"Welcome to Spices n' more! Today, we're diving into the heart of Maharashtrian cuisine with a classic and flavorful dish-Misal Pav. This spicy and tangy recipe is a favorite street food that's packed with bold flavors and textures. Whether you're a fan of spicy food or just looking to try something new, this Misal recipe is sure to hit the spot. Let's get started on this delicious journey!"
Ingredients:
2 tbsp Spices N More Misal Masala
2 cups mixed sprouts (matki, chana, etc.), boiled
1 medium onion, finely chopped
1 medium tomato, finely chopped
1-2 green chilies, slit
1 tsp ginger-garlic paste
1 tsp turmeric powder
1 tsp hing (asafoetida)
Salt to taste
4 tbsp oil (divided)
Water as needed
For Garnish:
Farsan (mixed savory snacks)
Salted boondi
Chopped onions
Fresh coriander leaves, chopped
Lemon wedges
Pav (bread rolls)
Method:
Prepare the Usal (Sprout Base):
Heat 2 tbsp oil in a pan. Add mustard seeds and let them splutter.
Add cumin seeds, hing, and slit green chilies. Sauté briefly.
Add finely chopped onions and sauté until golden brown.
Stir in the ginger-garlic paste and cook until the raw aroma disappears.
Add chopped tomatoes and cook until soft and mushy.
Sprinkle in turmeric powder and 2 tbsp Spices N More Misal Masala. Mix well.
Add the boiled mixed sprouts and salt, stirring to coat the sprouts with the masala.
Add water as needed to achieve a curry-like consistency. Simmer for a few minutes to blend the flavors.
Prepare the Kut (Spicy Gravy):
In another pan, heat the remaining 2 tbsp oil, then turn off the heat.
Add Spices N More Misal Masala and stir well to create a flavorful kut.
Assemble the Misal:
In a serving bowl, add a generous portion of the usal.
Pour the kut (spicy gravy) over the usal.
Garnish with farsan, salted boondi, chopped onions, fresh coriander leaves, and a squeeze of lemon juice.
Serve hot with pav for an authentic and delicious Misal experience.
To Order
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15 сен 2024
