Misal Garam Masala

Misal Rassa Recipe – Serves 4

Ingredients required:
Sprouted Matki (Moth Beans) – 50g
Onions – 2 small (around 100g – finely chopped)
Green Chilli – 1
Tomato – 1 medium (around 60-70g – roughly cut)
Ginger – 1 inch
Garlic – 14-15 cloves (pakli)
Jaggery (Gul) – 5-6g
Asafoetida (Hing) – ¼ tsp.
Curry Leaves (Kadipatta) – 7-8 Leaves
Mustard Seeds – ¼ tsp.
Oil – 3 tbsp.
Coriander Leaves (finely chopped for garnishing)

Instructions before cooking the recipe:
Onions – finely chop and keep aside.
Tomatoes, Ginger, Garlic and Green Chilli – Put all these ingredients in a mixer and make a fine paste – keep it aside
Recipe:
1. Heat 3 tbsp. of oil in a pan. Add curry leaves, mustard seeds and asafoetida. Cook until the mustard seeds start popping. Add finely chopped onions and fry till golden brown.
2. Add the paste of tomato, ginger, garlic and green chilli from the mixer. Fry till oil separation is seen.
3. Add the jaggery and the entire contents of Meena ki Fauj Misal Masala packet. Cook for 30-45 seconds.
4. Add the sprouted matki and 500ml. of hot water.
5. Empty the entire contents of the frying pan in a pressure cooker.
6. Close the pressure cooker lid and pressure cook for 1 whistle and an additional 5 minutes on low flame.
7. Once the pressure cooker pressure is fully released, remove the lid and empty the cooked Misal Rassa in a serving bowl.
8. Garnish with finely chopped coriander leaves.Serve with chopped onions, farsan and a wedge of lemon.