Time : 60 minutes | Serves :8
Misal from Maharashta, West India known for its high spice content and is particularly known as Misal Pav. There are different version of Misal Pav such as Kolhapuri Misal, Nashik Misal, Puneri Misal, Khandeshi Misal and Nagpuri Misal; the first part indicating the origin on the misal.
Soak White Vatana overnight or for 7-8 before pressure cooking.
(you can use sprouts or lentils of your choice as well)
In a sauce pan dry roast al the spices. Once roasted grind them to powder.
In the same pan heat 2 tbsp. oil and sauté 3 onions and garlic on high flame as shown in the picture. Grind this in to a paste. Again heat 2 tbsp. oil and roast 2 onion, tomato, coriander and desiccated coconut till you get a raw aroma. Grind into paste.
In a thick bottom large vessel heat the remaining oil. Add aesofoetida, turmeric and powder from step 1.
Add paste from step 2 and stir well.
Add red chili powder and stir well.
Add the paste from step 3 and stir well.
Add lentils and water.
Add salt and bring the mixture.
Now add turmeric paste.
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