Yields:
8 Servings
Difficulty: Medium
Prep Time: 15 Mins
Cook Time:
30 Mins
Total Time:
45 Mins
Ingredients
Adjust Servings
-
For Pressure Cooking:
- For the Masala Paste:
- Other Ingredients Used in Preparing the Dish:
- For Serving of Misal Pav:
Instructions
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In a large kadhai, heat 3 tbsp oil and splutter 1 tsp mustard, 1 tsp jeera, and curry leaves.
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Add ¼ tsp turmeric, 1 tsp chili powder, 1 tsp coriander powder, and 1 tsp Misal Pav Masala.
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Saute on low flame till spices turn aromatic.
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Add in the prepared masala paste and saute well.
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Cook till the oil is released from masala paste.
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Add in cooked matki and peas, and ½ tsp salt. Give a good mix. Also, add 5 cups of water and adjust consistency.
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Cover and boil for 10 minutes or till the misal is cooked completely.
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Once the misal is cooked, Oil starts to float indicating misal is ready.
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In a serving plate, take matki usal and add some farsan over it.
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Top with chopped Onions and Coriander Leaves over it.
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Also, pour a ladleful of kat or gravy from the sides.
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Finally, serve Misal with pav and lemon wedges making a Complete Misal Pav recipe.
For Making the Paste for the Gravy of Misal:
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In a Non-Stick Pan, add Oil and Ginger, and Garlic Pieces.
- Cook it until it starts turning light Pink.
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Add Chopped Onions in it and cook till it turns light pink in color.
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When the Onions turn light Pink add Dry Coconut Pieces.
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When the coconut turns light brown, add chopped tomato.
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When the tomatoes are cooked , let them cool down a bit. Add in a jar of mixer grinder to blend to a smooth paste.
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Blend it to a smooth paste. Your Paste for Gravy is ready.
