EXCELLENT MISAL PAV[49]
Saturday, February 15, 2014
A protein rich mix eaten with or without Pav or Bread
Starter-Snack-Meal
(6 Servings)
12 pcs - Laadi pav
Chutneys
Green chilli and coriander chutney (Spicy)
Tamarind chutney (Sweet and sour)
The Red chilli and garlic chutney (Pungent)
Ingredients for a Mix of pulses (can be sprouted)
Soak for 6 hours and pressure cook for 4 to 5 whistles.
50 gms - Green gram {Moong}
50 gms - Golden gram {Moth}
50 gms - Brown chick peas {Lal Chana}
25 gms - Green chick peas {Hara Chana}
25 gms - Chickpeas {Chola, Kabuli Chana}
25 gms - Yellow peas {Pila matar}
25 gms - Black eyed beans {Cow beans, Lobia beans, Chawli}
25 gms - Kidney beans {Rajma}
25 gms - Raw Peanuts {Mungphali}
To taste - Salt
To be ground well and roasted
2 pcs - Onions
4 cloves - Garlic
2 pcs - Green chillies
1 inch - Ginger
1/2 inch stick - Cinnamon {Dalchini}
2 pcs - Cloves {Lavang}
1 pc - Big Black Cardamom {Badi Elaichi}
3/4 tsp - Cumin seeds {Jeera}
For Cooking
2 pcs - Large Tomatoes
1 Tbsp - Oil
1 1/2 Tbsp - Misal masala
To taste - Salt
For Garnishing
2 pcs - Onions (chopped finely)
1 1/2 cup - Mangalori mixture or mixed farsan
6 pcs - Lemon wedges
3 Tbsp - Coriander leaves (chopped)
Method for the Misal
Heat the oil, add the ground mix, salt, tomatoes and the misal masala and a cup of water.
Saute for sometime add the mixed sprout (without its water) and cook for sometime more on medium heat.
Assembling:
Just before serving put 1/6th of the misal in a plate, put the three chutneys on it, top with 1/6th of the mangalori mix, onions and coriander leaves.
Repeat for the remaning servings.
Serve hot with two pav (buttered and roasted on the griddle) and a lemon wedge.
Gluten-free :
Serve the Misal without the pav
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