CHATPATA MISAL PAV (WITH MUNG BEAN SPROUTS)

Name: CHATPATA MISAL PAV (WITH MUNG BEAN SPROUTS)
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 1/2 cups mung bean sprouts; 1 small potato, peeled and chopped; 1 teaspoon mustard seeds; Few curry leaves; 1/2 teaspoon jeera/cumin powder; 1/2 teaspoon haldi/turmeric powder; 1/2 teaspoon red chilli powder/cayenne; 1 teaspoon coriander powder; 1/4 teaspoon hing/asafetida powder (optional); 1-2 tablespoons jaggery (unrefined cane sugar); to taste Salt; 2 tablespoons oil; For THE MISAL PASTE:; 2 cloves; 1 small piece cinnamon; 1 teaspoon jeera/cumin seeds; 1/4 cup grated coconut (fresh/frozen); 1 medium sized onion, chopped; 1 tsp ginger (chopped or grated); 1/2 tsp garlic (chopped or grated); 1 tablespoon Kashmiri Chilli powder (more for colour than heat); 1 teaspoon Everest Pav Bhaji masala powder (use any brand you prefer); 1/2 teaspoon garam masala powder; 2 medium tomatoes, chopped; 1/4 teaspoon salt; 2 teaspoons oil; FOR GARNISHING:; as required Finely chopped coriander leaves/cilantro; For SERVING SUGGESTIONS:; 6-8 pav buns/slide buns

Vanitha Bhat @cook_10017275

Chatpata misal pav is a spicy, tangy and lip-smacking Indian curry/street food – bean sprouts are cooked in a spicy gravy, topped with crispy fried savory chiwda or mixture and served with pav/slider buns

Vanitha Bhat @cook_10017275

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Ingredients

4 servings

1 1/2 cupsmung bean sprouts
1small potato, peeled and chopped
1 teaspoonmustard seeds
Fewcurry leaves
1/2 teaspoonjeera/cumin powder
1/2 teaspoonhaldi/turmeric powder
1/2 teaspoonred chilli powder/cayenne
1 teaspooncoriander powder
1/4 teaspoonhing/asafetida powder (optional)
1-2 tablespoonsjaggery (unrefined cane sugar)
to tasteSalt
2 tablespoonsoil
For THE MISAL PASTE:
2cloves
1small piece cinnamon
1 teaspoonjeera/cumin seeds
1/4 cupgrated coconut (fresh/frozen)
1medium sized onion, chopped
1 tspginger (chopped or grated)
1/2 tspgarlic (chopped or grated)
1 tablespoonKashmiri Chilli powder (more for colour than heat)
1 teaspoonEverest Pav Bhaji masala powder (use any brand you prefer)
1/2 teaspoongaram masala powder
2medium tomatoes, chopped
1/4 teaspoonsalt
2 teaspoonsoil
FORGARNISHING:
as requiredFinely chopped coriander leaves/cilantro
ForSERVING SUGGESTIONS:
6-8pav buns/slide buns
1/2 cupfinely chopped red onions
1/2 cuptomatoes, chopped (optional)
1/2 cupsev (fried savory chickpea noodles)
1/2 cupsavory mixture like chiwda or any mixture that has different shaped fried chickpea
1/2 cupspicy boondi (fried savory chickpea balls)
1lemon, quartered
few chopped green chillies/jalapenos (optional)

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Steps

1

Pressure cook mung bean sprouts and chopped potatoes in a pressure cooker with some water (about 1 inch above the mixture) for 2 to 3 whistles (or about 3 minutes on low after the first whistle).
Let the pressure drop naturally.
2

TO MAKE THE MISAL PASTE:
In a small saucepan, heat oil and once the oil is hot, add the spices; cloves, cumin and cinnamon.
Fry on medium heat for a few seconds.
Tip in the grated coconut and fry until they turn light golden brown.
Add the chopped onions and fry again until the onions turn slightly soft.
Stir in ginger and garlic and saute for a few more minutes.
Add the spice powders: Kashmiri chilli powder, Pav Bhaji masala powder and garam masala powder. Mix well.
3

Tip in the chopped tomatoes with about ¼ tsp salt and cook for a few minutes until the tomatoes release a bit of water and turn soft and mushy.
4

Remove from heat and let cool and once cool, blend to a fine paste.
5

TO MAKE MUNG BEAN SPROUTS MISAL PAV:
Heat oil in a saucepan. Once the oil is hot, add mustard seeds.
Once the seeds splutter and crackle, add curry leaves, cumin powder, haldi, chilli powder and coriander powders and sauté for a few seconds, taking care not to burn them.
Tip in the blended misal paste and fry on medium heat until you see oil separating from the sides; an indication all the spices have fried well.
6

Add the cooked sprouts and potatoes mixture along with the water and mix to combine.
Stir in salt to taste and about 1 tablespoon jaggery powder (or to taste) and mix well.
Cover and cook on medium heat for about 5 minutes to allow all the flavors to blend well.
7

Adjust the consistency of the missal to medium thickness; neither too watery, nor too thick.
Garnish with freshly chopped coriander leaves.
8

Serve hot topped with onions, tomatoes, sev, boondi etc. along with a squeeze of lime in individual serving dishes along with pav buns.
Enjoy and Happy Cooking!
9

Notes:
You can use any type of sprouts (or a mix) to make this chatpata missal pav.
Adjust spices according to taste.
Can be served with plain bread slices, toasted or untoasted.