How can make homemade misal

 How can make homemade misal ? 

Missal is very popular food 🍲item  specially in Maharashtra and all over india. In this article we try to explore recipes of missal so let's start journey. 

It is a combination of sprouted legumes, spices, and various toppings served with pav (bread) or as a standalone dish. There are different variations of Missal across Maharashtra, but the most famous one is the Kolhapuri Missal. Here's a basic recipe for Maharashtrian Missal:

Ingredients:

1 cup sprouted moth beans (matki)

1 cup sprouted mung beans (moong)

1 medium-sized onion, finely chopped

2 medium-sized tomatoes, finely chopped

2-3 green chilies, finely chopped

2-3 cloves of garlic, minced

1-inch piece of ginger, grated

2 tablespoons oil

1 teaspoon mustard seeds

1 teaspoon cumin seeds

A pinch of asafoetida (hing)

1 teaspoon turmeric powder

2 teaspoons red chili powder (adjust to taste)

1 tablespoon goda masala or Maharashtrian spice blend (available in Indian stores)

Salt to taste

Chopped coriander leaves for garnishing

Slices of lemon for serving

For the Toppings:

Farsan (spicy savory mix)

Finely chopped onions

Finely chopped tomatoes

Finely chopped coriander leaves

Sev (crunchy chickpea flour noodles)

Lemon wedges

Instructions:

Heat oil in a deep pan or kadai over medium heat.

Add mustard seeds and cumin seeds. Once they splutter, add asafoetida, minced garlic, grated ginger, and chopped green chilies. Sauté for a minute.

Add chopped onions and sauté until they turn translucent.

Add chopped tomatoes and cook until they become soft and mushy.

Add turmeric powder, red chili powder, and goda masala. Mix well and cook for a minute.

Add sprouted moth beans and sprouted mung beans. Mix everything together.

Add enough water to cover the sprouts and bring it to a boil.

Reduce the heat and let it simmer for about 15-20 minutes or until the sprouts are cooked and tender. Add more water if needed to adjust the consistency.

Add salt to taste and mix well. Simmer for another 5 minutes.

Turn off the heat and garnish with chopped coriander leaves.

To serve, take a serving bowl, add a ladle of the prepared Missal, and top it with farsan, chopped onions, chopped tomatoes, sev, and a squeeze of lemon juice.

Serve hot with pav or as a standalone dish.

Note: You can adjust the spice levels according to your preference by adding more or less red chili powder and green chilies. Additionally, you can customize the toppings based on your taste and availability.