For Pressure cooking:
- 2 cup moth beans / matki, sprouts
- ¼ tsp turmeric
- ½ tsp salt
- 1 cup water
For Masala Paste:
- 2 tsp oil
- 2 inch ginger, roughly chopped
- 1 onion, finely chopped
- 2 clove garlic
- ¼ cup dry coconut / kopra
- 1 tomato, finely chopped
- ¼ cup water
- 2-3 tsp tit-bit Misal Masala
- 3 tbsp oil
- 1 tsp mustard
- 1 tsp jeera / cumin
- few curry leaves
- 1 tsp kashmiri red chilli powder
- ¼ tsp turmeric / haldi
- 1 tsp coriander powder
- 1 tsp garam masala / goda masala
- small piece jaggery / gud
- ½ tsp salt
- 5 cup water
- 2 cup farsan / mixture
- ½ onion, finely chopped
- 2 tbsp coriander leaves, finely chopped
- Big hard bun
- 1 lemon, quarter
- In a large kadai heat 3 tbsp oil and splutter 1 tsp mustard, 1 tsp jeera and few curry leaves.
- Also add ¼ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder and 1 tsp garam masala. saute on low flame till spices turn aromatic.
- Now add in prepared masala paste and saute well.
- Cook till the oil is released from masala paste.
- Add in cooked matki, small piece jaggery and ½ tsp salt. give a good mix.
- Also add 5 cup water and adjust consistency.
- Cover and boil for 10 minutes or till misal is cooked completely. Once the misal is cooked, oil starts to float indicating the misal is ready.
- In a serving plate, take a big bun and with the help of a knife remove the middle circle of the bun making a well like structure, add some farsan over it and top with chopped onions and coriander on it.
- Finally, serve misal with bun and lemon wedges making a complete misal bun recipe.