Saturday, July 19, 2014

Misal Paav - South Indian Style

In Marati, 'Misal' means Mixture. The ever popular Maharastrian street food Misal Paav is a globally popular snack that is also eaten by many for lunch or dinner like Paav Bhaaji. Recently, Meena thought, we have been making various beans and lentils curry with sambar masala for quite some time. Why not try and give this Misal South Indian touch?

She had excellent sambar powder in stock, from Panchmal's shop in Car Street Mangalore and also Huli powder(Mysore sambar powder) brought by her friend Nirmala Urs. Using them, Meena made a delicious Misal or mixed sprouts curry and we had it like they serve Misal Paav in Maharastra.

Needless to say that the combo snack was easy to make and a super hit in its first edition!

Mixed Sprouts(Moong/Chowra/Daalmot/Peas/Chana) - 200Gms
Oil/ghee - 3-4 Tsp
Garlic(Optional) - 6 flakes chopped fine
Onions - 100 Gms chopped fine
Tomatoes - 100 Gms chopped
Huli Powder(Mysore Sambar Powder) - 2 Tsp
Madras Sambar Powder - 1-2 Tsp
Turmeric powder - 1/4 Tsp
Green chillies - 3 Slit(Optional)
Grated Coconut - A handful
Coriander leaves - A handful chopped
Lemon wedges, Chopped onions, Farsan Mixture - To garnish.
Paav Bun - 8
Butter - 1 Tbsp

Heat oil/ghee in a pan.
Fry chopped garlic and onions till golden.
Add tomatoes and optional green chillies and fry till oil leaves the sides.
Add turmeric powder, sambar powders and fry for 1 min.
Add the mixed sprouts, little water and salt to taste.
Cover and cook on slow fire till almost done.
Add the grated coconut and cook further for 5 mins.
Garnish with chopped onions, farsan Mixture and coriander leaves
Serve hot with sliced paav bun roasted with butter, and a lemon wedge.

Any left over Misal can very well be relished with pooris, aapams, idlis, dosas or chapatis.

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