Misal

मिसळ

• Time 1 hr
• Serves 4
• Made with Satva Chilli Powder

The kat is where the chilli has to be honest — colour without a burnt edge. Sprouted matki under it, farsan on top, pav on the side.

Ingredients

• 2 cupssprouted matki (moth beans)
• 2onions - 1 sliced, 1 finely chopped
• ¼ cupdry coconut, grated
• 6 clovesgarlic
• 1 inchginger
• 4 tbspoil
• 2 tspChilli Powder
• ½ tspTurmeric
• 1 tspGaram Masala
• 1 tsptamarind paste
• to tastesalt
• 2 cupsfarsan or mixed namkeen
• ¼ cupcoriander leaves, chopped
• 1lemon, in wedges
• 8pav

Method

1. Dry-roast the sliced onion in a pan until deep brown, then add the coconut and roast until it browns too - about 12 minutes in all. Grind with the garlic, ginger and a little water to a smooth paste.
2. Pressure-cook the matki with ¼ tsp turmeric, salt and 2 cups water for 2 whistles. It should be cooked but still whole.
3. For the kat, heat the oil, add the paste and fry for 5 minutes until the oil separates. Lower the heat, add the chilli powder and the rest of the turmeric and stir for 20 seconds - colour without a burnt edge.
4. Add the garam masala, tamarind, 4 cups water and salt. Simmer 15 minutes until a red layer of oil (the tarri) floats on top.
5. To serve: matki in a bowl, kat poured over, then farsan, chopped onion and coriander. Lemon and pav on the side.

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