I usually don’t buy moth beans, but the other day when I saw them in the Indian grocery store I thought of making misal pav, so picked up a packet of the beans. Honestly, I cannot remember the last time I even ate misal pav, so I had to call Amma to ask her for the recipe!. The usal recipe was amma’s, with a few alterations, but for the Kat/ rassa I followed the recipe from The Chef and Her Kitchen. It turned out yummy and everyone gorged on it.
This is what you’ll need
For the usal
Matki (moth beans)sprouts: 2 cups
Mustard seeds: 1tsp
Turmeric powder: 1/2tsp
Hing (asafoetida): 1/2tsp
Salt to taste
*Mirchi cha thecha: 1 1/2 tsp (recipe given below)
For the kat/ rassa
Dessicated coconut: 4tbsp
Garlic: 5 cloves
Ginger: 1/2″ piece
Chilli powder: 1tsp
Coriander powder: 1tsp
Cumin powder: 1/2tsp
Turmeric powder: 1/4tsp
Goda masala: 1tbsp
Coriander leaves: To garnish
Salt to taste
Poha chivda: 1/2 cup
Mixed farsan: 1cup
Chopped onions: 2
Coriander leaves: 2tbsp (finely chopped)
Let’s get cooking
*For the mirchi cha thecha soak 6-8 red chillies in water for around 10 minutes and ground to a fine paste along with 5-6 cloves of garlic and a little salt. Keep aside.
For the Usal
1. Wash and peel the potato. Finely chop the potato and onions.
2. Heat oil in a pressure cooker and season with mustard seeds and hing. Add the turmeric powder.
3. Add the onions, potato and the matki sprouts, along with a glass of water.
4. Cover the cooker with the lid, without the whistle and cook until it steams for around 5 minutes.
5. Open the lid and add the mirchi cha thecha and let the mixture boil well. Check for salt. Keep the usal aside.
For the kat/ Rassa
1. Chop the onion, tomatoes, ginger and garlic finely.
2. Heat 1tbsp of oil in a pan and saute the onions until brown.
3. Add the ginger, garlic and fry for another few minutes.
4. Add the coconut and fry further for another 3-4 minutes, taking care not to burn the coconut.
5. Mix in the tomatoes, coriander powder, cumin powder and fry well until the tomatoes are pulpy.
6. Once the mixture is cool grind it to a smooth paste.
7. Heat the remaining oil in the same pan and fry the ground paste once again. To this add the chilli powder, turmeric powder, goda masala and salt.
8. Add 2-3 cups of water and bring the mixture to a boil, until the oil floats on the top.
9. Add the chopped coriander leaves.
To serve the Misal Pav
1. In a bowl first put a layer of the misal.
2. On top of the misal pour 2 ladles of the kat/rassa
3. Add the poha chivda, followed by the chopped onions and coriander.
4. Lastly top with mixed farsan and liberal amount of lemon juice.
5. Serve this with the pav.
Approximate preparation and cooking time: 45- 50 minutes