Misal Pav

This is  a very famous street side food of Maharashtra, specially Mumbai. A thick and spicy gravy made with peas called the usal is served with Indian bread known as Pav Buns. This recipe was this month's SNC challenge for Southern team, from Meenu of Random Ramblings, on behalf of the Northern team.

This is my first post in participating the  SNC challenge. I am so happy to be a part of the team through  SNC.  I got new friends and  also good opportunity to learn more  recipes from the North. My sincere thanks to Divya  Pramil for all her excellent support in helping me join this challenge, also would like to thank all the members of the SNC for giving me such wonderful  learning opportunity here and for all their kind support.

We at home loved this dish, infact I made little more spicy and a bit tangy otherwise just followed the recipe what Divya  Pramil had posted. Truly I have never tried this recipe from outside, although I have heard about this dish but never made it at home. During my next visit to Pune I want to try this from an authentic center and see how close was my dish to their taste.

  

Serves 3 people
Total Preparation Time - 40 minutes (Apart from soaking peas overnight)

White peas - 200 grams 

Big onion - 4 

Tomatoes - 2 

Garlic pods - 2 

Ginger - 1/4 inch piece 

Green chillies - 2 

Coconut - 1/4 cup (grated) 

Cumin seeds - 1/2 spoon

Red chilli powder - 1 spoon (use 1/2 soon if you don't want it to be spicy)

Coriander powder - 1/2 spoon 

Garam masala - 1/2 spoon 

Turmeric powder - 1/4 spoon 

Dry mango powder / Amchoor powder - 1/2 spoon powder 

Salt - As per taste 

Oil - 5 spoons 

For Garnishing and accompanying

Mixed farsan / Sev /  Mixture - As Required 

Pav buns - As required 

Big onions - 2 (chopped) 

Coriander leaves - Few (chopped)

Pressure Cooking White Peas :

Soak white peas overnight or for 6 hours in water. 

Then drain excess water and add the peas into the a pressure cooker. Pour water until it gets immersed well. Then add salt and stir well. Close the cooker with lid and pressure cook for 5 minutes on low flame. It should not be mushy but should have cooked well. 

Now take two spoons of this cooked peas, add it to a blender and make a fine paste of it and set aside. 

Preparation Of White Peas Usal / White Peas Gravy :

Now for preparing the gravy, heat a pan add 3 spoons of oil and after it heats up add finely chopped onion, ginger, garlic and saute well until it turns translucent. 

Then add finely chopped tomatoes, slit green chillies, salt and saute well until the tomatoes turn pulpy and gets cooked well add the red chilli powder, coriander powder, dry mango powder, garam masala, turmeric powder and cook until the raw smell leaves. 

Then add the grated coconut and stir well for 2 minutes.  Remove from flame and set aside until it reaches room temperature. Now add this mixture to a blender and blend well into smooth paste . 

Then place a pan on flame add 2 spoons of oil and splutter cumin seeds then pour this mixture into the pan

Then add the cooked peas, and stir well. Pour a cup of water (you can use the water leftover after cooking peas) and mix well to adjust the consistency. 

Then add the ground peas paste and stir well. Take another cup of water and add little by little until the masala blends well with the curry. Then when the gravy becomes thick remove from flame and serve!! 

Serving Method: (Do this just before serving) 

Now take this white peas usal that we have prepared and add it into a bowl.

Sprinkle some chopped onions, chopped coriander leaves and finally some, farsan / sev / mixture, over it and serve immediately with pav buns. 

Latha

  

Sending this to :

 

http://chattersmusings.blogspot.com/2012/12/misal-pav.html

http://youtoocancookindianfood.blogspot.in/2012/09/south-vs-north-challenge-learn-excel.html