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PrintMISAL PAV
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Combine the sprouted pulses and potato with sufficient water in a pressure cooker and cook till the pressure is released twice (2 whistles). Allow pressure to reduce completely before opening the cooker.
- Meanwhile, combine grated coconut, garlic, ginger, cumin seeds and peppercorns in a blender with sufficient water and grind to a smooth paste.
- Heat oil in a kadhai (wok) over medium heat and add mustard seeds and asafoetida.
- When spices crackle, add the cooked sprout mixture along with the water in which they were cooked, turmeric powder, chili powder, grounded paste, sugar and salt.
- Add sufficient water and boil the mixture. Reduce the flame and simmer the mixture for 8 to 10 minutes.
- If the mixture becomes too thick, add more water. (The mixture should be like a thin broth).
- Remove from heat. Transfer the sprout mixture into serving bowls.
- Garnish with any or all of the accompaniments.
- Serve hot at once.
INGREDIENTS
- 400 grams mixed sprouted pulses
- 1 large potato, parboiled, peeled & diced
- 100 grams grated coconut
- 4 cloves garlic
- 1-inch piece ginger
- 1 teaspoon cumin seeds
- 3 or 4 black peppercorns
- 1 tablespoon IDHAYAM Sesame oil
- ¼ teaspoon asafoetida (Hing)
- 1 teaspoon mustard seeds
- ½ teaspoon turmeric powder
- 1 teaspoon red chili powder
- ½ teaspoon sugar (optional)
- Salt to taste
Accompaniments:
- 100 grams thick sev or farsan (crisp savoury snacks)
- 1 medium onion, finely chopped
- 1 medium tomato, finely chopped
- 2 tablespoons fresh coriander, finely chopped
- 1 large lime
- 100 ml thick plain yoghurt (optional)
- 2 small loaves of bread (pav)
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