Moong Misal Pav

Ingredients

• 2 Small Tomatoes
• 1/4 cup Fresh Coconut Chopped
• 2 Green Chillies
• 2 inch Ginger (peeled & chopped)
• 8 Garlic Cloves
• 1 cup Mung Bean Sprouts (Sprouted Green Moong)
• 1 Large Onion Finely Chopped
• 1.5 tbsp Oil
• 1/2 tsp Mustard Seeds
• 1/2 tsp Cumin Seeds
• 1 tsp Coriander Powder
• 1 tsp Kashmiri Red Chilli Powder
• 1/4 tsp Turmeric Powder
• 3/4 tsp Garam Masala Powder (recipe in notes)
• 1 tsp Jaggery Powder
• 3 cups Water
• Salt as needed
• Few Fresh Curry Leaves
• 4-6 Pav Buns (recipe in notes)
• Butter/Oil as needed (to toast)
• Farsan/Sev as needed
• Finely Chopped Onions as needed
• Few Fresh Coriander Leaves Finely Chopped
• Lemon (cut into wedges)

Instructions

1. 1

   In a pressure cooker heat 1.5 tbsp oil. Add 1/2 tsp mustard seeds and 1/2 tsp cumin seeds. As they crackle, add few fresh curry leaves.

2. 2

   Now add 1 large onion finely chopped and fry until translucent.

3. 3

   Meanwhile, add all ingredients under “for spice paste” into a blender – 1/4 cup fresh coconut chopped, 2 small tomatoes chopped, 2 green chillies, 8 garlic cloves, 2” ginger peeled and chopped.

4. 4

   Without adding any water, grind into a thick paste.

5. 5

   As onions get soft, add the prepared masala paste.

6. 6

   Cook for 2-3 mins on low flame.

7. 7

   Now add 1 tsp Kashmiri red chilli powder, 1 tsp coriander powder, 1/4 tsp turmeric powder, 3/4 tsp garam masala powder. Cook for 2 mins until there is no raw smell.

8. 8

   Next add 1 cup mung bean sprouts (sprouted green moong)

9. 9

   Add 3 cups of water followed by 1/4 cup of finely chopped coriander leaves, salt as needed and 1 tsp jaggery powder.

10. 10

    As the gravy begins to boil, close the pressure cooker and let it cook for 2 whistles on medium flame. Remove from heat.

11. 11

    Let the pressure drop naturally and then open the pressure cooker. You should see oil floating on top.

12. 12

    When it is time to serve - Adjust the consistency of the gravy by adding 1/2 cup to 1 cup of water and simmer it on low flame.

13. 13

    Meanwhile, toast pav buns using butter/oil as needed on both sides.

14. 14

    To serve Moong Misal Pav, first place the thick part containing moong sprouts on the serving plate.

15. 15

    Sprinkle farsan/sev on top.

16. 16

    Now pour the rassa – thin watery gravy on top.

17. 17

    Next add finely chopped onions and coriander leaves. Place additional farsan, finely chopped onions and toasted pav buns on the side.

18. 18

    Serve hot immediately.