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We hope you got insight from reading it, now let’s go back to misal pav recipe. You can have misal pav using 25 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Misal Pav:
- Use 2 cups moth bean sprouts
- You need 2 small to medium Potatoes, cubed
- Use 1 large or medium onion, finely chopped
- You need 1-2 green chilies, chopped
- Use 3-4 garlic
- Get 1 inch ginger
- You need 1 teaspoon mustard seeds
- Use 1 teaspoon cumin seeds
- Get 10-12 curry leaves
- You need 1-1.5 tablespoon Goda masala or kala masala
- You need 1/2 teaspoon Turmeric powder
- Provide ½ teaspoon Red chilli powder
- Prepare 1 teaspoon coriander powder 1 teaspoon cumin powder
- Get 1.5 teaspoons or⅓ or ½ cup tamarind, soaked in water
- Prepare 2 to 3 kokums
- Take 3/4 cup water or add as required
- Get 3 tablespoons oil
- Get As per taste Salt
- Take 8 to 10 Misal pav (bread rolls) or bread slices as required
- Prepare 1/2 cup finely chopped onions
- Get 1/2 cup finely chopped tomatoes (optional)
- Get 1/2-1 cup thick sev or farsan (chiwda), fried savory snack mixture
- You need 1 lemon or lime quartered or diced
- Provide 1/3 cup chopped coriander leaves
- You need 1/2 cup fresh curd or yogurt, beaten, optional
Steps to make Misal Pav:
- Preparation for misal pav- - Rinse the moth bean sprouts first in running water. The drain and then add the sprouts, cubed potatoes, ¼ tsp turmeric powder, salt in a pressure cooker. Then 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 and making usal for misal pav. Heat oil in another pan and 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 chilli 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 of water or more water if required. Season it with salt and simmer it as usual 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. - Assemble the misal pav while the usal is simmering, you can prep the toppings for the misal pav. Finely chop the onions and tomatoes and it keep aside. Take the steaming for 3 to 4 individuals.
- 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 and 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.
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