Missal Pav

BM # 32 Week 3
Theme: Regional

Cuisine: Maharashtrian
Cooking with alphabets "M'


















Today we are into the third week of this month long marathon, where we are cooking recipes with alphabets, starting with A to Z. For the third week I will cook Indian Traditional dishes.So for the next six days you will be relishing some mouthwatering dishes from different states of India.For the first day we have Missal Pav.

Missal pav is a traditional Maharashtrian dish .This was originally made with matki sprouts, but we can use mix lentil sprouts too . I had a Maharashtrian neighbour who was a good friend, and a excellent cook. Whenever she made Missal , a big bowl used to come to our house and I never thought of learning the dish.Unfortunately we both have shifted to different areas and are no more neighbors. We still are good friends , but having a super cook as your neighbour was a total treat .Our dishes were for ever exchanged . I really miss those days.

Coming back to missal Pav, the matki sprouts are steamed and a separate spicy gravy is made which is called Kat.The final dish is sprinkled with farsaan sev or namkeen which is easily available in the market. I have used roasted farsaan to avoid those extra calories, but feel free to use the fried one, it surely will taste better.


Paste
2 tbsp oil
1 tsp ginger paste
1 tsp garlic paste
1 cup onion, chopped
1 cup tomatoes, chopped
3/4 cup coconut, grated
Heat oil.
Add ginger garlic paste.
Add chopped onions, sauté till translucent.
Add chopped tomatoes and grated coconut.
Sauté for a few minutes.
Let the mix cool.
Grind to a smooth paste.

Gravy / kat
3 tbsp oil
Spice paste( above)
Salt to taste
1 tsp red chilly paste
1 tsp garam masala
1/2 tsp turmeric powder
1 tsp coriander powder
1/2 tsp clove and cinnamon powder
Appx 3 cups water
Heat oil.
Add the ready paste, sauté for 2 minutes.
Add salt, red chilly powder, garam
 masala, turmeric p owder,clove cinnamon powder and lime juice.
Add water and cook for 10 minutes.
Transfer to another bowl.








For usal
3 tbsp oil
1 tsp garlic paste
1 tsp ginger paste
1/2 tsp hing
1 1/2 cups marking sprouts
1 cup potatoes, boiled and chopped
1/2 tsp garam masala
1/2 tsp cinnamon and clove powder
1 lime juice
3 cups water( apps)
Salt to taste

Garnish
Onion, chopped
Mix farsaan
Chopped coriander

To serve with...
Pav / Bread
Lemon slices

Serving style
Take a serving bowl.
Pour the ready usal in a bowl.
Pour the gravy on top.
Add chopped onions and farsaan chivda.
Drizzle lemon juice.

Serve the missal with pav.








This post also goes for the weekend cooking where Valli and Champa join me every Monday.



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