Friday, 7 August 2009

Misal Pav


Oh my my..Misal Pav..reminds me my old golden days of Pune, where we used to eat misal pav in the restuarant or some times in dhaba.. Even my hubby wanted to recollect his college days, he asked me to do misal pav today.As it was my first experiance to make it, I took help of my mommy and I asked her few tips.By keeping those tips in mind, I made curry of my own way with little bit changes.
For this , we need to make seperate gravy or it can be called as Kut in marathi, rassam in south.

Ingredients :
Mataki (Moth) sprouted 1 Cup
Turmeric 1 tsp
Asafetida 1 pinch
Garam masala 1 tsp

For Rassum/Gravy/Kut :

Black pepper 2 tsp
Dalchini 1-2 small pieces
shah Jeera 1 tsp
Coriander powder/Seeds 2 tsp
Jeera powder 1 tsp
Garlic flakes 6-7
Ginger 1 inch
Bay leaves 1-2 small
Red Chili whole 1-2
Tamarind pulp 1-2 tsp
Asafetida 1 pinch
Turmeric 1 tsp
Tomato chopped 1
Oinion chopped 1
Grated coconut 1/2 Cup

For garnish :
Onion chopped 1
Tomato chopped 1
Farsan or Chiwda 2 Cup
Shev 2 Cup
Coriander leaves fine chopped 1/2 cup

Serving : 2

Procedure :
First of all, we need to soak the mataki for 12 hrs . To sprout tie it in cloth.
If you get ready made then well and fine.
Cook it in a cooker for 2 whistle And remove immediately so that it should not spoil in paste.
Meantime you can grind black pepper, dalchini,jeera,shah jeera,corinader seeds,red chili whole, garlic, giinger in a fine/course powder.
To do paste,take a vessel, add oil. Once it heated, add above powder and fry well. It will leave nice colour then add oinion, tomato. Let it cook well. Then add grated coconut. Mix well and remove from flame and let it cool. Then grind it in a fine paste by adding little water.
To make Usal,take wok . Add oil . Once it is heated, add musturd seeds. Let is spatter. Then add Asafetida, turmeric. Then add mataki in it and mix well. Put garam masala and salt. Add few water. and let is cook. If you want to add pototoes , you can add boiled or fried one. But it is totally optional.

For gravy,take a vessel, add oil .Then add asafetida,turmeric and red chili powder.You can increase/reduce measuremnt for chili powder according taste. then add grinded paste. Mix well. Add 300 ml water and salt in it and add tamarind pulp.and let it boil for 5 mins.

Now both Usal and gravy is ready. To serve misal,
take one spoonful usal in flat bowl.Then add farsan/chiwda.Then add tomotoes,oinion chopped
Then add gravy on it. and garnish with shev and corinder leaves and spinkle few drops of lemon juice.
Misal is ready to eat with bread slices or pav. Ummm. yummy...!! ;)

Note : You can toast bread for 1 min in toaster or you can eat without toasting.
You can dip slices in curry or we can eat separately like roti .;)

Misal Pav

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