Zanzanit Misal

Published On May 4, 2023
In Video
By Guest Author
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Prep Time
960 minutes
Cook Time
15 minutes
Difficulty Level
Intermediate

Ingredients

FOR PREPARING ONION PASTE :
Onion / Pyaz - 3 Chopped
Green chilli / Harimirchi - 3 Chopped
Ginger / Adarak - 1 Inch chopped
Garlic / Lahsun - 10 to 12 Cloves
FOR PREPARING GODA MASALA :
Oil - 1 tsp
Cumin seeds powder / Jeera powder - 1
Dry coriander seeds / Sabut dhaniya - 2 tsp
Fennel seeds / Saunf - 2 tsp
Dry coconut / Sukha nariyal - 1 Small piece sliced
Cloves / Laung - 2 to 3
Cinnamon stick / Dalchini - 2 to 3
Black peppercorns / Kali mirch - 3 to 4
Dry red chilli / Sukhi lal mirch - 1 Cup
FOR PREPARING MOTH BEANS :
Dew beans / Moth bean - 1 Cup
Water - As required
Baking soda - A pinch
Salt - As per taste
FOR PREPARING ZANZANIT MISAL :
Oil - 5 tbsp
Onion / Pyaz - 1 Finely chopped
Curry leaves / Curry patta - A few
Tomato puree / Tamatar puree - Of 3 tomato
Kashmiri red chilli powder / Kashmiri lal mirchi powder - 2 tsp
Turmeric powder / Haldi powder - 1/2 tsp
Coriander powder / Dhaniya powder - 2 tsp
All spice mix powder / Garam masala - 1/2 tsp
Dry fenugreek leaves / Kasuri methi - 1 tsp
Salt - As per taste
FOR SERVING :
Namkeen mixture - As required
Bun - 2
Onion / Pyaz - 1 Finely chopped
Lemon / Nimbu - 1/2 Sliced
tsp = teaspoon
tbsp = tablespoon

Instructions

FOR PREPARING ONION PASTE :
Heat oil in a pan. Add onion, green chilli, ginger, and garlic. Mix well and saute it for 2 to 3 minutes on medium flame. Stir it in between.
Once done, turn off the flame and let it cool down. Then grind it to prepare its paste. Keep it aside.
FOR PREPARING GODA MASALA :
Heat oil in a pan. Add cumin seeds, dry coriander seeds, fennel seeds, dry coconut, cloves, cinnamon sticks, black peppercorn, and dry red chillies.
Roast it on a medium flame for 2 to 3 minutes. Keep it aside and let it cool down. Then transfer it to a grinding jar and grind it for a few seconds to make a fine powder.
FOR PREPARING MOTH BEANS :
Soak moth beans overnight. In the morning, drain out its water and keep it in a hot place or tie in a muslin cloth for 7 to 8 hours. The moth bean sprouts will be ready.
Boil the sprouted moth beans with water, salt, and baking soda in a pressure cooker till 2 whistles. Keep it aside.
FOR PREPARING ZANZANIT MISAL :
Heat oil in a Wonderchef steel kadhai. Add onion, curry leaves, ground onion paste, and tomato puree. Mix well. Cover the pan with its lid and saute it for 3 to 4 minutes till the oil separates. Stir it occasionally.
Then add kashmiri red chilli powder, 2 tsp of goda masala, turmeric powder, coriander powder, all spice mix powder, and dry fenugreek leaves. mix well.
Add salt and mix well. Now add boiled moth beans with its water. Cover the pan with a lid and boil it for 3 to 4 minutes on medium flame.
Once done, take it out to a serving bowl. Add namkeen mixture and onion to it.
Garnish it with coriander leaves. Serve it with buns and lemon slice.
'Zanzanit Misal' is ready to be served.