Full recipe for Misal Pav
Prep time: 15 mins
Cooking time: 45 mins
• Sprouted moth beans 1 cup
• Coconut (grated) 1/2 cup
• Coriander seeds 2 tbsp
• Dried Kashmiri red chilly 7-8 nos.
• Oil 5 tbsp
• Onions (sliced) 3 medium size
• Ginger 1 inch
• Garlic cloves 5-6 no.
• Tomatoes (sliced) 1 medium size
• Salt to taste
• Turmeric ½ tsp
• Water 250 ml
• Mustard seeds 1 tsp
• Cumin seeds (Jeera) 1 tsp
• Curry leaves 7-8 nos.
• Red chilli powder 1 tbsp
• Goda masala 1 tbsp
• Jaggery (Gud) 1 tsp
• Dry roast the grated coconut until golden brown.
• Dry roast the Kashmiri red chilly and coriander seeds for 3-4 minutes.
• Heat the 1 tbsp oil and add sliced onions, roughly diced ginger, garlic cloves, and cook until onions are light brown.
• Add the sliced tomatoes and cook until they are mushy. Add some water and cool down the mixture.
• Grind the tomato onion mixture and roasted red chilly, coriander seeds and coconut to form a paste.
• In a pressure cooker add the sprouted moth beans, salt, turmeric and water, mix and pressure cook on high flame for 1 whistle. Switch off the flame and let the cooker depressurize naturally to open the lid.
• Heat 4 tbsp oil in a deep pan or a wok, add the mustard seeds, cumin seeds allow them to splutter, add curry leaves, and the freshly prepared chilly onion tomato paste, cook until the oil is released.
• Add the red chilli powder and goda masala and cook for 3-4 minutes.
• Add the cooked moth beans, 750 ml water, salt to taste and gud for balancing the flavor. Bring the curry to a boil and cook for 10-15 minutes and let the oil rise to the surface.
• Serve hot topped with farsan and being accompanied with pav and chopped onion and lemon on side.
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