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We hope you got insight from reading it, now let’s go back to chatpata misal pav (with mung bean sprouts) recipe. You can have chatpata misal pav (with mung bean sprouts) using 37 ingredients and 9 steps. Here is how you achieve it.
The ingredients needed to prepare CHATPATA MISAL PAV (WITH MUNG BEAN SPROUTS):
- Get 1 1/2 cups mung bean sprouts
- Prepare 1 small potato, peeled and chopped
- You need 1 teaspoon mustard seeds
- Get Few curry leaves
- Provide 1/2 teaspoon jeera/cumin powder
- Use 1/2 teaspoon haldi/turmeric powder
- Provide 1/2 teaspoon red chilli powder/cayenne
- Use 1 teaspoon coriander powder
- Use 1/4 teaspoon hing/asafetida powder (optional)
- You need 1-2 tablespoons jaggery (unrefined cane sugar)
- Use to taste Salt
- Prepare 2 tablespoons oil
- Use For THE MISAL PASTE:
- Prepare 2 cloves
- Prepare 1 small piece cinnamon
- Use 1 teaspoon jeera/cumin seeds
- Take 1/4 cup grated coconut (fresh/frozen)
- Get 1 medium sized onion, chopped
- Take 1 tsp ginger (chopped or grated)
- Take 1/2 tsp garlic (chopped or grated)
- Prepare 1 tablespoon Kashmiri Chilli powder (more for colour than heat)
- Take 1 teaspoon Everest Pav Bhaji masala powder (use any brand you prefer)
- Prepare 1/2 teaspoon garam masala powder
- Get 2 medium tomatoes, chopped
- Provide 1/4 teaspoon salt
- Use 2 teaspoons oil
- Use FOR GARNISHING:
- Provide as required Finely chopped coriander leaves/cilantro
- Get For SERVING SUGGESTIONS:
- Provide 6-8 pav buns/slide buns
- Use 1/2 cup finely chopped red onions
- Use 1/2 cup tomatoes, chopped (optional)
- Get 1/2 cup sev (fried savory chickpea noodles)
- Provide 1/2 cup savory mixture like chiwda or any mixture that has different shaped fried chickpea
- Use 1/2 cup spicy boondi (fried savory chickpea balls)
- Prepare 1 lemon, quartered
- Get few chopped green chillies/jalapenos (optional)
Steps to make CHATPATA MISAL PAV (WITH MUNG BEAN SPROUTS):
- Pressure cook mung bean sprouts and chopped potatoes in a pressure cooker with some water (about 1 inch above the mixture) for 2 to 3 whistles (or about 3 minutes on low after the first whistle). - Let the pressure drop naturally.
- TO MAKE THE MISAL PASTE: - - In a small saucepan, heat oil and once the oil is hot, add the spices; cloves, cumin and cinnamon. - Fry on medium heat for a few seconds. - Tip in the grated coconut and fry until they turn light golden brown. - Add the chopped onions and fry again until the onions turn slightly soft. - Stir in ginger and garlic and saute for a few more minutes. - Add the spice powders: Kashmiri chilli powder, Pav Bhaji masala powder and garam masala powder. Mix well.
- Tip in the chopped tomatoes with about ¼ tsp salt and cook for a few minutes until the tomatoes release a bit of water and turn soft and mushy.
- Remove from heat and let cool and once cool, blend to a fine paste.
- TO MAKE MUNG BEAN SPROUTS MISAL PAV: - Heat oil in a saucepan. Once the oil is hot, add mustard seeds. - Once the seeds splutter and crackle, add curry leaves, cumin powder, haldi, chilli powder and coriander powders and sauté for a few seconds, taking care not to burn them. - Tip in the blended misal paste and fry on medium heat until you see oil separating from the sides; an indication all the spices have fried well.
- Add the cooked sprouts and potatoes mixture along with the water and mix to combine. - Stir in salt to taste and about 1 tablespoon jaggery powder (or to taste) and mix well. - Cover and cook on medium heat for about 5 minutes to allow all the flavors to blend well.
- Adjust the consistency of the missal to medium thickness; neither too watery, nor too thick. - Garnish with freshly chopped coriander leaves.
- Serve hot topped with onions, tomatoes, sev, boondi etc. along with a squeeze of lime in individual serving dishes along with pav buns. - Enjoy and Happy Cooking!
- Notes: - - You can use any type of sprouts (or a mix) to make this chatpata missal pav. - Adjust spices according to taste. - Can be served with plain bread slices, toasted or untoasted.
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