SPROUT MOTH BEANS RECIPE
OR
MISAL RECIPE
HERE YOU WILL LEARN HOW TO MAKE
INDIAN MAHARASHTRIAN SPICY MISAL DISH
INGREDIENTS
- Moth beans – 250 grams
- Dry coconut pieces – 1/2 cup
- Red chili powder – 1 tablespoon
- Salt – 1 and 1/2 teaspoon
- Jaggery – 2 tablespoon
- Spices masala – 1 tablespoon
- Dry red chilies – 3 to 4
- Coriander seeds powder – 1 tablespoon
- Mustard seeds – 1 teaspoon
- Turmeric powder- 1 teaspoon
- Chopped onion – 2 cups
- Ginger – 1/2 inch piece
- Garlic – 5 to 6 cloves
- Chopped tomatoes – 2 cups
- Curry leaves – 5 to 6
- Coriander leaves – 1 cup
- Refined oil – tablespoon
- Fresh water – 5 to 6 cups (as per requirement of consistency)
QUANTITY : 5 TO 6 PLATES
COOKING TIME : 15 MINUTES
For making sprouts of moth beans at home it takes around 1 and 1/2 day or ready made sprouted moth beans is also easily available in the market.
HOW TO MAKE SPROUTED MOTH BEANS AT HOME?
Take moth beans in a bowl. Clean and remove all small stones from beans.
Now wash the beans 2 to 3 times ans soaks it in water in a vessel for 6 to 7 hours.
Again wash it for 2 to 3 times with fresh water.
Remove all water from moth beans and then keep it in a cotton cloth and tie it. Keep the tied cotton cloth with moth beans into a vessel. Cover the vessel by a plate for 24 hours.
After 24 hours, the sprouts starts coming out of the cloth. Here your sprouted moth beans are ready.
PROCEDURE OF MISAL
Take a pan or a kadhai with 3 to 4 cups of fresh water and keep it on the gas for boiling on low flame.
Add sprouted moth beans into the boiling water.
Also add 1/2 teaspoon turmeric powder and 1/2 teaspoon salt into it.
Boil the beans till it becomes soft. After it becomes soft, turn off the gas and keep it aside.
Here you can also cook the moth beans in a pressure cooker with 2 to 3 whistles.
Now take another pan or a kadhai and put it on the gas on low flame.
Roast dry coconut pieces for 3 minutes and take it out in a plate.
Take 1 tablespoon oil in a pan or a kadhai. Add chopped onions, dry red chilies, garlic cloves, curry leaves and chopped tomatoes into the oil.
Saute it for 3 minutes. Now turn off the gas and take out the mixture in a plate for cooling.
Take a mixer jar, put the roasted dry coconut pieces, roasted onion masala and ginger piece.
Add 1 to 2 tablespoon water an make a fine paste of this masala.
Use the same pan with oil in it and keep on the gas on low flame.
After oil gets heated, add mustard seeds.
When the seeds pops, add fried masala paste into the oil and saute it well till oil leaves from the mixture.
Add garam masala, red chili powder and coriander seeds powder and again saute it well.
After sauting, now add the boiled sprouted moth beans (which we have kept aside) and jaggery onto the sauted mixture.
Mix it well and use the same water which is used for boiling the moth beans.
Stir it well and add more water as per consistency. Make sure that while adding extra water, use hot water only.
Cook it for 5 to 7 minutes so that it leaves oil.
Here your spicy moth beans misal is ready to eat.
Take out the misal in a serving bowl and garnish it with fresh chopped coriander leaves.
Here your misal is ready.
ABOUT MISAL
Misal is Maharashtria spicy dish. It can be serves with slice bread, pav or chapati. The misal pav dish is served with farsan or sev on the top of the misal with chopped onions, lemon juice and coriander leaves.
It is also served along with papad and curd.
This is a breakfast dish and also a full meal if it is served with chapatis.
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Nice recipe
Thank you.
मिसळ अगदी अप्रतिम झाली
तर्रीला पण मस्त लाल रंग आला आहे
व्हीडिओ पण छान दीसले
Thank You very much for your nice comment. Keep watching.
Wow, yammy missal recipe, I remembered various missal spots of Nashik….
Nice step by step instructions of recipe 👍
Thank You very much for your nice comment. Keep watching.
Khup mast jhalia…
Thank You.