The term zanzaneet means spicy hot. The kind that brings tears to your eyes, sniffling nose, but you still want to eat more! Back home, we used to frequent a place called Munmun Misal. It was a really small setup, you could call it a shop. It was partioned into two sections. The outer section had school benches (yep really) in two rows and the smaller partition was the kitchen space.
There would invariably be a queue and you had to patiently await your turn outside as the elderly matron asked you for the number of people and made the required space available. Once your turn came, you sat on the benches and waited to be served. The waiters would place a empty saucer and a side dish with pav and lemon. He would then ask you whether you wanted your misal light, medium, or really hot. Even though my spice tolerance is not so bad, i could never try beyond light whereas H would have the really hot one.
The waiters would keep pouring the spicy rassa ot tarri as per your taste. A simple, satisfying and extremely light on the pocket meal. A few days earlier we were craving for misal and i had no clue how to make it as i had never tried doing it. We decided to do a trial run based on what we knew and lo we had a really tasty misal. We thoroughly enjoyed it and it has been a regular since then.
What you need:
- 1 cup soaked, sprouted and cooked moth (matki) beans or u can use fresh peas as well
- 2 onions chopped coarsely
- minced garlic
- dessicated coconut
- garam masala
- mustard seeds
- red chilli powder
- finely chopped onion
- finely chopped coriander
- lemon wedges
- farsan (chivda, gathiya, sev etc)
How to prepare:
- Heat 1 tsp oil in a karahi
- Add minced garlic, onion, dessicated coconut, and garam masala
- Roast on medium till the aroma is released and grind with a little water
- Heat 1 tsp oil, add mustard seeds and when they splutter add jeera
- Add red chilli powder and mix
- Pour the ground masala, add the required quantity of water. The gravy should be of medium consistency
- Add the moth or peas, cover, and let cook on slow flame
- Take a bowl and first put the chivda, then the gathiya, sev etc.
- Pour a big ladle of the gravy on top
- Garnish with onion, coriander, and lemon
- Serve with pav or bread on the side