Mumbai Misal Pav
Ingredients (for 4-5 servings)
For masala
1 tbsp coriander seeds
1 tsp mustard
seeds
½ tsp cumin seed
10-12 pepper corn
3-4 clove
1 green cardamom
2 pinch asafoetida
8-10 garlic ponds
2 tbsp grated dry coconut
¼ inch cinnamon
¼ tsp black cumin (shahi jeera)
5-6 curry leaves
½ tsp chopped ginger
8-10 kashmeeri red chilli
2 tsp oil
Other ingredients
1 ½
cup sprouts (moong, chana, green or white peas, moth)
½ tsp garam masala
½ tsp turmeric
Salt as per taste
2 tbsp oil
1 cup chopped onion
1 cup chopped tomato
1 tsp ginger garlic paste
1 tsp tamarind paste
1 tbsp Coriander leaves chopped
For serving
Pav
Sev
Fried Chivda
Chopped onion
1 Lemon sliced
Method (How to make Mumbai style misal
pav at home)
Boil sprouts with salt and turmeric in
a pressure cooker till soft.
For masala
Heat 2 tsp oil in a pan fry garlic
till light brown, add all dry spices, kashmeeri red chilli and grated coconut, fry
till nice aroma. Wait till cool down make paste using some water.
For missal
Heat 2 tbsp oil in
a wok fry chopped onion, till light brown add ginger garlic paste sauté till
raw smell gone. Add chopped tomato and fry till soft add masala paste and cook
till oil separate.
Add salt, and boiled
spruts with water and tamarind paste boil for 8-10 minutes. Add garam masala
and chopped coriander leaves switch off the flame.
For serving
Pour in a serving
bowl add sev, chivda and chopped onion add some lemon juice and serve with bread,
pav or bun.
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