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Thursday, 11 June 2015

Misal Pav - (Sprouts Curry served with Bun - Maharashtrian Style)


          Misal Pav is a very popular dish from the Indian state of Maharashtra. Misal means curry and pav is bun. Both are served together and hence, known as "Misal Pav". It is generally sprouted moth beans cooked in a spicy gravy. But here in this recipe, I prepared misal with mixed sprouts. It can be made with chana sprouts too.

          They are served with a garnish of farsan / sev (savouries), chopped onion, tomatoes, coriander leaves and lemon wedges. This delicious and wholesome dish is actually had for breakfast, but they can be enjoyed any time of the day, either for lunch or dinner. Please check for a step by step method with pictures to prepare it.









  • 2 cups mixed sprouts
  • 2 tbsp. oil
  • 1 tsp. mustard seeds
  • 1/2 tsp. cumin seeds
  • 1/4 tsp. asafoetida
  • 1 sprig curry leaves
  • 2 onion, chopped
  • 1 tbsp. ginger-garlic paste
  • 2 tomatoes, pureed
  • 1 tomato, chopped
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 2 tbsp. coriander leaves
  • 1/2 cup farsan / sev
  • 1-2 lemon wedges

Dry roast & grind to a powder - 

  • 2 tbsp. fresh grated coconut
  • 1 tbsp. coriander seeds
  • 1 tsp. cumin seeds
  • 6-7 dry red chilies
  • 1" cinnamon stick
  • 2 green cardamoms
  • 5 cloves





        Heat oil in a pan and temper with mustard seeds, cumin seeds and asafoetida. After they stops spluttering, add 1 chopped onion and curry leaves. Saute till light brown.

          Add ginger-garlic paste and saute for a few seconds. Then add the tomato puree and turmeric powder. Continue to fry on low flame till the oil separates.

         Add the spice powder and mix well. Then add the sprouts and salt. Stir for a minute. Add 2 1/2 cups water and pressure cook for 3-4 whistles.

          While serving, in a bowl add the prepared misal and top it up with the farsan/sev, chopped onion, tomatoes and coriander leaves.





                              The powder made out of the roasted ingredients.




                             Heat oil in a pan and temper with the mustard seeds, cumin seeds
                             and asafoetida. 




                              Add 1 chopped onion and curry leaves. Saute till light brown.




                               Add the ginger-garlic paste and fry for a minute.




                         Add the tomato puree & turmeric powder. Fry till the oil separates.




                               Add the ground spice powder followed by the ....




                                 ......the sprouts and salt. Mix well.




                              Add 2 1/2 cups water and pressure cook for 3-4 whistles.




                    Serve, garnished with farsan / sev, chopped onions, tomatoes, coriander leaves
                    and lemon wedges.





       




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