This recipe takes the best snack food, bhel, and turns it into a hearty and flavorful meal! You still get all of the spicy, sweet deliciousness of bhel but with the added benefit of being healthy! You will have to sprout the beans ahead of time but they can be frozen and used whenever you want to make this quick and easy meal. My parents grew up in Baroda, Gujarat where Cafe Canara made Puna Misal a popular dish even though this dish is better known in Pune!
Recipe: Serves 2
Ingredients:
2 Cups sprouted Moth Beans (sprouted the same way you would sprout mung beans)
2 Cups of water + 1 Cup of water for later
1/3 Tsp grated Ginger
1 1/2 Tbsp Oil
1/3 Tsp Cumin Seeds
2 Curry Leaves
1 1/2 Dry Red Mirchi
1/3 Tsp finely diced Thai Green Chilis
1/4 Cup Cilantro
1 1/2 Tsp Salt
Mumura
Sev
Boondi
Chutneys of choice (imli, cilantro, mint, and sweet yogurt)
Method:
1. In a pot add in the sprouted moth, 2 cups of water and the ginger. Cover this mixture and let it cook until the water is boiling and the moth start cooking. The moth will take a long time to cook, they will go from a lighter color to a darker color.
2. In another small pan, put in the oil, once the oil is hot add in the cumin seeds. Once the cumin seeds are browner add in the curry leaves, dry red mirchi, and the Thai green chilies. 3. Let everything cook for a couple more minutes until everything is a little browner and add everything in the pan to the pot with the moth.
4. As the water starts to cook off keeping add more water to the moth and cover until the moth is almost cooked. When the moth are almost cooked take the lid off and let a little bit of the water cook off.
5. Let the moth cool down a little and let everyone make their own bhel on top! Add moth to a bowl along with mumara, sev and chutney.
Enjoy!!
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