India
Misal Pav Recipe
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Ingredients
for the usal (sprouts curry)
- 3.5 cup cups moth mean sprouts/matki sprouts or mixed bean sprouts - i used about 1of moth beans and here is a post on how to make sprouts at home
- 2 small to medium potatoes cubed
- 1 large or medium onion finely chopped
- 1 or 2 green chilies chopped (hari mircj)
- 3 in to 4 garlic/lahsun + 1 inch ginger/adrak - crusheda mortar-pestle to a fine paste
- 1 tsp Mustard seeds rai or sarson
- 1 tsp Cumin seeds jeera
- 10 leaves to 12 curry kadi patta
- 1 tbsp to 1.5goda masala/kala masala
- tsp ½turmeric powder haldi
- tsp ½red chili powder lal mirch powder
- 1 tsp coriander powder dhania powder
- 1 tsp Cumin powder jeera powder
- 1.5 cup tsp seedless tamarind soaked in ⅓ or ½water or 2 to 3 kokums
- cup ¾ to 1water or as required
- 3 tbsp Oil
- salt as required
for the misal pav
- 8 to 10 pav/bread buns or bread slices
- 1 cup finely chopped onion
- 1 cup finely chopped tomatoes optional
- 1 cup thick sev or farsan/chiwda fried savory snack mixture
- 1 lemon quartered or diced
- cup ⅓coriander leaves dhania patta
- cup ½curd/yogurt beaten (optional)
Instructions
preparing the usal
- 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.
- in a small bowl soak the tamarind in ⅓ or ½ cup warm water for 25 to 30 mins.
- squeeze the tamarind and extract the pulp. keep the tamarind pulp aside.
- 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.
- stir and then add the tamarind pulp.
- saute till the raw aroma of the tamarind goes away.
- 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 4 to 5 bowls.
- 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.