How to make Misal(Usal)
Preparation time:15 mins
Cooking time:20-25 mins
2 cups mixed sprouted – mataki, moong, dry chauli, brown chana, dry green peas, black eye peas, rajma, chickpeas(or any 2-3 combination)
2 medium size onions diced
1 medium size tomato diced
1 tsp red chilli powder
1/4 tsp turmeric powder(haldi)
1 pinch asofoetida (hing)
1 clove garlic(finely chopped)
2 tsp misal powder or garam masala
1 cup water
Salt as per taste
2-3 tbsp oil
For Potato Bhaji:
2-3 boiled potatoes
1 tsp cumin seeds (jeera)
3 neem leaves(curry leaves)
1 tsp asofoetida (hing)
1/2 tsp turmeric (haldi)
salt as per taste
1/2 tsp lemon juice
1/2 tsp sugar
1 tbsp oil
1 cups chivada/ pharsan
1 cups sev(nylon sev)
1/2 cup chopped tomato
1/2 cup finely chopped onion
1/4 cup chopped fresh green coriander(cilantro)
2-3 tbsp green chutney
2-3 tsp sweet (dates and tamarind) chutney
1/2 cup curd/ plain yogurt (optional)
Slices of bread or Pav
1.Soak the pulses for 8-9 hours.
2.Pressure cook the sprouted mixture.
3.Heat oil in a pan/ kadhai.When oil becomes hot,add asofoetida.
4.Then add onion and cook till they are golden brown.
5.Add chopped garlic and saute it.
6.Now add tomatoes, salt, chilli powder, turmeric powder and misal powder. Cook till tomatoes become soft and oil starts oozing out of masala.
7.Add 1 cup water and cover with lid and cook on low flame for 10 mins.
8.Then add cooked sprout mixture and let it boil and cover the pan for 15 mins on low heat.
9.Remove the pan from stove.
For Potato Bhaji:
1.Boil potatoes and peel the skin and cut into small pieces.
2.Heat oil in a pan. When oil becomes hot then add jeera, neem leaves and asofoetida.
3.Add boiled potatoes, turmeric, salt, sugar and lemon juice.
1.Place 1-2 spoonfuls of potato bhaji in a bowl.
2.Add 2-3 spoonful of misal/usal.
3.For Toppings, add green chutney, sweet chutney,add 1/4 cup chivada/pharsan.
4.Garnish with chopped onion, tomato, coriander, fresh curd and sev.
Serve hot with slice of bread / pav.
These are all tried and tested recipes. I have prepared it at home with the same method.
1.Always add asofoetida(hing), when the oil has become hot.
2.It is not necessary to use all the pulses. 2-3 pulses are also ok to make misal.
3.While serving misal, add chivda/pharsan at the end only otherwise it will absorb all the misal gravy.
4.We get good misal powders in market. I use kapol misal powder.