I am happy to announce that I am part of southern team of Southern Vs Northern Challenge Which was started by DIVYA PRAMIL of You too can cook where she is giving an opportunity to each member to learn more about Indian cuisine and diving the members in to two groups as Southern and Northern teams. Every month, each team will challenge with their own traditional recipes to opposite team. This month MEENA of Random Ramblings has challenged Misal pav to southern team. Where SHERIN of Kuk's Kitchen have challenged Northern team with Medu vada.
Misal Pav is a popular street food in Mumbai and nutritious breakfast recipes too. Misal means savory mixture and this gravy is mainly prepared with matki (moth beans) but we can alter with different legume like white or green peas or mix of all.
Soaking time: 8 hours or overnight
Cooking time: 30 ~ 40 minutes
Serves: 4
Ingredients:
1/2 cup dried white or green peas
Fry and grind:
2 tbsp oil + butter
2 medium size onions, chopped
2 medium sixe tomatoes, chopped
2 green chilies
1/2 inch ginger
2 ~ 3 garlic pods
3 tbsp fresh or frozen shredded coconut
Masala Ingredients:
3/4 tsp red chili powder to taste
3/4 tsp coriander powder
1/2 tsp turmeric powder
1/2 tsp dry mango powder
1/2 tsp garam masala powder
1/8 tsp of black salt ( optional)
For Seasoning:
2 tbsp butter and oil each
1/2 tsp cumin seeds
For Garnishing:
Mix Farsan / Mixture or Sev
Minced onion as required
Minced cilantro
7 ~ 8 buns
Method:
Preparation:
- Wash and soak peas overnight or for 7 ~ 8 hours.
- Drain the peas and pressure cook it with required amount of water for 1 whistle or cook it on stove top till it become soft and have to be mashed when pressed with your fingers. Allow it cool.
Cooking:
- Heat 2 tsp oil in a pan, add all frying ingredients and fry till mixture becomes soft.
- Cool and grind it in to fine paste.
- In a same pan or another pan, heat remaining oil mixture.
- Add cumin seeds to splutter, add all masala powders and fry it for 2 minutes in low heat or till you get nice masala flavours. stir continuously or masala powder will easily get burnt.
- Pour ground mixture to fried masala and add required amount of water to required consistency.
- Let it boil for 3 ~ 5 minutes till thicken to gravy consistency.
- Add mashed peas to the gravy and allow it to cook for 3 minutes until everything gets blend together. Adjust salt to taste and add half of minced cilantro and mix it well and cook it for a minute.
- Turn off the heat and serve hot with pav buns or burger buns.
Serving:
- Heat griddle and add little butter, toast buns on both side until both side become slight golden brown color.
- Traditionally, these gravy is sandwich between pavbuns with onion, cilantro, misal or sev topping.
- Enjoy this dish as your breakfast or as your evening snacks.
NOTE: Don't pressure cook peas more than a whistle or it will become mushy.
Sprinkle Farsan/Sev before serving to retain its crunchy texture.
This recipe goes to SNC team
&
MLLA 54, Started by Susan of Well Seasoned Cook,
Now happening @ Saffronstreaks