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Misal

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Prep Time 30 minutes
Cook Time 45 minutes
6 hours
Total Time 7 hours 15 minutes
Course Snack
Cuisine Indian
Servings 4 People

Ingredients
  

For Usal:

  • 3/4th Cup Moth Beans
  • 2 Medium Onions
  • 10 Garlic Cloves
  • 2 Amsul
  • 2 Stalk Curry Leaves
  • 1 Tsp Fennel Seeds (badishep)
  • 1 1/2 Tsp Misal Masala
  • 1 1/2 Tsp Coriander Powder
  • 1 Tsp Cumin Powder
  • 2 Tbsp Oil
  • 1/2 Tsp Cumin Seeds
  • 1/2 Tsp Turmeric Powder
  • 1/2 Tsp Mustard Seeds
  • 1/4th Tsp Asafoetida
  • Salt

For Kut or Tarri :

  • 1 Medium Onion
  • 10-12 Whole Black Peppercorn
  • 4-5 Cloves
  • 2-3 Dry Red Chilies
  • 2 Inch Cinnamon Stick
  • 1/2 Tbsp Grated Dry Coconut
  • 2 Tsp Red Chili Powder
  • 4 Tbsp Oil
  • 10 Garlic Cloves
  • Salt

For Assembly :

  • 2 Medium Onions
  • 2 Medium Tomatoes
  • 2 Lemons
  • Mix Farsan
  • Roasted Salted Peanuts
  • fresh Coriander Leaves
  • Bread

Instructions
 

For Usal :

  • Soak moth beans overnight. In the morning cover all the beans with cloth and keep them aside to germinate (around 5-6 hours).Cook it in the pressure cooker. 
  • Chop onions and crushed garlic cloves.
  • In a pot heat 2 tbsp oil. Add mustard seeds. When they starts to sputter add asafoetida, turmeric powder, cumin seeds, fennel seeds, curry leaves, crushed garlic and fry for a minute on a low flame.
  • Add 2 chopped onions and saute for 5 minutes.
  • Add amsul and cooked moth beans and 2 cups of water. Put the lid on and cook till the onions gets soft (for about 15-20 minutes).
  • Add misal masala, coriander powder, cumin powder, salt and let it simmer on low heat for 10 minutes. Turn off the heat.

For kut or Tarri :

  • Heat one tbsp oil. Add 1 chopped onion, 10 garlic cloves, ginger, whole black peppercorn. cloves, cinnamon stick, whole red chillis. Saute on a low flame for 10 minutes.
  • Add dry coconut and saute it for 5 minutes.
  • Turn off the heat and let it cool for 10 minutes. 
  • Blend it in a blender with 1 1/2 cups of water, 1 tsp chili powder and salt.
  • In a pot heat 3 tbsp oil. Add red 1 tsp red chili powder. 
  • Add above made tadka to the kut.
  • Boil the kut for 5 minutes on medium heat.

For Assembly :

  • Chop 2 onions and 2 tomatoes finely. Slice the lemon. 
  • In a serving bowl take some usal, add chopped onion, tomato, farsan, roasted salted peanut.
  • Pour the kut on top. 
  • Garnish it with coriander leaves.
  • Serve it with bread, chopped onion and lemon slices.