Misal …quintessential Maharashtrian favorite.. made easily in InstantPot.
Manual 0 with NPR works best for perfect texture of the beans regardless of quantity..
4 cups matki / moth beans -sprouted preferred . You can also combine equal part moong beans / matki beans.
To make masala:
2 medium Onions
3 large Tomatoes
3 tsp Ginger Garlic paste
10 whole peppercorn
1 tsp – Cumin seeds
1 tsp – Red Chili powder
1-2 tsp – Turmeric powder
2 tsp – Garam Masala
2 tsp – cumin / coriander powder
2 tbsp. – oil
salt and lemon to taste
1. To make sprouts:
Wash and soak the Matki (moth) beans overnight in water. Next day, drain the water, cover the soaked beans with paper towel and leave it for a day to sprout. ( sprouted beans are more nutritional but you can skip sprouting and just use soaked beans if making it in jiffy )
2. To make the masala:
Turn IP on saute high, add oil, once oil is heated, saute the onions until they are brown and translucent. Add ginger garlic paste, whole peppercorn , garam masala , coriander, cumin powder and saute for 2 more mins. Add the tomatoes and cook until it softens. Cancel the saute and let it cool down. Grind the mixture into a smooth paste adding little water if needed.
3. To make the gravy: InstantPot Version
Turn on Saute high mode again. Heat 1 tbsp oil in with the cumin seeds and sauté for about a minute. Now add the ground masala paste, red chilli powder, turmeric, and saute it well.Cook for a few minutes until the oil starts to leave the side of the pan. It is important to saute the masala well to ensure the maximum flavor in the recipe. Add the salt. Now add sprouted beans and mix well.Add 3 cups water to make it into a gravy like consistency. Cancel the saute mode. Close the lid and put it on Manual 0 min, high, vent closed.. After it’s done ( it builds pressures and that’s enough to cook the beans perfect without mushy. ) wait for NPR to open the lid.
4. To put it together:
Now the misal is ready. Serve it in a bowl, add the beans and gravy and top it with chopped onions and cilantro, lime wedges and some farsan ( spicy mix) and serve.
Traditional recipe also is served with “kat” or liquid ground masala to make it super spicy. To make it, just double the amount of ingredients in masala and step 2 above. Keep aside the cooked ground masala and add more water to it . Serve the liquid masala in separate bowl with toasted paav ( dinner rolls)
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