SNC is a friendly and interesting foodie challenge between North and South Indian Team. Luckily we got SNC group created by Divya Pramil who gave us awesome chance to learn religion cuisines. This month its a celebration time because SNC has completed a successful year. Since its celebration month so Divya suggested to cook any of the12 previous challenge recipes. I chosed to cook from the challenges suggested by Northern team member Meena. Thanks Meena for this wonderful recipes. Really I enjoyed thoroughly making this popular Maharashtrian dish.
Misal pav is one of the famous and popular street food in Mumbai. 'Misal' is a spicy gravy topped with various farsaan (namkeen). A variety of beans sprouts used in this curry makes it highly nutritious and protein rich. I have never had misal pav before but had been wanting to try this from a long time. The best time to have misal pav is during monsoons, the cloudy and cold weather.
Ingredients :
Dry white peas - 200 gms
Pav buns as needed
To grind ~
Onion - 3 slices
Tomato - 2 chopped
Green chilli - 2
Ginger-garlic paste - 2 tsp
Coconut - 3/4th cup, grated
Oil - 1 tsp
For the Misal masala ~
Ground paste from above
Cumin seeds - 1 tsp
Red chilli powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Coriander powder - 1/2 tsp
Dry mango powder - 1/2 tsp
Salt to taste
Oil - 3 tbsp
Water as needed
To serve ~
Farsan as required
Onion, finely chopped
Green chilli, finely chopped
To serving ~ Make it just before you are ready to eat.
In a thali add misal and top it with farsan, chopped onion, green chilli and serve with the buns and salad.
Sending this to Recipe Junction's "Spotlight : Festive Treats" hosted by me, Guru's "Vegan Special'13", Cooking 4 all Season's "Side Dish Mela"
Misal pav is one of the famous and popular street food in Mumbai. 'Misal' is a spicy gravy topped with various farsaan (namkeen). A variety of beans sprouts used in this curry makes it highly nutritious and protein rich. I have never had misal pav before but had been wanting to try this from a long time. The best time to have misal pav is during monsoons, the cloudy and cold weather.
Ingredients :
Dry white peas - 200 gms
Pav buns as needed
To grind ~
Onion - 3 slices
Tomato - 2 chopped
Green chilli - 2
Ginger-garlic paste - 2 tsp
Coconut - 3/4th cup, grated
Oil - 1 tsp
For the Misal masala ~
Ground paste from above
Cumin seeds - 1 tsp
Red chilli powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Coriander powder - 1/2 tsp
Dry mango powder - 1/2 tsp
Salt to taste
Oil - 3 tbsp
Water as needed
To serve ~
Farsan as required
Onion, finely chopped
Green chilli, finely chopped
Method :
Wash and soak the peas overnight in water. Next day, drain the water, add fresh water and cook in a pressure cooker for 2 whistles. The peas should be cooked soft but not be mushy and keep aside.
To make a ground paste ~ heat oil in a pan, saute onion until brown. Now add the green chilli, ginger-garlic paste and saute for 2-3 minutes. Add tomato and cook until soften. Finally add grated coconut and fry for a minute. Remove from the heat. Cool down and grind it into a smooth paste adding little water.
To make the gravy ~ Heat oil in a pan add cumin seeds once it splutters then add all the dry masala powder, saute for a minutes in low flame. Take care not to burn the masala. Now add the groud masala paste and saute well. Cook for few minutes or until the oil starts to leave the sides of the pan. Now add salt and the cooked peas and mix well. Add water to get right consistency gravy. Let it boil for few minutes. Now the gravy is ready.
To serving ~ Make it just before you are ready to eat.
In a thali add misal and top it with farsan, chopped onion, green chilli and serve with the buns and salad.
Sending this to Recipe Junction's "Spotlight : Festive Treats" hosted by me, Guru's "Vegan Special'13", Cooking 4 all Season's "Side Dish Mela"
