Misal Pav recipe

 

Ingredients

1 cup sprouted Moth beans (Matki)

1 cup Dry Coconut Graded (Sukha Nariyal Khisa hua)

6 pcs Red Kashmiri chilli

2 table spoon Coriander seeds (Akha Dhaniya)

1 table spoon Cooking Oil (Tel) (for masala paste preparation)

2 Onion slice cut (Pyaaz)

1 Tomato (Tamatar) chopped

7 cloves Garlic (Lassan)

1 inch Ginger (Adrak)

1 glass Water (Pani) (For masala paste preparation)

4 table spoon Oil (Tel) (for missal preparation)

1 tea spoon Mustard seeds (Rai)

1 tea spoon Cumin seeds (Jeera)

5 to 6 Curry leaves (Curry patta)

1 tea spoon Red chilli powder (Lal mirch powder)

1 tea spoon Garam masala

500ml Water (Pani) (for misal preparation)

1 tea spoon Salt (Namak) or as per your taste

1 table spoon Jaggery (Gud)

Farsan for topping

Chopped Onion & Coriander leaves for topping

Lemon on side

 

Preparation

·       Take 1 cup sprouted Moth beans (Matki) boil it till soft with salt, Turmeric (Haldi) & water & keep its aside. (Pressure cook for 1 whistle)

·       Take a pan turn on the stove on low flame add in it Dry graded coconut (Sukha nariyal) & roast it till golden brown in colour once done remove & keep aside.

·       Take a pan add in it Red Kashmiri chilli & Coriander seeds (Akha Dhaniya) roast the same for 2 to 3 minutes stir continuously to avoid burning once done remove & keep it aside.

·       Take a pan add in it Oil (Tel) add Onion (Pyaaz) mix well add Tomato (Tamatar), Garlic (Lassan) & Ginger (Adrak) cook on medium flame till Tomato turns soft stir continuously to avoid burning once its done add water & turn off the flame & let it cool.

·       Once its cool down add the same in mixer Jar & grind it to smooth paste once its done add in the same our roasted Coriander seeds, Kashmiri chilli & dry coconut & grind all to smooth paste do not add water it should be thick masala paste once done keep it aside.

·       Take a pan add in it Oil (Tel), Mustard seeds (Rai), Cumin seeds (Jeera) & Curry leaves (Curry patta) roast the same for 1 minutes on medium flame then add in it our prepared masala paste & mix it well to combine.

·       Then add in it Red chilli powder (Lal mirch powder) & Garam masala mix well to combine & roast the same on medium flame till oil starts separating from it stir continuously to avoid burning.

·       Once the oil has started separating add in it boiled sprouted Moth beans (Matki) & mix it well to combine.

·       Then add in it Water (Pani) & mix it well to combine add Salt as per your taste & Jaggery (Gud) bring it to boil on medium flame & cook till oil rise to the suarfce.

·       Once its done its ready to serve hot with Pav

·       Topped with farsan, Chopped onion, Coriander leaves & lemon on side.