INGREDIENTS
- 3–4 small onions, fire-roasted
- Fire-roasted ginger
- 10 garlic cloves
- Few curry leaves
- Coriander leaves
- ½ dry coconut, fire-roasted
- 2 tbsp Shilpa’s Masala Mill Usal-Misal Masala
- ½ tsp Shilpa’s Masala Mill Everyday Masala
- ¼ tsp turmeric powder
- 1 cup matki (moth beans), soaked and sprouted
- Oil
- 1 onion, chopped
- 1 tomato, chopped
- Few curry leaves
- ½ tsp cumin seeds
- Pinch of hing (asafoetida)
INSTRUCTIONS
- Heat oil in a pan.
- Fry the garlic, coriander leaves, ginger, fire-roasted dry coconut, curry leaves and roasted onions for a few minutes.
- Grind everything into a smooth paste and keep it aside.
- Heat oil in a kadhai.
- Add cumin seeds, hing, curry leaves and chopped onions. Sauté well.
- Add the chopped tomato and cook for a few minutes.
- Add the powdered masalas and fry for 2–3 minutes.
- Add the prepared vatan masala (paste) and fry well.
- Add the sprouted matki and mix thoroughly.
- Add hot water, salt and a little sugar.
- Cover and simmer until the matki is fully cooked.
- That’s it! Your delicious Nashik Matki Misal is ready.
- Serve hot with sev, lemon wedges, chopped onions and pav or jowar bhakri.
SPICE LEVEL: 🌶🌶
