav.
I usually dont prepare the katacha rassa and usal separately. I prepare it together. It eases the process.
Ingredients:
For the Misal:
Matki/ moth beans - 1 cup
Onions - 2 - finely chopped
Tomatoes - 2 - finely chopped
Garlic - chopped
Ginger
Mustard seeds - 1 tsp
Jeera seeds - 1 tsp
Green chillies - 3
grated dry coconut - 2 tbsp
Hing
Garam Masala - 1 tsp
Chili powder - 1 tsp
Turmeric powder - 1 tsp
Coriander powder - 1 tsp
Chole Masala -half tsp
Pav Bhaji Masala - half tsp
Salt
Oil - 3 tbsp
Water
For the Misal-Pav
Pav
Farsan - half kg
chopped onion
chopped coriander leaves
Lemon wedges
Procedure:
Preparing the Misal
1. Soak the Matki overnight and then wrap it in muslin cloth and place it in an air tight container for 8 hours. This will cause the matki to sprout.
2. Boil it in water till half cooked and keep aside.
3. Take a kadhai, add Oil.
4. Once hot, add mustard seeds. Once they splutter, jeera, hing, chopped garlic petals, green chilies .
5. Next add the chopped onions. Once they are golden brown, add the chopped tomatoes.
6. Add the chili powder,turmeric powder, coriander powder and all the masalas and mix well. Wait till the oil leaves the masala.
7. Next add boiling water around 3 cups and let it boil for some time. Also add salt
7. Finally add the boiled matki and let it cook for another 5 minutes. Add the grated dry coconut
8. Garnish with Cilantro.
Serving the Misal Pav
1. Take a bowl. Add the farsan layer at the bottom.
2. Using a ladle, layer it with the Matki from the cooked Misal.
3. Then add the rassa (gravy)
4. Top it with little more farsan.
5. Next add onions
6. Finally sprinkle lime juice.
7. Serve it with Pav and lime
