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MISAL

Tuesday, March 1, 2016

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

(6 Servings)
Ingredients
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)

Chutneys
Green chilli and coriander chutney (Spicy)
Tamarind chutney (Sweet and sour)
The Red chilli and garlic chutney (Pungent)

Method
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.
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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