Let's just get into making the Recipe
Preparation For Misal Pav
- Rinse the moth bean sprouts first in running water.
- Drain and then add the sprouts, cubed potatoes, ¼ tsp turmeric powder, salt in a pressure cooker. The water should be covering the matki sprouts about ½ inch above. If using mixed bean sprouts, you will have to add more water.
- Pressure cook for 2 to 3 whistles.
Making Usal For Misal Pav
- Heat oil in another pan. crackle the mustard seeds first.
- Then add the cumin and saute for some seconds till the cumin gets golden.
- Add the chopped onions and saute till translucent.
- Then add the curry leaves, ginger-garlic paste and green chilies
- Stir and saute till the raw aroma of ginger-garlic goes away.
- Add the remaining ¼ tsp turmeric powder, coriander powder, cumin powder, red chili powder and goda masala..
- Drain the pressure cooked matki sprouts and potatoes and add them to the tamarind pulp.
- Stir and add ¾ to 1 cup water or more water if required.
- Season with salt and simmer the usal for 8 to 10 mins on a low flame with occasional stirrings.
- Lastly garnish with coriander leaves. if you want you can also add sugar or jaggery.
Assembling The Misal Pav
- Whilst the usal is simmering, you can prep the toppings for the misal pav.
- Finely chop the onions and tomatoes. Keep aside.
- Take the steaming usal in 3 to 4 individual serving bowls or plates.
- In each bowl of usal, first add the chopped onions and tomatoes.
- Then top usal with chopped coriander leaves. squeeze a few drops of lemon juice. then top it with farsan or chiwda.
- Serve the misal bowl in a plate with pav buns and slices of lemon, chopped onion and mix farsan/sev/chiwda. enjoy the misal pav
Comments
Post a Comment