Kolhapuri Missal Pav

Ingredients list for Kolhapuri Missal Pav

• 2 cups Mixed Sprouts
• 2 tablespoons Kolhapuri Masala
• as required Pav
• 3 tablespoons Oil
• 1/2 teaspoon Mustard seeds
• 7-8 Curry leaves
• 1/2 teaspoon + a pinch Turmeric powder
• a pinch Asafoetida
• 2 medium Onions finely chopped
• 2 Green chillies chopped
• to taste Salt
• 1 teaspoon Red chilli powder
• 1 teaspoon Garam masala powder
• 1 teaspoon Tamarind paste
• 1 tablespoon Grated jaggery
• 8-10 Garlic cloves crushed
• 1 small Tomato chopped
• 1 tablespoon Fresh coriander leaves chopped
• Farsan for topping
• Lemon wedges for serving

Method

1. Heat four cups of water in a deep non-stick pan, add mixed sprouts and boil for ten minutes. Strain and reserve the stock.
2. Heat one tablespoon oil in another non-stick pan, add mustard seeds and let them splutter. Add curry leaves, half teaspoon turmeric powder and asafoetida. Mix well and sauté.
3. Add half the onions and sauté till they turn translucent. Add green chillies and mix.
4. Add boiled sprouts, mix well and cook. Add one cup of water, mix, cover and cook on low heat for five minutes.
5. Add salt, red chilli powder, garam masala powder and mix well. Add half cup of water and mix, cover and cook for two minutes.
6. Add tamarind paste and jaggery, mix well and cook on low heat for two minutes. Switch off heat and set aside.
7. Transfer reserved stock into a deep non-stick pan and place on heat. Add salt, a pinch of turmeric powder and bring to a boil. Remove pan from heat.
8. Heat remaining oil in a small non-stick tempering pan. Add garlic and sauté till it turns brown. Add Kolhapuri masala, mix well and pour the tempering over the boiled stock in the pan.
9. Place the pan back on heat and bring to a boil. Switch off heat.

Nutrition Info