Tuesday, August 14, 2012

Missal Pav / Mixed Sprouted Pulses Curry

Maharashtra's most most popular breakfast dish! This is very tasty, zesty, spicy, lip smacking, mouth-watering. It is cooked with mixed sprouted pulses and is very healthy dish. It's a must try recipe!

2 Big Onions sliced
2 Cloves of Garlic
8 dried red chillies soaked in oil overnight
6 Cloves/Laung
6 Black Peppercorns/ Kali Mirch
1 inch Cinnamon stick/ Dalchini
1 Tomato chopped
4 tsp Grated Coconut/ Nariyal
1 tsp Red Chilli powder
2 Cups Mixed sprouted pulses (moong, rajma, chola, kala channa)
Farsan /Mixed Namkeen/Sev
1Onion finely chopped (For garnishing)
Coriander/ Cilantro/ Dhaniya leaves chopped
Method :
  1. Grind garlic, cloves, black pepper and soaked red chillies together in a blender.
  2. Roast grated coconut till it gets light golden colour.
  3. In a pressure cooker add lots of water with sprouts and salt and cook for 5-6 whistles. Drain the water and keep aside
  4. Heat 2 tsp oil in a pan and add blended masala paste. Saute till nice aroma from the spices come out. Then add sliced onion and fry till it gets brown color.
  5. Now mix fried onion, tomato, roasted coconut, red chilli powder in a blender. Grind till it becomes smooth paste.
  6. Heat 6 tsp oil in a pan. Add the above masala paste and fry till it losses oil. Cover it with lid and cook for 7 minutes.
  7. Add water and salt and bring it to boil. When it starts boiling add mixes sprouts and coriander leaves.
  8. Garnish it with farsan and chopped onions

Curry is ready now. Serve hot with bread or rice. 

Notes: - You can add or omit pulses as per your needs.
-The specialty of this dish is the dark red color, thus one must use kashmiri red chilli powder.
-If you do not like sprouted pulses, then you can cook this dish with un-sprouted pulses also.


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