Missal Pav
by vinodsharma
23 Jan 2001
This recipe has been viewed 43537 times
A favorite Maharashtrian snack recipe, missal pav is basically the sprouts cooked in a spicy rich curry and served garnished with chopped onion, chillies and coriander leaves with pav or Indian bun. A complete meal in itself, the missal pav is loved by all.
Missal Pav recipe - How to make Missal Pav
Preparation Time: Cooking Time: Total Time:
100 gms safed vatana (dried white peas)
1/2 tsp turmeric powder (haldi)
salt to taste
1 1/2 tbsp oil
1/2 tsp mustard seeds ( rai / sarson)
1 tbsp ginger (adrak) paste
1 tsp garlic (lehsun) paste
1/2 tsp green chilli paste
2 tbsp tamarind (imli) pulp
1/2 tsp garam masala
1/4 cup coriander (dhania) leaves
1/4 tsp chilli powder
1/2 tsp chaat masala
1 tbsp lemon juice
Accompaniments
2 cups mixed farsan
3/4 cup chopped onions
2 green chillies, chopped
2 tbsp coriander (dhania) leaves
1 cup curds (dahi), beaten
Method
- Pressure cook peas with very little water, salt & turmeric.
- Heat the oil and put mustard seeds.
- Add ginger, garlic and green chili paste.
- Fry for a min. add cooked peas and tamarind juice.
- Cook uncovered on a low flame for 2 min.
- Add garam masala and coriander leaves
- Mix well and remove from heat.
- At the time of serving sprinkle the mixture of gathia, papri, peanut, dal, potato chips etc.
- Add onion, green chillies and coriander leaves.
- Sprinkle yellow chilli powder, chat masala and squeeze lemon juice all over the cooked peas.
- Finally, top with a little curd and serve immediately so that mixture does not turn soggy.
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