VIJAYA'S RECIPES

MISAL PAV

Ingredients:

• Mixed Sprouts                                   :   2 Cups (Green Moong & Matki)
• Oil                                                       :   3 tbsp
• Rai (Mustard seeds)                          :   1 tsp
• Curry Leaves                                     :   8 to 10
• Haldi (Turmeric)                               :  1 tsp
• Heeng (Asafoetida)                            :  ½ tsp
• Onions                                                :  4 (finely chopped)
• Green chillies                                     :  4 to 5
• Red Chilli Powder                             :  1 tsp
• Garam Masala                                   :  1 tsp
• Goda Masala                                     :   1 tsp
• Salt to taste
• Tamarind pulp                                  :  1 tsp
• Jaggery                                              :  1tbsp
• Garlic                                                 :  12 to 15 cloves (finely chopped)
• Kolhapuri Masala                             :  1 tbsp
• Tomatoes                                            :   2 finely chopped
• Coriander                                           :   2 tbsp
• Farsan                                                 :   1 cup
• Pav                                                       :   12
• Lemon Pieces                                      :   for serving with Misal Pav

Method:

• Wash & Soak Green Moong & Matki overnight or for 8 hours. Remove all the soaked water and tie the Green Moong & Matki in a dry cloth , keep it in a vessel and cover with a lid and keep it in a dry place for 3 to 4 hours for sprouting .  Sprouts are ready.
• In a cooker – take these sprouts and add 4 to 5 cups of water and pressure cook for 4 whistles. Drain the water and keep the water aside (Stock)
• In a Pan – add 4 tsp oil – mustard – curry leaves – onion – Ginger-Garlic Paste – Heeng – Haldi, Dhania Jeera Powder – Garam Masala – Chopped Tomatoes – Kashmiri Red Chillies Powder – Goda Masala – Tamarind Pulp – Jaggery – Boiled Sprouts – Water – Salt .  Simmer for 10 mins.

• For Extra Gravy  (Tarri) :   In a Pan – add Stock of water   (water kept aside after boiling Sprouts) Boil it for 5 mins. Add Salt & Turmeric .
• In a separate Pan –  add 2 tsp oil – crushed Garlic – Kolhapuri masala/ Kashmiri Red chilli Powder.  Add this to the above Extra Gravy .
• For Serving:  In a Bowl – take 2 tbsp of  Boiled Sprouts mixture – Farsan – finely chopped Onions – finely chopped Tomatoes – Coriander – Extra Gravy – Garnish with coriander.
• Misal Pav is ready !!!

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