Misal Pav

Ingredients

For Vatan

• 1 tbsp Oil,
• ¼ cup Coriander seeds,
• 2 tsp Cumin seeds,
• ¼ Dry coconut, slice,
• 2 Green cardamom,
• 1 Star anise,
• 2-4 Cloves,
• 1 tsp Stone flower,
• 2-4 Bay leaf,
• ½ inch Cinnamon stick,
• 5-6 no. Dry red chillies,
• 2-3 Garlic cloves, slice,
• 2-3 Garlic cloves, with skin,
• 2 ½ tbsp Degi red chili powder,
• ¼ tsp Asafoetida,
• ¼ Roasted dry coconut, sliced,
• 3 medium Onion (roasted, without skin)
• 2 tbsp Poppy seeds, toasted,
• 1 tbsp Oil,

For Roasting

• 3 medium Onion,(roasted, with skin)
• ¼ Dry coconut wati,

For Boiling Sprouts

• 400 gm Moong, sprouted,
• 400gm Moth, sprouted,
• Water as required,
• Salt to taste,

For Tempering

• 2 tbsp Oil,
• 2 Green chillies (less spicy & slit into half)
• 2 cups Prepared Paste,
• ½ tbsp Ginger Garlic Paste,
• ¼ tsp Asafoetida,
• ½ tsp Turmeric powder,
• 1 tsp Degi red chili powder,
• Salt to taste,
• Boiled sprout water
• 1 tbsp Jaggery

For Garlic Green chili Paste

• 10-12 Garlic cloves
• 2 Green chillies, broken into half
• Salt to taste

For Aloo bhaji

• 1 ½ tsp Oil
• Prepared Garlic Green chili Paste,
• 1 sprig Curry leaves
• ¼ tsp Turmeric powder
• 3 medium Potato, boiled, peeled
• Little water

For Assembling

• Prepared Aloo Bhaji,
• Boiled Sprouts,
• Mixed farsan
• Tari,
• Onion, chopped
• Curd, beaten
• 2 no. Ladi pav

For Garnish

• Coriander sprig
• Lemon, wedge

Process

For Vatan

1. In a shallow pan, add oil, once it's hot, add coriander seeds, cumin seeds, dry coconut and saute.
2. Add green cardamom, star anise, cloves, stone flower, bay leaf, cinnamon stick, dry red chilies, sliced garlic cloves, whole garlic cloves and saute everything well on moderate heat for 6-7 minutes.
3. Transfer it into a bowl, add degi red chili powder, asafoetida, roasted dry coconut and roasted onions.
4. Add poppy seeds, oil, transfer it to a grinder jar and grind it to a smooth paste.
5. Keep it aside for further use.

For Roasting

1. Place the cooking rack onto the gas range, add onions, dry coconut and roast on medium flame for 2-3 minutes or until lightly roasted.
2. Transfer it onto a chopping board, trim the edges and the skin of onions.
3. Scrape out the burnt part of dry coconut.
4. Transfer it to the vatan bowl and keep it aside for further use.

For Boiling Sprouts

1. In a sauce pot, add moong, moth, water as required and cook for a while.
2. Once the sprouts are 50% cooked, add salt to taste and cover it with the lid and cook it for 7-8 minutes on low flame.
3. Drain out the water in a bowl and keep it aside for further use.
4. Transfer the sprouts in a bowl and keep it aside for further use.

For Tempering

1. In a sauce pot, add oil, once it's hot, add green chilies, prepared vatan, ginger garlic paste and saute it for 2-3 minutes on moderate heat.
2. Add asafoetida, turmeric powder, degi red chili powder and saute it well.
3. Add salt to taste and cook it on low flame.
4. Add boiled sprouts water and cook it for 30-35 minutes on moderate heat.
5. Add jaggery and give it a quick boil.
6. Keep it aside for further use.

For Garlic Green chili Paste

• In a mortar pestle, add garlic clove, green chilies, salt to taste and make coarse paste.
• Keep it aside for further use.

For Aloo Bhaji

1. In a shallow pan, add oil, once it's hot, add prepared garlic green chili paste, curry leaves and saute it well.
2. Add turmeric powder, boiled potatoes and cook well.
3. Sprinkle some water and mix it, keep it aside for further use.

For Assembling

1. In a medium size vati or bowl, add prepared aloo bhaji, boiled sprouts and mixed farsan.
2. Pour the tari on top of it, add chopped onion & coriander leaves.
3. Garnish it with lemon wedge and coriander sprig.
4. Serve it with ladi pav or sliced bread, curd, extra tari and chopped coriander & onions.
5. Serve hot.