Misal Pav

Ingredients

For Pressure Cooking

• 2 cup moth beans / matki (sprouts)
• ¼ tsp turmeric
• ½ tsp salt
• 1 cup water

For Masala Paste

• 2 tsp oil
• 2 inch ginger (roughly chopped)
• 1 onion (finely chopped)
• 2 clove garlic
• ¼ cup dry coconut / kopra
• 1 tomato (finely chopped)
• ¼ cup water

Other Ingredients

• 3 tbsp oil
• 1 tsp mustard
• 1 tsp jeera / cumin
• few curry leaves
• 1 tsp kashmiri red chilli pwoder
• ¼ tsp turmeric / haldi
• 1 tsp coriander powder
• 1 tsp garam masala / goda masala
• small piece jaggery / gud
• ½ tsp salt
• 5 cup water

For Serving

• 2 cup farsan / mixture
• ½ onion (finely chopped)
• 2 tbsp coriander leaves (finely chopped)
• 6 pav
• 1 lemon (quarter)

Directions For Making Misal Pav

1. Firstly, in a large kadai heat 3 tbsp oil and splutter 1 tsp mustard, 1 tsp jeera and few curry leaves.
2. Also add ¼ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder and 1 tsp garam masala.
3. Saute on low flame till spices turn aromatic.
4. Now add in prepared masala paste and saute well.
5. Cook till the oil is released from masala paste.
6. Add in cooked matki, small piece jaggery and ½ tsp salt. give a good mix.
7. Also add 5 cup water and adjust consistency.
8. Cover and boil for 10 minutes or till misal is cooked completely.
9. Once the misal is cooked, oil starts to float indicating misal is ready.
10. In a serving plate, take matki usal add some farsan over it.
11. Top with chopped onions and coriander leaves over it.
12. Also pour ladleful of kat or gravy from sides.
13. Finally, serve misal with pav and lemon wedges making a complete misal pav recipe.

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