M for Misal Pav - The Kolhapuri special from Maharashtra
Coming to M, again we have many regional dishes. The MalPua from East is a favourite Dessert, while Makke ki Roti with Sarson ka Saag is all time favourite from Punjab. Momos from Sikkim is an international food now. Misa Machh Pura from Mizoram is grilled Shrimp while Mui Borok from Tripura is special dish made from Dried Fish. All have their own taste and are totally different from each other. You must enjoy each when you go to these areas.
Misal Pav is a street food from Maharashtra equally famous as the vada Pav. It is more healthy and quite different from the North India Pav Bhaji. So lets enjoy this.
Ingredients
Basic
Coming to M, again we have many regional dishes. The MalPua from East is a favourite Dessert, while Makke ki Roti with Sarson ka Saag is all time favourite from Punjab. Momos from Sikkim is an international food now. Misa Machh Pura from Mizoram is grilled Shrimp while Mui Borok from Tripura is special dish made from Dried Fish. All have their own taste and are totally different from each other. You must enjoy each when you go to these areas.
Misal Pav is a street food from Maharashtra equally famous as the vada Pav. It is more healthy and quite different from the North India Pav Bhaji. So lets enjoy this.
Ingredients
Basic
2 cups mixed sprouts
or moth bean sprout
1 tbsp tamarind pulp
1 medium sized potato
chopped finely
1 tomato chopped
finely
1-2 medium sized onion
chopped finely
1-2 green chilies
chopped finely
1 tbsp ginger-garlic
paste
Spices :
2 tbsp red chili
powder
2 pinches of
asafoetida (hing)
1 tsp cumin seed
1 tsp mustard seed
10-12 curry leaves
finely chopped
1 tsp coriander seed
powder
1 tsp roasted cumin
powder
1 tsp garam masala
powder
2 cups water or as
required
1 tsp sugar
salt as required
1.5 tbsp oil
For Garnish:
1 medium sized onion
chopped finely
few chopped coriander
leaves
1 cup mixed Sev (farsan)
1. Lemon -1 sliced
Pavs or buns as
required
Preparation.
1. Rinse the mixed
sprouts / moth sprouts with water and put in pressure cooker after straining.
Add diced potato cubes, tomatoes, turmeric powder, red chili powder, salt and a
pinch of hing and 3 cup water. Pressure Cook the mixed sprouts for 3 – 4 whistles.
2. Heat oil in a Kadahi . Add mustard seed, cumin seed and let them crackle. Add the rest of hing and
half of curry leaves and then onion and saute until onion changes color to
pink. Add sugar and salt. Now add sugar, rest of curry leaves and green chilies
Add t ginger-garlic paste. Fry until the raw smell diminishes. Add all spice
powder and fry till oil them mix nicely. When done add tamarind pulp and fry more
for 2 mins.
3. Now add the boiled
sprouts mixture and also add the water left in the cooker if any or add water
separately. Cook until the gravy thickens and nice consistency develops.
4. Transfer in Serving
Bowl. When serving garnish with chopped Onion, Tomato, coriander leaves and some Mixture or Sev. Add
Lemon Juice on top. Serve with Pav fried in butter on both sides.
So , try and enjoy.
Aditya Sinha
15.04.2020
Other Recipe as part of A to Z challenge
A - Appam, B- Bhutte Ka Kees, C - Chhena Poda , D - Dhuska, E - Eromba F- Fish Curry (Goan) , G - Gulaoti Kebab, H - Halwa Paratha, I- Idiyappam, J - Jadoh, K- Kafuli, L- Litti Bharta
Other Genres in the Challenge :
