JHANJHANIT MISAL
MISAL PAV
Vatan
¼ cup fried onion
¼ cup sukha coconut
¼ cup fresh coconut
1 tbsp goda masala
1 tbsp sesame seeds
1 tbsp poppy seeds
â…“ cup water
MISAL
1/4 cup oil
¼ tsp hing
½ tsp rai
½ tsp ginger
½ tsp garlic
½ cup onion
1 tsp green chillies
½ cup potato
1-2 tsp salt
½ tsp turmeric
1 tsp jeera powder
1 tsp kashmiri chilli powder
1 tbsp kolhapuri masala
1 cup sprouted matki
1/4 cup roasted peanuts
1 litre water
Toppings
onion
tomato
Red thecha
Chopped coriander
misal sev
crushed roasted peanuts
Method:
1. Soak and Sprout- Wash and soak the matki to sprout.
2. Vatan- Roast the sukha coconut, sesame and poppy seeds and fry onions. In a mixer jar, add the fried onions, sesame, poppy seeds, coconut and goda masala and make a wet paste by adding water.
3. Saute- In a kadhai, on medium heat, heat oil and add rai, hing, and saute for 2 minutes. Add the ginger, garlic, chopped onions and chillies and sauté for 2-3 minutes. Add
all dry masalas and ½ cup vatan. If the vatan gets too dry, keep adding water as required (I had to put around ¾-1 cup water). Brown well.
4. Cook- Add 1 liter water and cook for 10-15 minutes or till the oil forms a tari and comes on top. Add the matki and cook further for 5-10 minutes. Adjust seasoning.
5. Serve- Garnish with chopped onions, tomatoes, coriander, thecha, lemon, crushed peanuts and sev! Serve with pav.
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