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Street Food Mania 2-Misal/Usal with Sorghum flour roti/Jowar roti/Jwarichi Bhakari
Another dads fav...Misal(Moth beans curry) with sorghum flour rotis...
he loves all forms of rotis(from phulkas,chapathi to stuffed parnathas like potato and carrot parantha to pearl millet ,corn to these sorghum flour rotis.My mom is a perfectionist in all wht she does...she makes this curry so delicious along with thin n soft jowar rotis... There r various ways Misal/Usal/Moth Beans curry is made...dry form,with simple onion-tomato gravy,spicy with kat(spicy curry) and mixed beans bhaji made separately. Traditionly first hot spice curry(kat) is made with the misal masala(kolhapuri masala or kolhapuri chutney)with a layer of oil ,boiled spiced pototoes is made(or potato bhaji)separately,finally moth means and other mixed sprouts r used and made into a curry..all r assembled together and garmished with chopped onion/tomato and cilantro/limejuice/sweet dates/tamarind chutney and spices along with curd and topped with sev/farsan(fried snack available in indian grocery stores) and fried peanuts and is served along with pav(dinner rolls).u can check homemade pav recipe here...  Heres one of our simple yet healthier ways to make misal...with less oil all things blended in one..u can make potato bhaji(recipe below) or simply add pototoes to the curry along with peanuts.or use fried peanuts/masala peanuts to garnish. i skipped adding potatoes and peanuts. For Misal(Usal):U need- 1 cups mixed sprouted - mataki, moong, dry chauli, brown chana, dry green peas, black eye peas, rajma, chickpeas(or any 2-3 combination)..i used matki(mothbeans) and kalachana(brown chickpeas) 2 small size onions diced 1 medium size tomato diced pinch turmeric powder(haldi) 1/4 tsp mango powder(amchur) 1 pinch asofoetida (hing) 2-3 clove garlic(finely chopped) potatoes-1 big(peeled n cubed) 1" ginger finely grated 1 tblsp misal powder( recipe below) ( u can make @home or substitute with 1 tsp garam masala +1/2 tsp red chilly powder+1 tblsp coriender-cumin powder +1/4 tsp black pepper powder +1/2 tsp fennel powder) 1/2 cup water..approx Salt as per taste 2 tbsp oil(recipe requires more than 1/4 cup of oil to make Kat(curry) Method: For Misal(Usal): 1.Soak the pulses for 8-9 hours. 2.Pressure cook the sprouted mixture with little salt and pinch of turmeric or can cook in a sauce pan with boiling water til its 90% done. 3.Heat oil in a pan/ kadhai.When oil becomes hot,add asafoetida. 4.Then add onion and cook till they are golden brown. 5.Add chopped garlic and ginger saute it. 6.Now add tomatoes, salt, turmeric powder and misal powder. Cook till tomatoes become soft and oil starts oozing out of masala. 7.Then add cooked sprout mixture with water ,add mango powder and let it boil and cover the pan for 15 mins on low heat.garnish with cilantro.squeeze lime juice.  But if u serving like chaat do the next procedure. For Potato Bhaji: 2-3 boiled potatoes 1 tsp cumin seeds (jeera) 1/2 tsp mustard seeds(rai) few neem leaves(curry leaves) 1 tsp asofoetida (hing) 1/2 tsp turmeric (haldi) salt as per taste 1/2 tsp lemon juice 1/2 tsp sugar 1 tbsp oil For Garnishing: 1 cups chivada/ farsan/sev 1/2 cup chopped tomato 1/2 cup finely chopped onion 1/4 cup chopped fresh green coriander(cilantro) 2-3 tblsp fried peanuts/masala peanuts 2-3 tsp sweet (dates and tamarind) chutney 1/2 cup curd/ plain yogurt (optional) Slices of bread or Pav Method For Potato Bhaji: 1.Boil potatoes and peel the skin and cut into small pieces. 2.Heat oil in a pan. When oil becomes hot then add rai,jeera, curry leaves and asofoetida. 3.Add boiled potatoes, turmeric, salt, sugar and lemon juice. Garnishing and Serving Suggestions: 1.Place 1-2 spoonfuls of potato bhaji in a bowl. 2.Add 2-3 spoonful of misal/usal. 3.For Toppings, spoon sweet chutney,Garnish with chopped onion, tomato, coriander, fresh curd and fried peanuts/masala peanuts and sev/farsan. This masala can b prepared with different methods,some ingredients here n there,spices according to ones taste without onion-garlic.here i m sharing u my moms version... Kolhapuri masala(chutney)/Misal powder- U need- Coriander Seeds: 3/4 Cup Dry Coconut Slices: 1/2 Cup Sesame Seeds: 2 tblsp Jeera (Cumin Seeds): 2 tblsp Shahjeere (Caraway seeds ): 1 tsp Black whole peppercorns-1/2 tsp Lavang (Cloves ): 1 tsp Fennel seeds-1 tsp Dalchini (Cinnamon): 1" stick Hing (Asafoetida): 1 tsp Tamalpatra (Bay Leaves): 5-6 Dagad Phool (Black Stone Flower): 2-3 Red Chilli Powder: 1/2 Cup Mustard Seeds: 1/2 tsp Methi (Fenugreek Seeds): 1/2 tsp homemade fried onion-1/4 cup garlic-5-6 pods 1/2 cup cilantro-washed and dry(dry it completely with tissue paper) Oil: 1/4 Cup Salt: to taste  Method- 1. Dry roast sesame seeds and heat some oil in a pan add mustard seeds,hing,bayleaves,methi seeds,shahi jeera,stoneflower,peppercorns,lavang,cinnamon,fennel,and coconut til brown..dont burn or it wil ruin the taste of masala and wil b bitter.let it cool completely. 2. Heat a tsp of oil in the same pan and fry garlic til brown .now add cilantro and fry and cool. In another pan Dry roast regualr jeera and dry coriender separately.cool. 3. Grind all fried and roasted ingredients to a fine powder along with fried onion. 4. Mix roasted powders and salt very well. Then add red chilli powder to oil (remained after frying) mix it to prepared powder. Mix all ingredients very well. 5. Keep this masala in air tight container in the refrigerator(as we hv added onion-garlic,theres a chance to spoil on the counter top ) 6. You can use this masala in any curry like potato curry,different lentil curries with whole masoor,moong,chawali beans,kala chana..just to name a few..  Cabbage-peas stirfry, Palak -Paneer(Spinach and cottage cheese),Rasam Misal/'Usal curry and Stuffed chillies along with Rotis For Sorghum Flour Rotis u need- Sorghum flour-as needed salt and hot water wheat flour(if needed)In India we hv flour mills and can hv fresh flour in hand anytime.start with little flour @ a time and if u find the roti is breaking add some wheat flour to the jowar flour.) Method- Very popular in villages and small towns as an accompaniment to meat and vegetable gravy curries, sorghum roti is one of the traditional recipes of India. As the name suggests, the rotis are prepared from sorghum flour. Instead of rolling pin, hands are used to shape the sorghum dough into a round, flat, thin circle. Because sorghum flour is gluten-free flour, it?s very tough to spread the dough without breaking the shape. We love it! Imagine the warm paratha taste, multiply by 10 times, that?s how a good, well made sorghum roti tastes. In artisan hands, it puffs like puri - all on its own. No leavening agents and oil or ghee are added. Just fresh sorghum flour, warm water and touch of fire . The process is difficult to explain in written words and pretty much useless. Again this is one of those recipes, where one must be in the kitchen next to the cook, to know what they are talking about. One really needs a visual experience to understand the recipe. Well that?s how I feel anyway, so I?m going to keep the recipe directions simple for a change, and instead show the process in images. so back to the method- Prepare dough by gradually adding and mixing hot water. After a rest period of 10 to 15 minutes, the dough is kneaded and divided into lemon sized balls. Then, using palm of the right hand, on a flat board, the dough is spread into flat, thin round.     The doughspread is carefully lifted and placed on a hot iron tava (griddle). On medium-high heat,roti is roasted slowly. Water is applied by hand on the surface of roti, before turning it to the other side After two to three minutes of cooking, roti is turned to the other side and cooked until done.and again the top side is placed on to a roaster pressing it so it puffs up..u can skip this step and simply roast on the first side(top) it by pressing with a spatula.serve with a spoon of homemade ghee...   SANYUKTA GOUR(BAYES) http://creativesanyukta.blogspot.com/ sending this to jay's cute event I love my DAD  and   related searches : Street
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