Matki Usal • Wash and soak Matki overnight 7-8hrs • Pressure cook the Matki with salt up to 3 whistle. o • 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.
o • 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.
