Matki Misal Recipe: Make Spicy Maharashtrian 'Tarri' Misal
Learn how to make the best Matki Misal recipe at home! This authentic, spicy Maharashtrian 'Tarri' Misal is better than any hotel. Easy step-by-step.
Ingredients
For Boiling Sprouted Matki Moth Beans:
- 300-350 g Sprouted Matki Moth Beans
- 1 tsp Oil
- 1/2 tsp Cumin Seeds
- 1/4 tsp Asafoetida Hing
- 5-6 Curry Leaves
- 1 Bay Leaf
- 1/2 tsp Turmeric Powder
- A pinch of Salt
- 1.5 glasses of Water
For the Fresh Masala Paste:
- 3 medium Onions dry roasted
- 2 spicy Green Chillies roasted
- 2 tbsp Dry Coconut dry roasted
- 1- inch Ginger
- 1 whole pod of Garlic lightly roasted
- 1 small bunch of Fresh Coriander
- 1 small Tomato
For the Dry Spice Powder Misal Masala:
- 1 Bay Leaf
- 1 tsp Coriander Seeds
- 1/2 tsp Cumin Seeds
- 1/2 tsp Poppy Seeds
- 1 tsp White Sesame Seeds
- 1 small Star Anise
- 1/2- inch Cinnamon Stick
- A small piece of Mace Javitri
- 1 Black Cardamom
- 1 Green Cardamom
- 3 Cloves
- 7 Black Peppercorns
- 1 tsp Kasuri Methi Dried Fenugreek Leaves
For the Final Misal Gravy Tarri:
- 2-3 tbsp Oil or 1 large ladle
- 1 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- 8-10 Curry Leaves
- 1/4 tsp Asafoetida Hing
- 1/4 tsp Turmeric Powder
- 2 tsp Kanda Lasun Masala or a good quality Red Chilli Powder
- Prepared Fresh Masala Paste
- Prepared Dry Spice Powder
- Boiled Matki with its water
- Hot Water as needed
- Salt to taste
Instructions
Step 1: Cook the Sprouted Matki
- Wash the sprouted matki thoroughly and drain all the water.
- In a pressure cooker, heat a little oil. Add cumin seeds, asafoetida, curry leaves, and a bay leaf.
- Add the turmeric powder, and immediately add the washed matki.
- Sauté for one minute on medium heat. Add a pinch of salt and 1.5 glasses of warm water.
- Pressure cook on low heat for 3 whistles. Do not overcook; the sprouts should be soft but hold their shape.
Step 2: Prepare the Misal Masalas
- Dry Spice Powder: On a hot pan, dry roast all ingredients listed under "Dry Spice Powder" (except Kasuri Methi) on a low flame until fragrant. Turn off the heat, add the Kasuri Methi, and let it cool. Grind into a fine powder and set aside.
- Fresh Masala Paste: In a mixer jar, add all ingredients listed under "Fresh Masala Paste" (roasted onions, green chillies, dry coconut, ginger, garlic, coriander leaves, and raw tomato). Grind to a paste. It doesn't need to be perfectly smooth.
Step 3: Make the Matki Misal Gravy (Tarri)
- Heat oil in a large, deep pot. Once hot, add mustard seeds and let them pop.
- Add cumin seeds, curry leaves, and asafoetida. Sauté for a few seconds.
- Add the prepared Fresh Masala Paste. Sauté for 2-3 minutes, as most ingredients are already roasted.
- Lower the flame, add turmeric powder and the Kanda Lasun Masala (or red chilli powder). Stir for 30 seconds.
- Now, add the entire prepared Dry Spice Powder (your homemade misal masala) and mix well.
- Add the boiled matki along with all the water it was cooked in.
- Add hot water to adjust the consistency. The gravy (rass a) for misal should be relatively thin.
- Add salt to taste, keeping in mind the salt added while boiling the matki.
- Bring the gravy to a rolling boil, then lower the heat and let it simmer for 5-7 minutes. This will help the 'tarri' (red oily layer) to form on top. Your Matki Misal is ready!