Misal Pav

Misal Pav - Nutan Shenoy-Kini
Ingredients :-

Sprouted Moong (Green Gram ) – 1 cup.

Sprouted Matki ( Brown Gram) 1 cup.

Onions – 3 (large) finely chopped.

Ginger paste – 1 tbsp.

Garlic Paste – 1 tbsp.

Turmeric powder – 1/2 tsp.

Bedgi Chilli Powder – 1 1/2 tsp.

Kashmiri Chilli Powder – 1 tsp.

Coriander – Cumin Powder – 1 tsp.

Garam Masala Powder – 1 tsp.

Coriander leaves – 2 tbsp. ( Finely chopped).

Asafoetida – a pinch.

Mustard Seeds – 1/2 tsp.

Curry Leaves – 5 – 8.

Green Chillies – 2, slit.

Oil – 3 tbsp.

Farsan ( Mixed savoury) – 1/2 cup. ( Refer pic ).

Lemon juice – 2 tsp.

Lemon Quarters – 4.

Pav ( Bread ) – 6.

Method :

1. Wash the sprouted pulses well under running water for a minute. Drain.

2. Heat oil in a degchi, add mustard seeds, asafoetida, curry leaves & half the chopped onions.

3. Fry for a minute. Now add green chillies, ginger-garlic paste. Fry for 1 more minute.

4. Stir well. Add turmeric powder, red chilli powder, Kashmiri Chilli powder, coriander-cumin powder, a little water & stir well.

5. Add the sprouted pulses, salt & 2 cups of water & bring to a boil. Add garam masala.

6. Cover & cook for about 7 – 8 minutes. Check if the sprouts are cooked. If not, cook for another 2 – 3 minutes.

7. The usal is ready for serving.

To Serve :-

1. Pour a cupful of usal into a bowl. Sprinkle generously with farsan. Garnish with remaining onion, coriander leaves.

2. Squeeze the lemon juice over the farsan.

3. Serve with lemon quarters & pav (bread).