Missal Pav

Ingredients list for Missal Pav

• 1 cup Moong sprouts
• 1 cup Matki sprouts
• 2 tablespoons Oil
• a pinch Asafoetida
• 1/2 teaspoon Mustard seeds
• a few Curry leaves
• 2 large Onions finely chopped
• 2 Green chillies slit
• 1 teaspoon Garlic paste
• 1 teaspoon Ginger paste
• 1/2 teaspoon Turmeric powder
• 1 1/2 teaspoons Red chilli powder
• 1 teaspoon Coriander-cumin powder
• to taste Salt
• 1 teaspoon Garam masala powder
• 2 tablespoons Fresh coriander leaves finely chopped
• 1/2 cup Farsan
• as required Lemon juice
• as required Lemon slices
• 8 Pav

Method

1. Mix sprouts in a colander and wash under running water for a minute. Drain and keep aside. Heat oil in a pan, add asafoetida, mustard seeds, curry leaves and half of the chopped onions.
2. Sauté for a minute and add green chillies. Add garlic paste and ginger paste. Stir well and sprinkle a little water. Add turmeric powder, red chilli powder and dhania-jeera powder. Mix well and add the sprouts.
3. Add salt to taste and three cups of water. Bring to a boil. Add garam masala powder and chopped coriander leaves, keeping some for garnish. Cover and cook for ten to twelve minutes.
4. To serve: Pour a ladleful of cooked sprouts in a deep bowl. Sprinkle generously with farsan. Sprinkle remaining chopped onion, chopped coriander leaves and freshly squeezed lemon juice. Serve with lemon slices and pav.

Nutrition Info