Showing posts with label Misal Pav. Show all posts
Showing posts with label Misal Pav. Show all posts

Wednesday 15 April 2020

M for Misal Pav - The Kolhapuri special from Maharashtra

M for Misal Pav - The Kolhapuri special from Maharashtra



#AtoZChallenge 2020 Blogging from A to Z Challenge letter M


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