Misal Pav

Ingredients

for pressure cooking sprouts:

1 cup moong sprouts (whole green gram) / matki

2 cup water

salt to taste

¼ tsp turmeric powder

for misal masala recipe:

1 tsp oil

¼ onion, sliced

3 garlic cloves

1 inch ginger

2 tbsp dry coconut / kopra

water as required, for blending

for misal recipe:

2-5 tbsp oil (if you are not diet conscious use 5 tbsp oil)

½ tsp jeera / cumin seeds

few curry leaves

¼ onion, finely chopped

1-2 tsp kashmiri chilli powder, adjust to your spice level

1 tsp coriander powder

¼ tsp garam masala powder

1 tomato, finely chopped

2-3 cups water, adjust to required consistency

salt to taste

for serving:

6 pav

1 cup farsaan / mixture

½ onion, finely chopped

few coriander leaves, finely chopped

few lemon wedges

Instructions

pressure cooking sprouts recipe:

in a pressure cooker, take a cup of moong sprouts.

add 2 cups of water, salt and turmeric powder.

pressure cook for 1 whistle or till sprouts get cooked well.

misal masala recipe:

in a kadai add a tsp of oil, along with sliced onions.

also add garlic cloves and ginger. saute till the raw smell of ginger and garlic disappears. takes approx. 3-4 minutes.

then add dry coconut / kopra and continue to saute till you get aroma from coconut.

cool the masala completely and then blend smooth adding required water.

misal recipe:

in the same kadai add oil along with jeera. allow to splutter.

then add few curry leaves

also add finely chopped onion and saute till they sweat.

next add all the spices like kashmiri chilli powder, coriander powder and garam masala powder. fry till the spices gets infused into oil.

then add tomato and saute till they start releasing oil.

once the tomatoes are cooked, add prepared masala and fry for a minute or 2.

add cooked sprouts and give a good mix.

boil for 10 minutes on medium flame. keep mixing in between so that it doesn’t get burnt from bottom.

then add 2-3 cups water, adjusting the consistency. you need to keep watery consistency as we will be boiling further.

add salt to taste.

boil further for 10 minutes on low flame so that spices get absorbed by sprouts.

serving preparation:

in a serving bowl, add some farsan.

and then pour prepared misal.

top with 2 tbsp of mixed farsaan, chopped onions and coriander leaves over it.

serve immediately with pav and lemon wedges.