Jogeshwari Misal --- A Perfect Maharashtrian Platter
#ID
#ingredientdetective
#week3
#locallegendsthesedays
#matki
#misal(Maharashtra)
Sprouted Matki or moth beans is the Highlight of this dish as it is nutty ,spicy & earthy -- packed with so many nutrients.
Misal forms an integral part of Maharashtrian cuisine. Misal is of many types like Puneri Misal , Kolhapuri Misal , Bombay Misal, Nashik Misal etc . All have the same spices & the key ingredient is matki or moth or in some places mung or green gram . It varies in its spiciness from Zanzannit spicy to mild spicy . Some misal bring tears to the eyes & has to be washed down with ' Tak ' or buttermilk .Nevertheless all misals are mouth - watering & super delicious.
Here is one such tongue - tickling Misal recipe known as Jogeshwari Misal. It is so famous that people from far go to Jogeshwari, a suburb in Mumbai to relish it. Ready to cook Jogeshwari Misal packets & farsan packets are also available in many stores in Maharashtra. All you have to do is pressure cook it with the spices that are in the packet .
Misal means mixture , moth is used as integral part in Misal or Usal . It is a good source of protein, vitamins & minerals & has low glycemic index.
We enjoy this home - made Jogeshwari Misal made from Matki or Moth beans & it is healthier than typical breakfast as it is vegan , gluten free & nut free.
Now let us move on to this exciting journey of how Jogeshwari Misal is made & served in a special way.
Cooksnap
@ Supriya Devkar
Jogeshwari Misal --- A Perfect Maharashtrian Platter
#ID
#ingredientdetective
#week3
#locallegendsthesedays
#matki
#misal(Maharashtra)
Sprouted Matki or moth beans is the Highlight of this dish as it is nutty ,spicy & earthy -- packed with so many nutrients.
Misal forms an integral part of Maharashtrian cuisine. Misal is of many types like Puneri Misal , Kolhapuri Misal , Bombay Misal, Nashik Misal etc . All have the same spices & the key ingredient is matki or moth or in some places mung or green gram . It varies in its spiciness from Zanzannit spicy to mild spicy . Some misal bring tears to the eyes & has to be washed down with ' Tak ' or buttermilk .Nevertheless all misals are mouth - watering & super delicious.
Here is one such tongue - tickling Misal recipe known as Jogeshwari Misal. It is so famous that people from far go to Jogeshwari, a suburb in Mumbai to relish it. Ready to cook Jogeshwari Misal packets & farsan packets are also available in many stores in Maharashtra. All you have to do is pressure cook it with the spices that are in the packet .
Misal means mixture , moth is used as integral part in Misal or Usal . It is a good source of protein, vitamins & minerals & has low glycemic index.
We enjoy this home - made Jogeshwari Misal made from Matki or Moth beans & it is healthier than typical breakfast as it is vegan , gluten free & nut free.
Now let us move on to this exciting journey of how Jogeshwari Misal is made & served in a special way.
Cooksnap
@ Supriya Devkar
Cooking Instructions
- 1
Rinse moth beans. Soak overnight in fresh water. Next day sprout them.
- 2
Pressure cook sprouted moth beans with salt & turmeric powder up to 2 - 3 whistles.
- 3
Misal & Tari : Take oil in a pan,add mustard seeds & let them crackle. Then add cumin seeds, curry leaves,green chillies, bay leaves & asafoetida.
- 4
Add onions & ginger - garlic paste, saute till fragrant. Add tomatoes. Saute till soft & oil is released.
- 5
Add all the dry spices, kanda - lehsun masala & Kala / Goda masala. Saute till oil is released.
- 6
Add boiled moth sprouts & 2 cups of water. Simmer for 15 minutes. Add water if required. Tari should be floating on the top. Adjust the salt.
- 7
How to serve : Line a thali / plate with 2 pau, a bowl of Misal with the topping, a small bowl of Tari, salad, chopped onions & farsan. Serve it with a tall glass of 'Tak' or buttermilk.
- 8
Enjoy this special home - made Jogeshwari Misal Thali / plate for breakfast or full meal.
- 9
Note : Garam masala can be used instead of kala / Goda masala. Also instead of kanda - lehsun masala, a paste of kanda - lehsun can be used as per taste. But this Misal is very flavourful & spicy so if using paste, use more of it to get that authentic taste & flavor.
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