Misal Pav is a Mumbai based street food. It consists of spicy curry usually made of sprouts, mutter, chick peas and chilly powder gravy. The final dish is topped with Punjabi mix, Farsan or sev, poha, onions, lemon and coriander. It is usually served with bread toasted with butter or pav buns. A great Indian chaat which makes a great evening snack. I am finally so happy to get my gear on SNC challenge hosted by my dear friend (sis) Divya Pramil of You too can cook Indian Food, she is well known as the brain child of the SNC group. Yes I take great joy in pulling her leg :P This month's challenge by the South Team is hosted by Sherin of Kuk's Kitchen and the challenge is to make Medu Vadas which is my favorite. On the other hand Meena of Random Ramblings North team has challenged us to make Misal Pav. When I saw this challenge I was really thrilled :-) thanks Meena for this wonderful recipe. Being someone who loves pav bajji and pani puri this recipe was totally new to me and thanks to SNC, Divya and Meena for giving us a platform to learn new recipes of Indian origin with original fool proof recipes tried & tested by members. So here's goes my entry to this month's challenge.
Verdict ~ We loved the tangy taste of this dish and its super easy to make. A great snack that is healthy and filling.
For the paste ~
Onion - 1 big, chopped
Tomato - 1 big chopped
Green chilli - 3-4 chopped
Grated coconut - 2 tbsp
Oil - 1 tsp
For curry ~
Cumin/jerra - 1/4 tsp
Oil - 1 tsp
Paste (from above ingredients)
White peas 1/2 cup, boiled
Salt - to taste
Farzan - 3 tbsp
Chopped onions (garnish)
Pav buns as needed
- Soak white peas over night, next day drain the water add them to a pressure cooker with water and pressure cook for 1-2 whistles, let the pressure release gradually, set aside
- Take a non stick pan heat oil and add half chopped onions, saute until translucent, add chopped tomatoes, green chilli and cook with covered lid for 2-3 minutes until soft and mushy. Add shredded coconut and mix well, let it cool down and later grind it into a fine paste.
- In the same pan add 1 tsp oil, once hot add the jeera/cumin and once it starts to brown add the spice powders - red chilli, turmeric, corriander, garam masala and the paste. Add 1/4 cup water and cook for 3-4 minutes, then add the boiled peas and mix well let it cook further for 3 minutes until thick. Add the amchoor/ dry mango powder and mix well.
- Plating ~ add the farzal and mix it well along with leftover chopped onions and corriander
Serve along with pav buns/ bread.
- I have used wholewheat buns, you can use white buns or bread
- Sprinkle lime/lemon juice on top if you like it