Easy Misal Pav Recipes

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Easy Misal Pav Recipes

The ingredients Easy Misal Pav Recipes

  1. 2 cup sprouted moth beans
  2. 2 small potatoes cubed
  3. to taste salt
  4. 1/2 teaspoon turmeric
  5. 3 tbsp oil 2 teaspoon oil
  6. 1 tbsp ginger garlic paste
  7. 1 medium onion chopped
  8. 1 tomato chopped
  9. 1/4 cup dry coconut
  10. 1 sprig curry leaves
  11. 1 teaspoon cumin seeds
  12. 1/2 teaspoon mustard seeds
  13. 1 teaspoon red chilli powder adjust
  14. 1 teaspoon Coriander powder
  15. 2 teaspoon Goda Masala
  16. 1 tbsp tamarind pulp
  17. 1 teaspoon grated jaggery
  18. To Assemble
  19. 2 cup farsan / mixture
  20. 1 onion, finely chopped
  21. 1 tomato, finely chopped
  22. 4 tbsp coriander leaves, finely chopped
  23. 6 pav
  24. 1 lemon, quarter

Step-step making Easy Misal Pav Recipes

  1. Add sprouted Moth beans, 1/4 teaspoon turmeric, salt, 2 cups water, potatoes to pressure cooker and mix well

  2. Pressure cook for 2-3 whistles over medium heat and keep it aside

  3. Heat 2 teaspoon oil in a pan and add ginger garlic paste

  4. Saute until raw aroma disappears

  5. Add 1 medium chopped onion, saute until light brown

  6. Add dry coconut and saute for 1 minutes

  7. Add tomatoes and saute until soft and mushy

  8. Allow the mixture to cool completely

  9. Transfer mixture to grinder and add 1/4 cup water. Grind to smooth paste and keep it aside

  10. Heat 3 tbsp oil in a pan. Splutter cumin seeds and mustard seeds. Add curry leaves and saute for 30 seconds

  11. Add all spice powders and mix well

  12. Saute for 1-2 minutes

  13. Add ground paste and saute for 4-5 minutes

  14. Add tamarind pulp and mix well

  15. Add cooked moth beans mixture along with water

  16. Add salt and jaggery

  17. Mix well, add additional water if required

  18. Bring mixture to boil

  19. Simmer, cover and cook for 10 minutes

  20. To assemble: Transfer cooked Moth beans mixture to serving bowls

  21. Top with finely chopped onions and tomatoes

  22. Top up with finely chopped coriander leaves and squeeze lemon juice on top

  23. Top with Farsan. Serve hot with Toasted pav