MISAL PAV

Misal pav is a popular Maharashtrian street food made of sprouts curry, and is topped with onions, farsan (fried savory mixture), lemon juice, coriander leaves and is accompanied with soft pav while serving. The sprouts curry is made from moth bean sprouts. This delicious and tempting dish can be served as breakfast, lunch or brunch.

Had prepared this to celebrate the New years eve.

Ingredients:

· Sprouted moth beans - 1 cup

· Oil – 4-5 tbsp

· Dry Coconut (grated) – ½ cup

· Bedgi mirchi - 7-8 nos.

· Coriander seeds - 2 tbsp

· Cinnamon sticks – 1 ½ inch

· Black cardamom – 1

· Green cardamom – 2-3

· Star anise – 1

· Cloves – 4-5

· Mace flower - 1

· Ginger - 1 inch

· Garlic cloves - 8-9 no.

· Onions - 3 medium size (sliced)

· Tomatoes – 2 medium size (sliced)

· Turmeric - ½ tsp

· Salt to taste

· Water to adjust the consistency

· Cumin seeds (Jeera) - 1 tsp

· Black cardamom – 1

· Bay leaves - 2

· Jaggery (Gud)/ Sugar - 1 tsp

· Coriander leaves for garnishing

For serving:

· Sprouted moth curry

· Farsan

· Pav

· Chopped onions and coriander leaves

· Lemon

*** You can add additional red chilli powder if you want to make it more spicy.

Method:

· Wash and soak the moth beans for 4-5 hours. Drain the water and keep it aside to sprout.

· In a pressure cooker add the sprouted moth beans, salt and water, mix and pressure cook on medium flame for 2 whistles. Turn off the flame and let the cooker depressurize naturally to open the lid.

· Dry roast the dry grated coconut until golden brown.

· Dry roast the dried bedgi mirchi and coriander seeds for 3-4 minutes.

· Heat 1 tsp oil, add the spices cinnamon sticks, black cardamom, green cardamom, star anise, cloves and mace flower. Fry and keep it aside.

· In the same pan add 1 tbsp oil and add sliced onions, roughly chopped 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 roasted dry coconut, red chilies, coriander seeds, roasted spices, tomato onion mixture and turmeric powder to form a paste.

· Heat 4 tbsp oil in a deep pan or a wok, add cumin seeds, black cardamom and bay leaves.

· Now add the freshly prepared chilly onion tomato paste, cook until the oil is released.

· Add the salt and cook for 3-4 minutes. •

· Now add the cooked moth beans, water and gud/sugar for balancing the flavour.

· Bring the curry to a boil and cook for 10-15 minutes and let the oil rise to the surface.

· Garnish with coriander leaves.

· Serve this curry very hot topped with farsan and being accompanied with pav, chopped onion and lemon on the side. Coriander leaves for garnishing.