Misal pav

Name: Misal pav
Cuisine: Indian
Ingredients: 1/2 cup sprout moong beans; 1/4 tsp turmeric powder; as per taste Salt; 4-5 Whole dry red chillies; 2 tbsp dry coconut; 8-10 garlic cloves; 1 inch ginger; 1 oil; 1/2 tsp cumin seeds; 1/2 tsp mustard seeds; as required Few strings of curry leaves; 2 pinch asafoetida; 1 onion finely chopped; 2 tomatoes finely chopped; 1/4 tsp turmeric powder; 2 tsp coriander powder; 1 tsp red chilli powder or as per taste; as per taste Salt; 1/2 tsp garam masala or goda masala; As needed Small piece of jaggery; Handful fresh coriander leaves chopped; as per taste Farsan / Mixture; as required Chopped onion; as required Lemon juice; as required Fresh coriander chopped

Mamta L. Lalwani @kims_kitchen160316

Mandsaur (MP)

#boxweek7

Misal is one of the most famous of Maharashtrian recipe , cooked with sprout moong.

#boxweek7

Misal is one of the most famous of Maharashtrian recipe , cooked with sprout moong.

Mamta L. Lalwani @kims_kitchen160316

Mandsaur (MP)

#boxweek7

Misal is one of the most famous of Maharashtrian recipe , cooked with sprout moong.

#boxweek7

Misal is one of the most famous of Maharashtrian recipe , cooked with sprout moong.

Saved

Ingredients

1/2 cupsprout moong beans
1/4 tspturmeric powder
as per tasteSalt
For masala paste -
4-5Whole dry red chillies
2 tbspdry coconut
8-10garlic cloves
1 inchginger
For Gravy -
1oil
1/2 tspcumin seeds
1/2 tspmustard seeds
as requiredFew strings of curry leaves
2 pinchasafoetida
1onion finely chopped
2tomatoes finely chopped
1/4 tspturmeric powder
2 tspcoriander powder
1 tspred chilli powder or as per taste
as per taste Salt
1/2 tspgaram masala or goda masala
As neededSmall piece of jaggery
Handfulfresh coriander leaves chopped
For serving -
as per tasteFarsan / Mixture
as required Chopped onion
as requiredLemon juice
as required Fresh coriander chopped

Saved

Steps

1

First in a pressure cooker add sprout moong along with as required water, salt and turmeric powder. Cover with lid and cook for just 1 whistle, let the pressure release by itself.
2

For masala paste -- In a pan add whole red dry chillies, coconut, ginger and garlic, saute for few minutes on low flame until becomes nice golden in colour. Let it cool completely and then grind it to make paste. (Add little water while blending). Keep aside.
3

Now in a deep pan heat oil, add splutter mustard seeds, cumin seeds, curry leaves and asafoetida, also add turmeric powder, coriander powder, red chilli powder. Saute on low flame till spices turns aromatic. Add finely chopped onion and Cook till nice golden, add chopped tomatoes,saute well and cook until tomatoes gets soft.
4

Further add prepared masala paste saute well and cook till oil is released from masala. Now add cooked sprout moong, salt, jaggery and mix well. Also add water and adjust the consistency of curry. Cover and cook for 10 mins or until misal is cooked completely or oil comes on surface. Add garam masala powder and chopped fresh coriander leaves and mix well. Misal is ready take misal in a serving plate, add some farsan, chopped onion, coriander and lemon juice on it and serve with pav.