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["For the Dry Masala (Can also use readymade masala )
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Heat a tsp oil in a pan and add all the spices listed under For the dry spice mix (masala).
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When the cloves start swelling up, remove the spices and grind to make a fine powder.
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Take out in a bowl and keep aside.
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For the Sprouts/Usal
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Wash and pressure cook sprouts* with 2 glasses water for 2 whistles or till almost cooked (al dente).
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Heat 1.5 tbsp oil in a pan and add mustard seeds and cumin seeds, and when the seeds start crackling add asafoetida and curry leaves.
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Now add turmeric and boiled sprouts, then add salt and chili powder, saute for few seconds.
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Add 1 cup water, cover and cook till water almost dries up.
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Take out in a bowl and keep aside.
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For the Broth
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Grind tomatoes, kashmiri chilies, tamarind and the roasted dessicated coconut together and make a fine paste.
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Heat 4 tbsp oil in a pan and add the tomato paste and saute till oil separates from the sides.
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Now add the dry masala, misal masala**, chili powder, turmeric, jaggary, salt and 3 cups of water.
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Boil the broth for around 3-4 minutes.", "For the Dry Masala (Can also use readymade masala )
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Heat a tsp oil in a pan and add all the spices listed under For the dry spice mix (masala).
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When the cloves start swelling up, remove the spices and grind to make a fine powder.
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Take out in a bowl and keep aside.
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For the Sprouts/Usal
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Wash and pressure cook sprouts* with 2 glasses water for 2 whistles or till almost cooked (al dente).
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Heat 1.5 tbsp oil in a pan and add mustard seeds and cumin seeds, and when the seeds start crackling add asafoetida and curry leaves.
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Now add turmeric and boiled sprouts, then add salt and chili powder, saute for few seconds.
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Add 1 cup water, cover and cook till water almost dries up.
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Take out in a bowl and keep aside.
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For the Broth
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Grind tomatoes, kashmiri chilies, tamarind and the roasted dessicated coconut together and make a fine paste.
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Heat 4 tbsp oil in a pan and add the tomato paste and saute till oil separates from the sides.
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Now add the dry masala, misal masala**, chili powder, turmeric, jaggary, salt and 3 cups of water.
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Boil the broth for around 3-4 minutes.", "MY TIPS and NOTES--
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1-*To make moth sprouts-
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Wash and soak 1 cup moth beans overnight in 4 cup water. Next day drain the water ,cover with a muslin cloth and keep covered for 2 days to sprout them.
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2-**Misal masala, is easily available in Indian stores and you can substitute it with garam masala.
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3-You may substitute moth/matki sprouts with mungo (moong), black gram, dried green peas or with mixed sprouts.
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4- You may also add some boiled potato cubes, crispy potato chips, roasted salted peanuts on top of the misal.
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5 -If you are short of time then you may use readymade goda masala or Kolhapuri masala instead of freshly roasting and grinding the spice mix.
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6 -Add yogurt and sweet chutney if you find the broth a bit too spicy for your taste.
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7-Misal also tastes great with steamed rice ."]
