Mumbai Misal Pav

 

Ingredients (for 4-5 servings)

 

For masala

  • 1 tbsp coriander seeds

  • 1 tsp mustard seeds

  • ½ tsp cumin seed

  • 10-12 pepper corn

  • 3-4 clove

  • 1 green cardamom

  • 2 pinch asafoetida

  • 8-10 garlic ponds

  • 2 tbsp grated dry coconut

  • ¼ inch cinnamon

  • ¼ tsp black cumin (shahi jeera)

  • 5-6 curry leaves

  • ½ tsp chopped ginger

  • 8-10 kashmeeri red chilli

  • 2 tsp oil

 

Other ingredients

  • 1&½  cup sprouts (moong, chana, green or white peas, moth)

  • ½  tsp garam masala

  • ½ tsp turmeric

  • Salt as per taste

  • 2 tbsp oil

  • 1 cup chopped onion

  • 1 cup chopped tomato

  • 1 tsp ginger garlic paste

  • 1 tsp tamarind paste

  • 1 tbsp Coriander leaves chopped

 

For serving

  • Pav

  • Sev

  • Fried Chivda

  • Chopped onion

  • 1 Lemon sliced

 

Method (How to make Mumbai style misal pav at home)

  • Boil sprouts with salt and turmeric in a pressure cooker till soft.

For masala

  • Heat 2 tsp oil in a pan fry garlic till light brown, add all dry spices, kashmeeri red chilli and grated coconut, fry till nice aroma. Wait till cool down make paste using some water.

For missal

  • Heat 2 tbsp oil in a wok fry chopped onion, till light brown add ginger garlic paste sauté till raw smell gone. Add chopped tomato and fry till soft add masala paste and cook till oil separate.

  • Add salt, and boiled spruts with water and tamarind paste boil for 8-10 minutes. Add garam masala and chopped coriander leaves switch off the flame.

For serving

  •  Pour in a serving bowl add sev, chivda and chopped onion add some lemon juice and serve with bread, pav or bun.