Misal Pav

 

Ingredients 

Red Chilli Paste

3-4 Byadgi Chillies, soaked in hot water for 10 minutes or until soft

 3-4 Kashmiri Red Chillies, soaked in hot water for 10 minutes or until soft 

 6 Cloves Garlic

Misal

•  ¼ Cup Oil, groundnut, sesame, canola oil
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
•  ⅛ tsp Hing
•  2 Sprigs chopped Curry Leaves, stem removed
• ¾ Cup chopped Onion, approx 2 onions
•  ½ Cup chopped Tomato, approx 1 tomato
•  ½ tsp Turmeric Powder
• ½ tsp Coriander Powder
• 1 tbsp Misal Masala, sub with goda masala or pav bhaji masala
• 200 Grams Mixed Sprouts
• 3 Cups Water
• 1 ½ tsp Salt
• ¾ tbsp Jaggery
• ⅓ Cup chopped Coriander Leaves
• 2-3 Wedges Lemon
•  

• Method 

  Red Chilli Paste

  • Grind together soaked red chillies and garlic using a food processor or mixer. You can use 1-2 teaspoons of the soaking water. Blend to a coarse wet paste. Keep aside

  Misal

   Heat oil in a pressure cooker over high heat. Once hot add mustard seeds and allow to splutter. Reduce heat to medium and add cumin seeds, hing and curry leaves. Fry for 30 seconds.

Add chopped onions and saute for 1 minute or until fragrant. Add the red chilli paste and fry until the raw aroma goes, approximately 2-3 minutes. Add chopped tomatoes and misal masala and stir to combine. Cook for 3-4 minutes or until the tomatoes have softened and the oil separates.

Add mixed sprouts and mix to combine. Add water and salt and stir until well mixed. Cover the lid of the pressure cooker and seal with the whistle. Cook on high heat till the 1st whistle and then reduce the flame to low and cook for another 10 minutes. Once done, turn off the flame and allow the pressure to release naturally.

Remove the whistle and lid of the pressure cooker. Turn on the flame to a medium, add jaggery and mix to combine. Bring it to a boil and turn off the flame.

Add chopped coriander leaves and some freshly squeezed lemon juice. Stir to combine. Serve hot along with some pav or poha, chopped onion and top it off with some farsaan! 

It can be served with poha as poha will soak up all the gravy to make it tasty. 

 

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