Ingrediesnt:

• 3 tbsp oil
• 1/4 cup finely chopped onions
• 1 cup finely chopped tomatoes
• 1/2 tsp turmeric powder
• 1/2 cup matki (moath beans)
• pinch asafoetida/ hing
• 1 tsp gouda masala
• 1 tsp ginger garlic paste
• 1 1/2 tsp chilli powder
• Water
• 2 tbsp finely chopped coriander (dhania)
• salt to taste
  
  For Serving
  1/2 cup mixed farsaan/ Bhujia mix
  1/2 cup finely chopped onions
  4 tbsp finely chopped coriander
  8 laddi pavs
  4 lemon wedges

Preparation:

In a pressure cooker add matki beans, 1/4 tsp turmeric, 1/2 tsp chilli powder, salt and water. Cook it for 3 whistles and set it aside. In another pan heat the oil. Add hing and onions and ginger garlic paste. Saute them till they turn golden brown. Add tomatoes and the remaining spices including the gouda masala and cook completely till the tomatoes turn mushy. Add 3 cups of water to this mixture and let it boil. Once there is a layer of oil in the water mixture “tari” is ready to serve. Mix moth beans, tari and bhujia and serve.

Ready to serve Misal. Enjoy it with Bread or buns

To view more recipes please visit Messy Cooking NZ