Missal Pav | Best Foodie Friends | Chef Anupa | Sanjeev Kapoor Khazana

Wholesome and tasty sprouts are cooked with tangy tomatoes and pungent onions and served with ladi pav.

MISSAL PAV

Ingredients

1½ cups moth sprouts
8 pav
2 medium onions
6-8 tablespoons oil
1 teaspoon mustard seeds
¼ teaspoon asafoetida (hing)
8-10 curry leaves
½ teaspoon turmeric powder
1 tablespoon ginger-garlic paste
3 teaspoon red chilli powder
1 tablespoon goda masala
Salt to taste
4-5 fresh coriander sprigs
½ lemon
Farsanas required

Method

1. Peel and finely chop onions.
2. Heat 3-4 tablespoons oil in a deep non-stick pan. Add mustard seeds and let it splutter. Add asafoetida and curry leaves and let curry leaves crackle.
3. Add ½ of chopped onion, reserving the remaining or topping and sauté till translucent. Add turmeric powder and ginger-garlic paste and sauté for 1 minute.
4. Add 1 teaspoon chilli powder and sauté. Add goda masala and mix. Add moth sprouts and salt and mix well.
5. Add 2 cups water, mix, cover and cook on medium heat for 5 minutes. Reduce heat and cook for 10 minutes.
6. To prepare kat, heat remaining oil in a non-stick pan. Add remaining chilli powder and sauté for 30 seconds. Add salt and ¾ cup water, swirl and cook till mixture boils. Transfer in a bowl.
7. Finely chop coriander sprigs. Cut lemon into small pieces. Transfer on a plate.
8. Spread some farsan in a serving bowl and put the missal on top. Pour some kat and put some farsan, some reserved chopped onion, chopped coriander leaves and place a lemon pieces on top.
9. Serve hot with pav.

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