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MISAL[132]

Tuesday, March 1, 2016

A protein rich food for breakfast, starter, snack or an main meal

(6 Servings)
Ingredients for the Misal
A mix of pulses (can be sprouted)
Soak for 6 hours and pressure cook for 4 to 5 whistles.
50 gms - Green gram {Moong}
50 gms - Golden gram {Moth}
50 gms - Brown chick peas {Lal Chana}
25 gms - Green chick peas {Hara Chana}
25 gms - Chickpeas {Chola, Kabuli Chana}
25 gms - Yellow peas {Pila matar}
25 gms - Black eyed beans {Cow beans, Lobia beans, Chawli}
25 gms - Kidney beans {Rajma}
25 gms - Raw Peanuts {Mungphali}
To taste - Salt

To be ground well and roasted
2 pcs - Onions
4 cloves - Garlic
2 pcs - Green chillies
1 inch - Ginger
1/2 inch stick - Cinnamon {Dalchini}
2 pcs - Cloves {Lavang}
1 pc - Big Black Cardamom {Badi Elaichi}
3/4 tsp - Cumin seeds {Jeera}

For Cooking
2 pcs - Large Tomatoes
1 Tbsp - Oil
1 1/2 Tbsp - Misal masala
To taste - Salt

For Garnishing
2 pcs - Onions (chopped finely)
1 1/2 cup - Mangalori mixture or mixed farsan
6 pcs - Lemon wedges
3 Tbsp - Coriander leaves (chopped)

Method for the Misal

Heat the oil, add the ground mix, salt, tomatoes and the misal masala and a cup of water.
Saute for sometime add the mixed sprout (without its water) and cook for sometime more on medium heat.
Option : Water can be added for making it slightly liquidy if required.

Chutneys
Coriander chutney (Spicy)
Dates and Tamarind chutney (Sweet and sour)
The Red chilli and garlic chutney (Pungent)

Ingredients for coriander chutney

3 cups - coriander leaves with soft stems
3 tsp - lemon juice
1 tsp - salt
2 pcs - green chillies (break into half)
1 Tbsp - ginger
6 cloves - garlic
30 gms - dalia (of chanadal available in the grocery store)
100 ml - water

Method for coriander chutney
Mix everything in a blender
Blend it to a fine chutney.

Ingredients for dates and tamarind chutney
50 gms - Seedless tamarind [Imli]
150 gms - Seedless dates [Khajur]
100 gms - Jaggery [Gur]
1 tsp - Cumin seeds [Jeera] (roasted)
1 tsp - Black salt
1 tsp - Red chilli powder
To taste - Salt
2 cups - Water

Method for dates and tamarind chutney

Boil the tamarind, dates and jaggery in 1 1/2 cups of water.
Cool and blend this mix with half cup water.
Then cool and pass it through a sieve.
Boil it and add the cumin seeds, black salt, red chilli powder and salt.
Cook further for 3 to 5 minutes.
It can be served with samosas, dahiwadas or any chaats.
For the winter season add 1/2 tsp dried ginger powder [sauth].

Assembling
Just before serving put 1/6th of the misal in a plate, put the three chutneys on it, top with 1/6th of the mangalori mix, onions and coriander leaves.

NOT GLUTEN-FREE NOR VEGAN
Each serving is accompanied by 2 pavs (buttered and roasted on the griddle) and a lemon wedge.

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