Monday, March 21, 2011

Misal pao

This spicy preparation is one of the famous breakfasts in Maharashtra. Misal is served with pao and crunchy bhujia or mixture preferably with peanuts is used to garnish misal.

Sprouted moong daal 1 cup
2 tbsp oil
1 tsp garam masala
1 tsp red chili powder
salt to taste
paste of 1 medium onion and one tomato

Bhujiya or mixture (I used this haldiram mixture)

To sprout moong soak sabut moong daal in water for 15-20 minutes and then put the daal in wet cheese cloth and hang for 24 hours. Keep sprinkling water every now and then on the cloth. Sprouted moong daal will look like this.

Now make paste of onion and tomato in a blender and keep aside. Heat oil in a kadai and when oil is hot, put red chili powder. Stir once and immediately add the onion tomato paste and salt. Fry till side leaves oil. Add garam masala, sprouted daal and 3-4 cups water and cook it on simmer until daal is cooked. Garnish with mixture and serve hot with pao and onions and a slice on onion on the side.

No comments:

Post a Comment