Search This Blog

Saturday, 28 July 2012

Misal Pav

Well there’s nothing special behind making this dish. Simply I and mom thought to cook this famous Maharashtrian snack for dinner tonight. This was my way of cooking simple, tasty and spicy recipe... Share your’s with me...

Preparation time: 15 minutes to boil vatana and chop ingredients

Cooking time: 5 minutes

Serving time: 5 minutes to add toppings on misal

Serves: 3

What goes in it:

Dried white peas (Safed vatana)- 250 gms
Chilli-Garlic paste- 2 tbl spn
Onion, chopped finely- 2 cup
Curry leaves- 6-7 or 1 sprig
Turmeric powder- ½ tbl spn
Red chilli powder-1/2 tbl spn
Dried coriander cumin powder- 1 tbl spn
Salt to taste
Oil- 2 tbl spn
Mustard-Cumin seeds- 1 tbl spn
Asafoetida (Hing)- ½ tbl spn
Mic Chavanu as per required by you (easily available in any kirana store)
Date-Imli Chutney- 1 cup
Coriander leaves, chopped finely- 1 cup
Indian bun (Pav)- 6 buns

How did I make it:

Soak vatana overnight or may be 10-12 hours before cooking. Pressure cook vatana for about 8-10 whistles with water & salt.

While pressure cooker is on stove, chop onions and coriander leaves. I had chilli and garlic paste ready. Also date-Imli chutney was ready so used that.

For making chutney, soak imli and dates in water and pressure cook it for 5-6 whistles. Mash it properly and drain off the liquid chutney.

After vatana are boiled, take a heavy bottomed pan and heat oil in it. Put mustard-cumin seeds and let it pop properly. Add hing, curry leaves, little of chopped onions and chilli-garlic paste. Sauté properly for about 2 minutes on low flame. Add boiled vatana to it. Put turmeric powder, red chilli powder, dried coriander-cumin powder & salt if required.

Let it cook for about 5-7 minutes.

Keep ample amount of water in it so that later when you mix chavanu with it the gravy gets soaked. Misal is ready.

Take misal in a bowl and add date-imli chutney, chavanu, chopped onions and chopped coriander leaves to it.

 Serve it hot with pav before the mixture turns soggy.

No comments:

Post a Comment

Thank You for visiting the blog... Your feedback and suggestions are always welcome..