A Popular Maharastrian snack!
1 cup sprouted green gram(moong)
1 cup sprouted brown gram(matki)
1 tbsp red chilli powder
2 tsp tamarind pulp
3-4 tbsp oil
1 tsp mustard seeds
1 tsp hing powder
1 tsp turmeric powder
1 tsp cumin seeds
2 tsp coriander seeds
1/2 cup chopped onion
4-5 garlic cloves
1/2 cup grated coconut/ dessicated coconut
salt to taste
2 cups Chivada/pharsan
2 cups Sev
1 cup chopped tomato
1 cup finely chopped onion
½ cup chopped fresh green coriander
1 cup beaten curds
Slices of bread or Pav
- Pressure Cook the sprouted pulses and then drain it and keep aside
- Grind cumin seeds,coriander seeds,cinnamon,peppercorn,cloves to a fine powder
- Heat 2 tsp oil, add onion, garlic and ginger and fry till translucent and then grind it along with dessicated coconut/grated coconut and little water to a fine paste and then keep aside
- Heat oil in a pan or kadai, add mustard seeds when it starts to crackle add hing, turmeric powder and fry for a minute
- Add ground paste and saute till the oil starts oozing out of the masala; then add red chilli powder, tamarind pulp, sugar, and salt & ground masala powder. Sauté for 2-3 minutes.
- Add cooked sprouts and add 2 cups water.
- Bring it to a boil, cook on a low flame for 10 minutes.
To Serve the Misal
- Place a couple of spoonfuls of misal in a bowl. Top it with a spoonful of chivada/pharsan & Garnish with 1-2 tsp chopped onion, tomato, coriander , fresh curd and sev
- Add pav on a side dish. Your Misal Pav is ready to serve.