MISSAL PAV

MISSAL PAV
A favourite Maharashtrian snack – sprouts cooked in a spicy masala and served with pav
Preparation Time : 20 minutes
Cooking Time : 25-30 mins
Servings : 4

INGREDIENTS
Moong sprouts 1 cup

Matki sprouts 1 cup

Oil 2 tablespoons

Asafoetida a pinch

Mustard seeds 1/2 teaspoon

Curry leaves a few

Onions, finely chopped 2 large

Green chillies, slit 2

Garlic paste 1 teaspoon

Ginger paste 1 teaspoon

Turmeric powder 1/2 teaspoon

Red chilli powder 1 1/2 teaspoon

Coriander powder 1/2 teaspoon

Cumin powder 1/2 teaspoon

Salt

Garam masala powder 1 teaspoon

Fresh coriander leaves, finely chopped a few sprigs

Farsan 1/2 cup

Lemon juice as required

Lemons, sliced as required

Pav 8

METHOD
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. 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. 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. 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.