Ingredients

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1 cup green peas
1 lemon (extract juice)
2 tbsp. oil
1/2 tsp. garam masala
1/4 tsp. crushed cumin seeds
salt to taste
6-8 pavs
To garnish:
chopped onions, fine sev, lemon quarters

Grind to a paste:

1 small bunch fresh coriander
8-10 green chillies
1/2 cup fresh coconut grated

 

Method :

1. Heat oil in a heavy large vessel.
2. Add paste and stirfry for 2 minutes.
3. Add 3 cups water and bring to a boil.
4. Add all other ingredients, stir and boil.
5. Simmer for 15-20 minutes, stirring occasionally.
6. Cook till oil separates, floats on top and peas are soft.
7. Check, add more chillies or garam masala if desired.
8. Serve steaming hot along with bread or pav, chopped onions and pieces of lemon.
9. To garnish: sprinkle some 'indian sev' over individual bowls.

 

Making time:30 minutes
Makes:3-4 servings
Shelflife:2 days refrigerated, (Frozen 2 months)

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For misal:

1. Chop potatoes into big pieces.
2. Wash, drain matki.
3. Boil the matki in plenty of water, till tender, but do not allow seed to burst.
4. Drain and keep aside.
5. In one cup water, make paste of all masalas.
6. Heat oil in a large, deep saucepan, add ginger garlic and stirfry for 1 minute.
7. Add masala paste and mix well. Add potatoes.
8. Stirfry till oil separates. Add boiled drained matki.
9. Add remaining 3 cups water. Allow to boil.
10. Simmer on low for 10- 15 minutes till oil forms layer on top.
11. Add salt, lemon juice, and check seasoning, adjusting as required.

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To serve:

1. In individual serving bowls, place a tbsp. of poha on bottom.
2. Spread a tbsp. of farsan over it.
3. Pour a ladle full of misal (stir while taking) over it.
4. Garnish with chopped onion, coriander, and a piece of lemon.
5. Serve hot with slices of plain bread.

Making time:45 minutes (excluding soaking time)
Makes: 5 servings
Shelflife: Misal may be frozen and reused after thawing.

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Note:
Serve over the table and allow the guests to assemble their own.
See that the misal is piping hot while poha and other accessories are served cold.