Misal Pav
Misal Pav is a Maharashtrian dish that is widely believed to have been
invented as an innovative way of using up leftover gravy (Usal). It is widely
enjoyed across Maharashtra and is a popular street food of Mumbai. It is also
widely available in most of the veg fast food joints. Let us have a look at
its recipe.
Ingredients (4 Servings) :
- Onions - 3
- Potato - 1 (Big)
- Tomatoes - 2
- Sprouted Moong - 100 g
- Kashmiri Chillies - 4-5
- Green Chillies - 2
- Ginger Paste - 1 Tsp
- Garlic - 6-7 Cloves
- Fresh Coconut - 1/4th
- Desiccated Coconut - 1 Tbsp
- Cumin Seeds (Jeera) - 1 tbsp
- Mustard Seeds (Rai) - 1 Tbsp
- Methi Seeds - 1 Tsp
- Whole Garam Masalas - Cinamon (Tej)- 2 inch piece, Cloves (Laung)- 4, Black Pepper - 5-6, Star Anis - 1, Black Cardamom (Badi Elaichi) - 1, Green Cardamom (Chhoti Elaichi) - 2-3
- White sesame seeds (Til) - 1 Tbsp
- Poppy Seeds (Khaskhas) - 1 Tbsp
- Coriander leaves - 1/2 Cup
- Curry Leaves - 4 Stems
- Powdered Spices - Kashmiri Chilli Powder - 1 Tsp, turmeric Powder - 1/2 Tsp, Dhanajeera Powder - 1 tsp, Garam Masala powder- 1/2 Tsp
- Sugar - 1 Tbsp
- Salt to taste
- Oil - 6-7 Tbsp
- Juice of 1/2 Lemon
- Sev Gathiya (Mix farsan)
- Dry roast roughly chopped coconut pieces, Kashmiri Chillies, roughly chopped garlic, whole garam masalas, mustard seeds, cumin seeds, sesame seeds, poppy seeds, methi seeds in a kadhai (preferably a non-stick one) for 10 minutes.
- After it is dry roasted, let it cool down and make a fine powder out of it in a mixure.
- Heat oil in the same kadhai and add finely chopped onions, green chillies and curry leaves to it.
- Add salt, ginger paste and sugar to it and let it fry till onions are golden brown.
- Now, add finely chopped tomatoes to it and cook till they are absolutely soft.
- Add desiccated coconut to it and fry for a minute.
- Add the powdered spices to it and fry them till the oil separates from the mixture.
- Now, add the mixture from the mixer to the onion tomato mixture and cook it for 5 minutes.
- Add small pieces of potatoes and sprouted moong to it and let it cook for 10 minutes, then add water if needed. Cook it till the potatoes are done.
- Just before turning off the syove, add finely chopped coriander leaves to it.
- After turning off the stove, add lemon juice to it.
- While serving, sprinkle a handful of sev gathiya (mix farsan) over the gravy. It should be served with finely chopped onions, pav and a piece of lemon.
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