Missal pav is a popular dish hailing from Maharashtra. This finger licking dish will leave you wanting for more since you just can't stop eating this spicy and tangy dish. Also, the main ingredient in this dish is sprouts- so that counts as a healthy added bonus right?!MISSAL Ingredients1½ cups moth sprouts5 tablespoons oil 1 teaspoon mustard seeds½ teaspoon asafoetida (hing)6-8 curry leaves1 medium onion1 tablespoon ginger-garlic paste½ teaspoon turmeric powder4 teaspoons red chilli powder1½ teaspoons goda masalaSalt to taste Farsan for toppingChopped fresh coriander leaves for garnishing Lemon wedge for garnishing Pav for servingMethod1. Heat 2 tablespoons oil in a deep non-stick pan. Add mustard seeds and let it splutter. Add asafoetida and curry leaves and sauté till curry leaves crackle.2. Add ¾th chopped onion and sauté till light golden brown. Add ginger-garlic paste and sauté for 1 minute. 3. Reduce heat, add turmeric powder, chilli powder and goda masala and mix well. 4. Add ¼ cup water, moth sprouts, mix and cook for 1-2 minutes. Add 2-3 cups water and salt, mix and bring to a boil. Reduce heat, cover and cook till the sprouts are fully done. 5. To prepare kat, heat remaining oil in a non-stick pan. Add remaining chilli powder and swirl. Add salt and 1 cup water, mix and cook on low heat till the oil separates. Transfer in a bowl.6. Put missal in a serving bowl. Top with some farsan and garnish with remaining chopped onion, coriander leaves and lemon wedge.7. Serve hot with pav and kat. Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#sanjeevkapoor
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