Misal Pav

Name: Misal Pav
Cuisine: Indian
Ingredients: 2 cups moth bean sprouts; 2 small to medium Potatoes, cubed; 1 large or medium onion, finely chopped; 1-2 green chilies, chopped; 3-4 garlic; 1 inch ginger; 1 teaspoon mustard seeds; 1 teaspoon cumin seeds; 10-12 curry leaves; 1-1.5 tablespoon Goda masala or kala masala; 1/2 teaspoon Turmeric powder; ½ teaspoon Red chilli powder; 1 teaspoon coriander powder 1 teaspoon cumin powder; 1.5 teaspoons or⅓ or ½ cup tamarind, soaked in water; 2 to 3 kokums; 3/4 cup water or add as required; 3 tablespoons oil; As per taste Salt; 8 to 10 Misal pav (bread rolls) or bread slices as required; 1/2 cup finely chopped onions; 1/2 cup finely chopped tomatoes (optional); 1/2-1 cup thick sev or farsan (chiwda), fried savory snack mixture; 1 lemon or lime quartered or diced; 1/3 cup chopped coriander leaves; 1/2 cup fresh curd or yogurt, beaten, optional

Nayan Parmar @cook_20234422

#mrfoodie

Nayan Parmar @cook_20234422

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Ingredients

2 cupsmoth bean sprouts
2 small to mediumPotatoes, cubed
1large or medium onion, finely chopped
1-2green chilies, chopped
3-4garlic
1 inchginger
1 teaspoonmustard seeds
1 teaspooncumin seeds
10-12curry leaves
1-1.5 tablespoonGoda masala or kala masala
1/2 teaspoonTurmeric powder
½ teaspoonRed chilli powder
1 teaspooncoriander powder 1 teaspoon cumin powder
1.5 teaspoons or⅓ or ½ cup tamarind, soaked in water
2 to 3kokums
3/4 cupwater or add as required
3 tablespoonsoil
As per taste Salt
8 to 10Misal pav (bread rolls) or bread slices as required
1/2 cupfinely chopped onions
1/2 cupfinely chopped tomatoes (optional)
1/2-1 cupthick sev or farsan (chiwda), fried savory snack mixture
1lemon or lime quartered or diced
1/3 cupchopped coriander leaves
1/2 cupfresh curd or yogurt, beaten, optional

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Steps

1

Preparation for misal pav-
Rinse the moth bean sprouts first in running water. The drain and then add the sprouts, cubed potatoes, ¼ tsp turmeric powder, salt in a pressure cooker. Then the water should be covering the matki sprouts about ½ inch above. If using mixed bean sprouts, you will have to add more water. Pressure cook for 2 to 3 whistles.
2

In a small bowl soak the tamarind in ⅓ or ½ cup warm water for 25 to 30 mins.
Squeeze the tamarind and extract the pulp. Keep the tamarind pulp aside and making usal for misal pav. Heat oil in another pan and crackle the mustard seeds first. Then add the cumin and saute for some seconds till the cumin gets golden.
3

Add the chopped onions and saute till translucent. Then add the curry leaves, ginger-garlic paste and green chilies, stir and saute till the raw aroma of ginger-garlic goes away.
Add the remaining ¼ tsp turmeric powder, coriander powder, cumin powder, red chilli powder and goda masala.
4

Stir and then add the tamarind pulp. Saute till the raw aroma of the tamarind goes away.
drain the pressure cooked matki sprouts and potatoes and add them to the tamarind pulp.
Stir and add ¾ to 1 cup of water or more water if required. Season it with salt and simmer it as usual for 8 to 10 mins on a low flame with occasional stirrings.
5

Lastly, garnish with coriander leaves. If you want you can also add sugar or jaggery.
Assemble the misal pav while the usal is simmering, you can prep the toppings for the misal pav. Finely chop the onions and tomatoes and it keep aside. Take the steaming for 3 to 4 individuals.
6

In each bowl of usal, first, add the chopped onions and tomatoes. Then top usal with chopped coriander leaves, squeeze a few drops of lemon juice and then top it with farsan or chiwda.
serve the misal bowl in a plate with pav buns and slices of lemon, chopped onion and mix farsan/sev/chiwda. Enjoy the misal pav.