One of the best-ever favourite recipes served by Mumbai's roadside eateries, Misal can even be considered a trademark dish of the city's food ...More recipes at http://www.bhavnaskitchen.comIngredients Moth beans 1 1⁄2 Cup (24 tbs), sprouted (dew beans) Dried bean 3⁄4 Cup (12 tbs), sprouted Onion 1 Cup (16 tbs) Tomatoes 2 Cup (32 tbs) Curry leaves 2 Gram (2 stalks) Coconut 3 Cup (48 tbs) Oil 2 Tablespoon Turmeric powder 1⁄4 Teaspoon Garlic paste 1 Teaspoon Ginger paste 1 Teaspoon Salt 1 Teaspoon (to taste) Water 1⁄4 Cup (4 tbs) Red chili powder 1 1⁄2 Teaspoon (to taste) Garam masala powder 1 Teaspoon Cilantro leaves 1 Tablespoon, finely choppedDirectionsMAKING 1. In a pressure cooker over medium heat, add oil and heat it. Add in the turmeric powder, onions, garlic paste, ginger paste and stir fry until the onions are cooked. 2. Add in the coconut, tomato, salt and cook covered for 7-8 minutes or until the tomatoes soften. 3. Add water and mix well. Switch off the gas. 4. With the help of a hand blender, blend the ingredients in the cooker to make a thick curry. 5. Add in the moth beans, dried beans and stir well. Add red chili powder, garam masala, curry leaves, cover the pressure cooker with the lid and cook it for 3 whistles. 6. After 3 whistles remove the pressure cooker from heat and let the pressure in the cooker come down naturally. Remove the lid and ladle the curry into a bowl. SERVING 7. Serve the bowl of misal, garnished with chopped cilantro, onions and dry sev alongside a buttered or plain bun.
