Misal Pav

For those wondering whether I've stopped blogging, No I haven't. Not that I haven't been cooking... just not been doing the usual blog routine of cooking , clicking the pictures and then having food. Its been step one to direct step three since quite some time. 

My first post after this long break is going to be with a guest post. The recipe for this guest post is a very special and authentic maharashtrian dish"Misal Pav" prepared by a very dear friend Samiksha. Everytime I missed having misal pav, she made it for us and it goes without saying.... its absolutely amazing. Not only does it taste good but the colour of tarri was so beautiful that you can't resist it. This time I made sure I learnt how to make it from her and also decided to make her a part of my blog. And this recipe definitely deserves to be here. She's shared many of her other maharashtrian recipes with me which will definitely make it to the blog soon.

For those who don't know what misal pav is its a scrumptious cocktail of savories and sprouts, further enhanced with chivda and potatoes usually served with bread or pav. Misal surely is an anytime dish, atleast I can have it at anytime of the day. for those who yearn to have Misal Pav, here's the recipe....Enjoy!!! 

PREP TIME	COOK TIME	TOTAL TIME
5 mins	30 mins	35 mins

Serves:-  6-7 
INGREDIENTS:-
For Kat/ Tarri/ Rassa:

• Dry coconut (Copra) - 2 tbsp
• Seasame Seeds -  1/2 tbsp
• Onion ( Small) - 1 chopped
• Tomato (Big) - 1 chopped
• Green Chillies -  2 
• Ginger Garlic crushed -  1 inch ginger + 2 cloves 
• Coriander Leaves - 1 and 1/2 tbsp
• Chilli Powder - 3-4 tbsp (depending on how spicy you like it)
• Hing - 1 tsp
• Garam Masala - 2 tbsp (add more is required)
• Water - 6 bowls
• Salt - as required
• Oil - 3 tbsp

For Misal Pav:

• Potatoes - 3 small (boiled)
• Matki / Moth beans -  1 cup sprouted
• Onion - 1 chopped
• Farsan/ thick sev/Fried savory snack mixture - 1 cup
• Coriander Leaves -  for garnishing

METHOD:-

• Roast coconut & sesame seeds till it turns light brown. Once that is done keep it aside and let it cool.
  
• Now take some oil in a pan. Add the chopped onions and saute till it turns transparent.
  
• Add the crushed ginger garlic paste and chillies and saute for 2 mins.
  
• Then add the chopped tomatoes and saute till they become soft.
  
• After that add the coriander leaves and roasted coonut and sesame seeds and mix them well.
  
• Take this mixture off the flame and let it cool down.
  
• After the mixture cools down, grind it into a paste.
  
• Now take some oil in another pan. (Quantity of oil should be more for this step).
• Add Hing/Asafoetida and then the ground paste.
  
• Add red chilli powder and garam masala.
  
• Now add water and let it boil. The quantity of water depends on the quantity youwant and the consistency of the Tarri should not be thick.
• Squeeze lime after this mixture boils.
• Now while serving add boiled and mashed potatoes and sprouted and boiled matki to this Tarri and serve it with pav or bread.