Friday, December 27, 2013

Misal

Misal is a classic Maharashtrian snack. It can be very filling and works well as light dinner. The base of misal can be prepared with a variety of whole dals and beans. I prefer to use whole mung. Mung are easy to digest and taste great with the add-ons. They are also a great source of protein. This recipe brings simple ingredients together and is sure to please children.


You will need
For the usal or base
2 cups mung dal soaked
1/2 onion
1 Serrano pepper, de-seeded and minced
1 tsp. mustard seeds
1 tsp. cumin seeds
1/4 tsp. asafetida
1 tsp. turmeric powder
1 tsp. Madhava agave nectar (or 1 tsp. sugar)
salt to taste
olive oil

For the topping
2 cups sev
1 cup onions chopped
1 cup tomatoes chopped
1 cup cilantro chopped

Mung should be soaked in water for 12 hours. Alternately, you can soak them for 1 minutes and then pressure cook them.

Chop the onion, cilantro and tomato for the topping and keep aside in separate bowls. Drain the tomatoes and reserve the liquid.

Heat oil in large pan and add the mustard seeds. When they crackle add the cumin seeds, asafetida and turmeric powder. Give the pan a twirl with your wrist to soak the turmeric powder and then add the minced serrano pepper and onion. Cook for about 5 minutes.

Add the mung dal, mix well and let it cook uncovered for about 5 minutes. Add salt to taste, the agave nectar and the reserved tomato juice. Let it cook until al the juices are absorbed. Turn of heat and allow to cool a little. The usal is ready.


To put the Misal together, in a bowl put a thick layer of the usal. Add the toppings one by one starting with sev followed by onion.


Then add the tomatoes.


Then the cilantro.


Sprinkle some more sev on the top for color. Enjoy!

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