Missal Pav

Ingredients

• Oil 30 ml • Cumin seeds 3 gm • Sliced onions 50 gm • Grated dry coconut 30 gm • Coriander seeds 2 gm • Cloves 1 gm • Peppercorns 1 gm • Cinnamon stick 2 gm • Dry Kashmiri red chillies 2 no • Garlic 2 gm • Chopped onions 30 gm • Chopped tomatoes 40 gm • Turmeric powder 2 gm • Sprouted Matki 20 gm • Dried white peas 20 gm • Whole green Moong 20 gm • Sprouted chawli 15 gm • Chilli powder 2 gm • Chopped coriander 2 gm • Salt to taste • Mixed Farsaan 20 gm • Pav 2 no • Lemon wedge 2 no

Procedure

Missal Masala

• Heat the oil in a broad non-stick pan; add the onions, coconut, and dry roast on a medium flame for 2 to 3 minutes.

• Add all the remaining ingredients and sauté on a medium flame for 3 to 4 minutes. Remove from the flame and allow it to cool completely.

• Once it is cools, blend in a mixer to a smooth powder without using any water. Keep aside

Missal curry

• Heat the oil in a pan and add the cumin seeds. When the seeds crackle, add the onions and sauté on a medium flame for 1 to 2 minutes. Add the prepared missal masala and sauté on a medium flame for 1 more minute

• Add the tomatoes, turmeric powder and a little water (approx. 1 tbsp), mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.

• Add the matki, white watana, moong and chawli sprouts and mix well. Add water if required. Cook it until the watana and sprouts get tender.

• Serve it hot with farsaan, pav, chopped onion and lemon.

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