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मिसल पाव Misal Pav Maharastrian Misal Pav by Tarla Dalal
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Misal Pav, spicy and filling Maharashtrian snack. • Recipe link : http://www.tarladalal.com/Misal-Pav-O... • Subscribe : http://goo.gl/omhUio • Tarla Dalal App: http://www.tarladalal.com/free-recipe... • Facebook: / 207464147348 • YouTube Channel: / tarladalalskitchen • Pinterest: / tarladalal • Google Plus: https://plus.google.com/1078836208487... • Twitter: / tarla_dalal • Tarla Dalal Blogspot: http://tarladalal.blogspot.in/ • Misal Pav • One of the most famous of Maharashtrian recipes, Misal is a scrumptious cocktail of savouries and sprouts! Wholesome and tasty sprouts are cooked with tangy tomatoes and pungent onions, not to forget the spice powders and the special coconut-onion based misal masala! All of this is further enhanced with chivda, potatoes and other appropriate ingredients to make a sumptuous accompaniment for laddi pav. The best part about Misal is that it suits breakfast, dinner and any other time you wish to have it. • Preparation Time: 15 minutes • Cooking Time: 25 minutes • Makes 4 servings • Ingredients • For The Misal Masala • 1 tbsp oil • 1/4 cup thinly sliced onions • 1/4 cup grated dry coconut (kopra) • 2 tsp coriander (dhania) seeds • 1 tsp cumin seeds (jeera) • 3 cloves (laung / lavang) • 3 peppercorns (kalimirch) • 25 mm stick cinnamon (dalchini) • 2 whole dry kashmiri red chillies • 3 garlic (lehsun) cloves • For The Misal • 3 tbsp oil • 1 tsp cumin seeds (jeera) • 1/4 cup finely chopped onions • 1 cup finely chopped tomatoes • 1/4 tsp turmeric powder (haldi) • 1/2 cup matki (moath beans) sprouts • 1/2 cup safed vatana (dried white peas) sprouts • 1/2 cup moong (whole green gram) sprouts • 2 tbsp chawli (cow pea / lobhia) sprouts • 1 1/2 tsp chilli powder • 2 tbsp finely chopped coriander (dhania) • salt to taste • For Serving • 1/2 cup mixed farsaan (chivda) • 1/2 cup potatoes • 1/2 cup finely chopped onions • 4 tbsp finely chopped coriander (dhania) • 8 laddi pavs • 4 lemon wedges • Method • For the misal masala • 1. Heat the oil in a broad non-stick pan, add the onions and coconut and dry roast on • a medium flame for 2 to 3 minutes. • 2. Add all the remaining ingredients and sauté on a medium flame for 3 to 4 minutes. • 3. Remove from the flame and allow it to cool completely. • 4. Once cooled, blend in a mixer to a smooth powder without using • 5. Any water. Keep aside. • For the misal • 1. Heat the oil in a pressure cooker and add the cumin seeds. • 2. When the seeds crackle, add the onions and sauté on a medium flame for 1 to • 2 minutes. • 3. Add the prepared misal masala and sauté on a medium flame for 1 more minute. • 4. Add the tomatoes, turmeric powder and a little water (approx. 1 tbsp), mix well • and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. • 5. Add the matki, safed vatana, moong and chawli sprouts and mix well. • 6. Add 2 cups of hot water and salt, mix well and pressure cook for 3 whistles. • 7. Allow the steam to escape before opening the lid. • 8. Add the chilli powder, 1/2 cup of water and coriander, mix well and simmer for 3 to • 4 minutes, while stirring occasionally. • How to proceed • 1. Just before serving pour 1/4 of the misal in a serving bowl, sprinkle 2 tbsp of • mixed farsaan,2 tbsp of batata poha, 2 tbsp of onions and 1 tbsp of coriander over it. • 2. Repeat with the remaining ingredients to make 3 more servings. • 3. Serve immediately with laddi pavs and lemon wedges.
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