Tuesday, 10 April 2018

MISAL PAV

http://www.paakvidhi.com/2018/04/misal-pav.html
Ingredients

1 cup moth sprouts or whole green gram / matki
salt to taste
¼ tsp turmeric powder
1 tsp oil
¼ onion, sliced
3 garlic cloves
1 inch ginger
2 tbsp dry coconut / kopra
water as required, for blending 
3 tbsp oil
½ tsp jeera / cumin seeds
few curry leaves
¼ onion, finely chopped
1-2 tsp kashmiri chilli powder, adjust to your spice level
1 tsp coriander powder
¼ tsp garam masala powder
1 tomato, finely chopped
1-2 tbsp tamarind pulp
1 tsp jaggery (gur)(optional)
2-3 cups water, adjust to required consistency
salt to taste
for serving:
6 pav
1 cup farsaan / mixture
½ onion, finely chopped
few coriander leaves, finely chopped
few lemon wedges 

Method:
  1. Pressure cook a cup of moong sprouts adding 2 cups of water, salt and turmeric powder.
  2. Pressure cook for 1 whistle or till sprouts get cooked well. Keep aside.
  3. Take a tsp of oil in a kadahi and add sliced onions, garlic cloves and ginger. 
  4. Saute till the raw smell of ginger and garlic disappears.
  5. Add dry coconut and continue to saute till you get aroma from coconut.
  6. Cool the masala completely and then blend smooth in a mixer adding required water. Keep aside.
  7. In the same kadai add oil along with jeera. allow to splutter. and add few curry leaves, finely chopped onion and saute till they become pink in color.
  8. Add all the spices saute for a while then add tomato and saute till they start releasing oil.
  9. Once the tomatoes are cooked, add prepared masala and fry for a minute or 2.
  10. Add cooked sprouts and give a good mix.
  11. Boil for 10 minutes on medium flame. keep mixing in between so that it doesn't get burnt from bottom.
  12. Then add 2-3 cups water, adjusting the consistency. you need to keep watery consistency as we will be boiling further.
  13. Add salt to taste. Then add tamarind pulp and jaggery.
  14. Boil further for 10 minutes on low flame so that spices get absorbed by sprouts.
  15. In a serving bowl, add some farsan and then pour prepared misal.
  16. Top with 2 tbsp of mixed farsaan, chopped onions and coriander leaves over it.
  17. Serve immediately with pavs and lemon wedges.

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