Sunday, 23 June 2013

MISAL PAV / मिसळ पाव



MISAL PAV / मिसळ पाव 

INGREDIENTS

Sprouted matki / moth beans
1 cup
Onion large and minced
1 no
Tomato pureed
1 no
Misal masala
1 – 1½ tsp
Salt
T.T.
Chilli pdr
½ tsp
Haldi / turmeric
¼ tsp
Oil
2 tsp
Farsan
100 – 150 gms
Lemon
1 no
Coriander leaves
2 – 3 sprigs
Ladi pav / double roti
6 pcs

 

METHOD:

1.       Wash and pressure cook the matki till tender. Allow to cool.

2.       Heat oil, add haldi and little chilli pdr. Adding chilli pdr in the oil gives the missal nice colour but be careful or it will burn. Immediately add in the minced onion, sauté well till it leaves oil and add pureed tomato. Cook it till all the moisture has evaporated.

3.       Now add in the matki and 2 cups of water. Bring to boil. Add the missal masala, salt and the remaining chilli pdr. Adjust seasonings. Add more water if you like.

4.       The missal rassa should be a little watery as it will all get soaked up in the farsan.

5.       Serve hot missal along with farsan and ladi pav. Garnish with chopped onion and coriander leaves and quarters of lemon.