Misal Pav Recipe
10-01-2024
www.kitchenfoodrecipes.com
Ingredients:
For the Misal:
1 cup mixed sprouts (like moth beans, mung beans, and chickpeas)
2 onions, finely chopped
2 tomatoes, finely chopped
1 tablespoon ginger-garlic paste
2 green chilies, chopped
1/2 cup grated coconut
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
2 teaspoons garam masala
1 teaspoon cumin seeds
1 teaspoon mustard seeds
A pinch of asafoetida (hing)
2 tablespoons oil
Salt to taste
2 tablespoons fresh coriander leaves, chopped
2 cups water
For Serving:
Freshly baked pav (bread rolls)
Finely chopped onions
Lemon wedges
Chopped fresh coriander
Farsan or sev (Indian snack mix)
Instructions:
Prepare the Sprouts:
Wash the mixed sprouts thoroughly and cook them in a pressure cooker with water and a pinch of salt. The cook until they are soft but not mushy.
Make Coconut Paste:
The pan a dry roast the grated coconut until golden brown. A cool it down and grind it into a smooth paste with a little water.
Cook the Curry:
Heat oil in a large pan. Add mustard seeds, cumin seeds, and asafoetida. Let them splutter.
A add chopped onions and sauté until they turn golden brown.
Mix in ginger-garlic paste and green chilies, frying for a couple of minutes.
A add chopped tomatoes, turmeric powder, red chili powder, and garam masala. Cook until the oil starts to separate.
Stir in the coconut paste and cooked sprouts. Add water to achieve the desired consistency. Bring it to a boil.
Simmer for 10-15 minutes. Season with salt and garnish with chopped coriander.
Serve the Misal Pav:
Serve the hot misal in a bowl. Top it with some chopped onions, a handful of farsan or sev, and a squeeze of lemon juice.
Serve with warm, buttered pav on the side
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