3 weeks ago

Maharasthrian Special Misal pav

Maharasthrian Special Misal pav

Category : Vegetarian

  • PREP TIME 20 Minutes
  • COOK TIME 10 Minutes
  • SERVINGS 1

INGREDIENTS

  • pav buns 6 Nos
  • butter some To Taste(to roast Pav)
  • Matki (Moth beans) sprouted an steamed 1/2 Cups(For Matki Usal)
  • onion 2 Nos(finely chopped For Matki Usal)
  • ginger garlic paste 2 Teaspoons(For Matki Usal)
  • spice paste 2 Tablespoons(For Matki Usal)
  • goda masala 1 Teaspoons((Maharasthrian special goda masala, if not getting use garam masala) For Matki Usal)
  • turmeric powder 1/4 Teaspoons(For Matki Usal)
  • red chilli powder 1/2 Teaspoons(For Matki Usal)
  • Curry leaves 1 sprigs(For Matki Usal)
  • Mustard 1/2 Teaspoons(For Matki Usal)
  • Asafoetida 1 Pinch(For Matki Usal)
  • salt some To Taste(For Matki Usal)
  • oil some Teaspoons(For Matki Usal)
  • chopped large onion 1 Nos(For Kat/Tarri (Thin Gravy))
  • chopped tomatoes 2 Nos(For Kat/Tarri (Thin Gravy))
  • grated coconut 1/2 Cups(For Kat/Tarri (Thin Gravy))
  • garlic cloves 4-5 Nos(For Kat/Tarri (Thin Gravy))
  • ginger some To Taste(For Kat/Tarri (Thin Gravy))
  • red chilli powder 1 Teaspoons(For Kat/Tarri (Thin Gravy))
  • coriander powder 1 Teaspoons(For Kat/Tarri (Thin Gravy))
  • cumin powder 1/2 Teaspoons(For Kat/Tarri (Thin Gravy))
  • turmeric powder 1/2 Teaspoons(For Kat/Tarri (Thin Gravy))
  • goda masala 1 Teaspoons(For Kat/Tarri (Thin Gravy))
  • chopped coriander leaves 1 Tablespoons(For Kat/Tarri (Thin Gravy))
  • salt some To Taste(For Kat/Tarri (Thin Gravy))
  • mixed farsan 1 Cups(To serve the misal pavu)
  • poha chivda 1/2 Cups(To serve the misal pavu)
  • finely choped Onion 1 Nos(To serve the misal pavu)
  • Chopped coriander leaves 1 sprigs(To serve the misal pavu)
  • lemon 1 Nos(cut into small wedges To serve the misal pavu)

INSTRUCTIONS

  • Tarri ( thin gravy):
  • 1. Heat oil in a pan and add chopped onions and fry untill they become brown in color.
  • 2. Add garlic and chopped ginger and fry for sometime.
  • 3. Add the grated coconut and fry for 3-4 min unill it turns brown.
  • 4. Add chopped tomates, coriander and cumin powder and fry untill the tomatoes get mashed.Cool the mixture completely ad grind to a very smooth paste. Keep 1 tbsp of this mixture to prepare usal.
  • 5.Heat oil in a kadai and add ground paste and fry again for few min and add red chilli powder,turmeric powder,goda masala an salt and fry for few min.
  • 6. Add 2-3 cups of water and boil it for 8-10 min untill the oil starts floating up.
  • 7. Add the chopped coriander leaves.
  • Makti Usal
  • Method:
  • 1. To sprout Matki-soak the matki in very little water for 1 day or use a sprout maker to make sprouts.
  • 2. steam the matki with a pinch of salt for 10 min.
  • 3. Heat oil in a kadai and crackle mustard seeds and add asafetida and curry leaves and fry for a min.Add chopped onions and fry untill they turn soft and add the ginger garlic paste and fry untill the raw smell goes away.
  • 4. Add 2 tbsp pf spice paste as prepared above and saute for sometime.
  • 5. Add the steamed beans fry for 2 min.
  • 6. Add turmeric, red chilli powder and goda masala, salt and fry for sometime.
  • 7. Add 1/4 cup water and cover it and cook for 5-8 min. The usal should not be watery but should have slight gravy.
  • NOTES
  • To serve: * Roast the Pav buns on tawa by applying butter (Make sure they stay soft) * in a deep plate add 2 ladles of Matki Usal and pour 1 ladle of tarri on top of it.Now add the poha chivda and layer of mixed farsan on top of it.Finally add a layer of chopped onions and coriander leaves. Serve hot with roasted buns, bowl of kat/tarri and lemon wedges. Dip the pav in tarri and eat along with the mixed misal.