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Ingredients requirements Gulab Jamun Misal:

1. Get 1 cup for mawa
2. Prepare 1 bowl for whole lentils soaked overnight & pressure cooked for 3 whistles (brown chickpeas, green gram, moth bean, butter beans, red gram, black-eyed beans)
3. Require 2 tbsp - maida
4. Provide 1 cup of thick sugar syrup
5. Require 1 cup of dry roasted coconut
6. Take 1 tbsp cumin seeds
7. You need 1 tbsp mustard seeds
8. Give 4-5 - curry leaves
9. Make ready 1 tsp of asafoetida
10. Need 1/2 cup chopped tomatoes
11. Require 1 tbsp ginger-garlic paste
12. You need 1 cup of chopped onions
13. Get 1 tsp sugar
14. Require 2 tbsp for red chilli powder
15. Give 1 tsp - garam masala powder
16. Give 1 tsp turmeric powder
17. Give 2 tbsp for tamarind paste
18. Need 2-3 tbsp of fresh cream
19. You need 2 tbsp for dry grated coconut
20. Prepare 2 tbsp - chopped coriander leaves
21. Provide 3-4 for cherries
22. Give as per requirement of Bread or pav
23. Provide as per requirement - Water
24. Give as needed - Oil
25. Prepare to taste - Salt

Gulab Jamun Misal steps:

1. For making gulab jamuns, mix 1 cup mawa and 2 tbsp maida to form a smooth dough. Then roll in small round balls. Heat oil in a vessel and deep fry the gulab jamuns. Place the gulab jamuns in thick sugar syrup for about 15-20 minutes. Keep aside.
2. For making misal, add 1 cup dry roasted coconut and 1/2 cup water in a mixer and blend well.
3. Heat 4-5 tbsp oil in a pan. Add 1 tbsp cumin seeds & 1 tbsp mustard seeds. Let them crackle.
4. Add 4-5 curry leaves, 1 tsp asafoetida, 1 tbsp ginger-garlic paste and fry well. Then add 1 cup chopped onions, 1/2 cup chopped tomatoes and let them turn soft.
5. Add 2 tbsp red chilli powder, 1 tsp turmeric powder, 1 tsp garam masala powder, 1 tsp sugar and saute well.
6. Add 1 bowl mixed lentils, 2 tbsp tamarind paste, roasted coconut paste, 2 cups water, salt as per taste. Let it simmer nicely. Remove from flame.
7. While serving place gulab jamuns in the bowl. Pour over the misal. Add 2-3 tbsp fresh cream, 2 tbsp dry grated coconut, 2 tbsp chopped coriander leaves and top with a cherry. Serve with butter roasted pav or bread.

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