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Ingredients for Usal

2 cups Matki / moth beans (soak overnight)
1tsp cumin seeds / jeera
1/2 tsp mustard seeds /rai
1/4 tsp Asafoetida / hing
10 curry leaves
1 onion (finely chopped)
1-2 green chilies
1tbsp ginger garlic paste
1/4 tsp turmeric powder
1tbsp red chili powder
1/2 tsp garam masala powder
1/2 cup coriander leaves (finely chopped)
Lemon juice
Oil
Salt to taste

For Kat /Rasa (thin Spicy Gravy)

1/2 cup Dry coconut / khopra (Grated)
1tbsp khuhskhus /poppy seeds
2cloves
1/2 inch cinnamon stick
Oil
Mustard – 1/2 tsp
Asafoetida / Hing – a pinch
1 Onion (finely chopped)
2 tomatoes (finely chopped)
1tbsp ginger garlic paste
2tbsp coriander leaves (finely chopped)1/2 tsp turmeric powder /haldi
1-2 tsp red chili powder
1tbsp dhania jeera powder –
1/2 tsp Garam masala
1/2 tsp malvani masala
Sugar – little
Salt to taste

To serve

Ladi pav
Onions (finely chopped)
Coriander leaves (finely chopped)
Lemon (cubes)
Farsan

Method:-

Matki Usal
• Wash and soak Matki overnight 7-8hrs
• Pressure cook the Matki with salt up to 3 whistle.
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• Heat oil in a kadai /pan and add rai, jeera, hing, and curry leaves
• Add the ginger garlic paste & sauté till raw smell disappears
• Add the chopped onions, green chilies and fry until translucent.
• Add Matki /moth beans and cook 2-3mins
• Add turmeric, chili powder, garam masala and salt .Mix well. Sprinkle some water and cook covered for few minutes. Then remove off flame.
• In the end add lemon juice, chopped coriander leaves & mix well & keep covered.

Kat /Rasa /Gravy:-

• Heat pan & roast khuhskhus, cinnamon stick, cloves & dry coconut.

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• Heat oil in a pan and add chopped onions & cook till golden .Then add ginger garlic paste & cook till raw smell disappears. Then add tomatoes & cook till soft.

• Grind roasted khuhskhus, clove, cardamom, coconut, onion & tomato mix .Grind all into a smooth paste.
• Heat oil in a kadai. Temper with rai and hing. Add the coconut masala paste & sauté well.
• Add, turmeric, chili powder, dhania jeera powder, salt and sugar and sauté well till it leaves oil.
• Add about 3 cups of water, tamarind juice and garam masala powder. Boil well for about 5-10 mins .The consistency should be watery, add more water if required.
• Finally add chopped coriander leaves and transfer to a different bowl.

To serve Misal Pav:-

• In a bowl put some of the Matki Usal
• Add Farsan to the gravy.
• Garnish with a heaped spoon of chopped onions and coriander leaves.
• Serve with pav.

The best way to enjoy this amazing recipe is by making it in a bigger quantity & enjoying it with friends, neighbours & family.

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