This is a typical Maharashtrian dish. Misal pav is a popular dish from Kolhapur, Maharashtra, India. It consists of misal and pav. The final dish is topped with farsan or sev, onions, lemon and coriander. It is usually served with bread or rolls toasted with butter and buttermilk or curd and papad.
Ingredients
1 cup sprouted moong
4 tsp oil
1 tsp mustard
6-8 curry leaves
1 slit green chilli
Pinch of Hing/asafoetida
2 finely chopped onions
1 tsp ginger garlic paste
1 finely chopped tomato
1/2 tsp turmeric powder/ Haldi
1 tsp red chilli powder
1 tsp misal masala powder
Salt to taste
Chopped coriander leaves
Procedure
Cook sprouts with 3 cups of water and a little salt, in the cooker, for one whistle.
In a pan take oil, add mustard. When it starts crackling add curry leaves and slit green chillies.
Saute for a second, add chopped onions and saute till they turn transparent.
Put ginger garlic paste and fry till the raw smell goes off. Add chopped tomatoes and cook till they turn mushy.
Now tip in the turmeric powder, red chilli powder and misal masala powder, saute for 2-3 minutes.
Add cooked sprouts, salt and 1 cup of water
Slightly mash the sprouts with the ladle to make the gravy a little thick
Boil the gravy for 5-8 minutes
To serve:
Pour a ladleful of gravy in a serving bowl and sprinkle generously farsan over it.
Sprinkle some chopped onion coriander leaves and lime juice according to your taste. Serve with Pav or bread.
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