Missal Pau

Name: Missal Pau
Total time: 3300 s
Yield: 5 people
Cuisine: Indian
Ingredients: 1 cup Sprouted Moth beans; 1-2 medium size tomatoes chopped; 5-6 whole red Kashmiri chilies; 1 large onion chopped fine plus 1 chopped fine for garnish; 4-5 garlic cloves roughly chopped; 1 inch ” ginger roughly chopped; Sprig curry leaves; 1/2 tsp cumin seeds; 1 tsp coriander seeds; 1/2 tsp mustard seeds; 1 tsp red chilli powder; 1/2 tsp turmeric seeds; 1 Tbsp Gud or Jaggery; 1 tsp Goda Masala powder; 1/2 cup grated coconut; 5 tsp oil; as per taste Salt; As required Lime wedges, coriander leaves chopped for garnish

Madhumita Bishnu @Madhubish27

Kolkata

#boxweek7
Missal Pau, one of the famous street food from Maharashtra which is drool worthy always to me. India has such varied street food that each state can boast off and to enjoy all is not enough in one lifetime

Madhumita Bishnu @Madhubish27

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Ingredients

Preparation time- 10 mins, Cooking time-45 mins

5 people

1 cupSprouted Moth beans
1-2medium size tomatoes chopped
5-6whole red Kashmiri chilies
1large onion chopped fine plus 1 chopped fine for garnish
4-5garlic cloves roughly chopped
1 inch ” ginger roughly chopped
Sprigcurry leaves
1/2 tspcumin seeds
1 tspcoriander seeds
1/2 tspmustard seeds
1 tspred chilli powder
1/2 tspturmeric seeds
1 TbspGud or Jaggery
1 tspGoda Masala powder
1/2 cupgrated coconut
5 tspoil
as per tasteSalt
As requiredLime wedges, coriander leaves chopped for garnish

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Steps

Preparation time- 10 mins, Cooking time-45 mins

1

Pressure cook sprouted Moth beans with salt and turmeric powder for 1 whistle on high flame. Set aside and let it depressurise. Retain the water
2

In a wok roast grated coconut in low flame until brown in colour. Set aside. Add to the same wok whole Kashmiri red chilies, whole coriander seeds and saute for 2-3 mins, set aside
3

Add 1 Tbsp oil and add chopped garlic, chopped ginger, chopped onions and cook until onions are translucent. Add sliced tomatoes and cook until tomatoes are mushy. Add little water and set aside to cool
4

Add to a blender and make a smooth paste. Set aside
5

In a wok heat 4 Tbsp oil, add cumin seeds, mustard seeds and let them splutter. Add curry leaves. Let it splutter. Add the grated coconut- onion-tomato fresh paste and cook until oil surfaces
6

Add red chilli powder, goda masala powder and mix well. Cook for 3-4 mins
7

Add cooked Moth beans, salt, gud and 500 ml water. Mix well and on low flame cook for 10-15 mins until oil surfaces. Set aside
8

Plate and garnish with Farsan, chopped coriander leaves, chopped onions and enjoy with Pau

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Cooksnaps

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Madhumita Bishnu @Madhubish27

on May 19, 2021 17:35

Kolkata

I’m a Home Chef and love cooking different recipes from all across the world. I enjoy sharing and learning from foodies like me. Follow me on my blog madhubish27.com and IG @madhubishskitchen, @madhubish. Thank you