PUNERI MISAL

(4 – Bowls)

Ingredients:

• 1 Cup Matki (Soaked for 8 Hrs.) * 2 Tbs spoon Nani’s Natural Usal Missal Masala
• ½ Cup Moog (Soaked for 8 Hrs.) * 1 Tbs. chopped coriander leaves
• ½ Cup white Vatana (Soaked for 8 Hrs.) * 10 – 12 Curry leaves
• 1 Cup boiled potato cubes * 1 Large Lemon’s juice
• 2 Large chopped onions * 6 Tbs. cooking oil
• 3 Large chopped tomatoes * 1 Tsp Mustard seed
• 1 Tbs Ginger – chili paste * 2 Tbs. Red chili powder
• 8 – 10 Cloves garlic paste * 2 Tsp Turmeric powder
• Salt as per taste * 8 Tbs. Farsan chivda

Method:

1. Put soaked lentils with 6-7 cups of lukewarm water in a pressure cooker and adds 1 Tsp Turmeric powder, 1 Tsp salt, and cook for 4-5 whistle at Medium Flame. Allow it to cool.
2. Heat 6 Tbs. oil in a pan, crackle the mustard seeds first, add chopped onions and sauté till translucent. Add curry leaves, ginger- chili paste, garlic paste and stir for two minute. Add chopped tomatoes, salt, red chili powder, turmeric powder, and sauté for a while. Add 2 Tbs. Nani’s Natural Usal Missal Masala. Stir well and sauté it for 3 minutes.
3. Add boiled potato cubes
4. Add the boiled Lentils with water and simmer this for 8-10 minutes on a slow flame with occasional stirring.
5. Lastly add drops of lemon juice to taste stir and garnish with green coriander leaves.

Ingredients for serving:

• 1 Onion finally chopped
• 1 Tomato deseeded & chopped

Farsan or chivda