Living away from home has exposed me to many different cuisines. Every cuisine I tried had one particular dish that stuck with me for life. During my stay in Pune, Misal Paav was one such dish I instantly fell in love with, when I had it for the first time. Be it in the office cafeteria or with college friends, we used to enjoy Misal Paav at various famous joints in Pune. I had always been craving to try my hands on the Misal Paav. So, here is my version of it. Check it out!
Preparation Time: 10 min
Cook Time: 25 min
Total Time: 35 min
Ingredients: (Serves 2-3 persons)
1) Sprouts (Matki/Moth Beans ) -2Cups
2)Paav -1 packet
3)Onions -2 chopped
4)Tomatoes- 2 chopped
5)Mixture -1/2 packet farsan
6)Maharashtrian Goda Masala -2 teaspoon
7)Red Chili Powder- 1 teaspoon
8)Turmeric powder -1 teaspoon
9)Salt- 2 teaspoon
10)Mustard- 1 teaspoon
11)Cooking oil- 2 tablespoon
12)Asafetida (Hing) -1/2 teaspoon
13)Curry leaves -8 to 10 leaves
14)Cilantro/Coriander -1/2 bunch
15)Amchur Powder/ Mango Powder- 1 teaspoon
16)Suhana Misal Masala/Rasoi Magic Misal -1teaspoon
17)Coconut fresh grated or dry coconut-1tablespoon
18)Coriander powder-1 tablespoon
19)Cumin seeds -1/2 teaspoon
21)K-Pra masala -1 teaspoon
22)Butter – 1 tablespoon
Soak sprouts in 4 cups of water overnight and then drain the water out in the morning. Keep the sprouts in an airtight container or on a dry cloth and tie it tightly for 6 to 8 hrs. Time may vary as per the weather conditions. (more in winter, less in summer).
Grind onions, cilantro, garlic, ginger, chilies and freshly grated coconut into a fine paste.
Check on Matki/Moat Beans if those are sprouted.
Heat oil in a pressure cooker. Add Jeera (Cumin), Mustard seeds, Hing (Asafetida), Curry leaves, chopped onion, freshly grated coconut and stir well till it oozes oil. Add chopped tomato and salt. Wait till it is cooked properly.
Add turmeric powder, red chili powder, and Matki. Stir this well.
Add Suhana masala and k-pra masala, Goda Masala, Mango powder, paprika 1/2 teaspoon for color and stir.
Add 2 cups of water and pressure cook for 3 whistles.
On a skillet, spread butter, and roast Paav until it is golden brown.
Garnish Misal with onion, cilantro, and farsan and serve with Paav.
Set the IP on sauté mode and do all the above procedure as in pressure cooker.
Once everything is sautéed, add Matki and water and set IP on manual mode for 2 minutes and let the pressure release naturally.
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