Veggie Foodie

Ingredients:

• 1 cup blend of Misal lentils such as dried peas, moth beans, black-eyed peas, small rajma beans, etc.
• 3 tbsp peanut oil or any vegetable oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 8-10 curry leaves
• 2 tbsp finely chopped garlic
• 1 large / 2-3 medium onions, finely chopped
• 1 tsp salt or to taste
• 2 large / 3-4 medium tomatoes, crushed
• 1 tsp red chili powder
• 1/2 tsp turmeric powder
• 1 tsp coriander-cumin powder
• 2 tbsp usal masala

For serving

• 2 tbsp finely chopped coriander leaves
• 1 medium onion, finely chopped
• 1 cup mix farsan

Method:

1. Wash and soak blend of misal lentils for 8-10 hours
2. Pressure cook misal lentil pulses mix to desired softness (4-5 whistles in pressure cooker or 25 minutes under pressure in Instant Pot)
3. Put the pan on high heat and add 3 tbsp peanut oil or any vegetable oil
4. When the oil is hot, add 1 tsp mustard seeds
5. When mustard seeds start popping, add 1 tsp cumin seeds
6. When cumin seeds start crackling, add the curry leaves and sauté for 10-15 seconds
7. Add 2 tbsp finely chopped garlic and sauté till it becomes very light brown
8. Add finely chopped onions, 1 tsp salt and sauté for 3-4 minutes
9. Add crushed tomatoes and sauté for 3-4 minutes till oil starts to separate
10. Add 1 tsp chili powder, 1/2 tsp turmeric powder, 1 tsp coriander-cumin powder, 2 tbsp usal masala and sauté for 1 minute
11. Add cooked misal lentils, mix well and bring to boil
12. Turn of the heat
13. To serve, take misal in a bowl, garnish with some chopped onions, chopped coriander leaves, liberal potion of farsan and enjoy with pav

Servings: 4 – 6

Inspiration source:

Mumbai cook!