Producer: Priyanka Das Editor: Sujata Singh
For misal 2 cups soaked safed vatana (dried white peas) A pinch baking soda Salt to taste 3 tbsp oil 1 tsp cumin seeds 1 tsp mustard seeds 1/4 tsp asafoetida 10 curry leaves 1/2 cup finely chopped onions 1 tsp ginger paste 1 tsp garlic paste 3/4 cup finely chopped tomatoes 1/2 tsp turmeric powder 1 tsp coriander powder 1 tsp cumin seeds powder 1 tbsp chilli powder 1/2 tbsp kashmiri red chilli powder 1/2 tsp garam masala 2 tsp goda masala 1/4 cup finely chopped coriander
For the topping 8 tbsp mixed farsan 8 tbsp finely chopped onions 4 tbsp finely chopped coriander For serving with misal 8 laddi pavs 4 lemon wedges
Combine the safed vatana, soda, salt and 2 cups of water in a pressure cooker, mix well and pressure cook for 4 whistles. Allow the steam to escape before opening the lid. Keep the safed vatana and the water aside. Do not drain.
Heat the oil in a deep non-stick pan, add the cumin seeds, mustard seeds, asafoetida and curry leaves and sauté on a medium flame for 30 seconds.
Add the onions, ginger paste and garlic paste and sauté on a medium flame for 3 minutes.
Next, add the tomatoes, turmeric powder, coriander powder, cumin seeds powder, chilli powder, kashmiri red chilli powder, garam masala, goda masala and 1 tbsp of water; mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
Add the cooked safed vatana with its water, salt, and 1 more cup of water, mix well and cook on a medium flame for 5 minutes, while stirring occasionally.
Just before serving pour ¼ of the misal in a serving bowl, sprinkle 2 tbsp of mixed farsan, 2 tbsp of onions and 1 tbsp of coriander evenly over it. Repeat step 7 to make 3 more servings.