![](https://rasoitime.com/wp-content/uploads/Halwai/misal-pav.jpg)
Ingredients:
• To grind together (base masala):
• 3 – Onions (sliced)
• 2 – Tomatoes
• 2 – Green chillies
• 2 tsp – Ginger Garlic paste
• 1/4th cup – Coconut (grated or desiccated)
• 1 tsp – oil
• For the misal masala: 1 tsp – Cumin seeds
• 1 tsp – Red Chilli powder
• 1/2 tsp – Turmeric powder
• 1 tsp – Garam Masala
• 1/2 tsp – dhania/coriander powder
• 1 tsp – dry Mango powder/amchur powder
• 3 tbsp – oil
• salt to taste
• For the assembly/misal pav:
• 1.5 cups (soaked overnight) – white peas/vatana (white)
• pav buns
• Butter /olive oil
• farsan
• 1 – Onion (chopped finely for garnish)
• cilantro/coriander leaves for garnish
• Lime wedges
Method:
- Wash and soak the peas overnight in water. Next day, drain the peas, add fresh water and cook in a pressure cooker for 2 whistles.
- The peas should be cooked soft, but it should not be mushy. Keep it aside.
- To make the ground masala – saute the onions until they are brown and translucent. Add the green chillies and ginger garlic paste and saute for 2 more mins.
- Add the tomatoes and cook until it softens.
- At the end, add the coconut and fry for a couple of minutes and take it off the flame.
- Cool it down and grind it into a smooth paste adding little water if needed.
- To make the gravy:
- Heat the oil in the same pan and add all the dry masala powders with the cumin seeds and saute for about a minute in low heat. Take care not to burn the masala.
- Now add the ground masala paste and saute it well.
- Cook for a few minutes covered, until the oil starts to leave the side of the pan. It is important to fry the masala well to ensure the maximum flavour in the recipe.
- Do not add salt now because then it will splatter all over the place.
- Add the salt and the cooked peas and mix well.
- Add water to make it into a gravy like consistency.
- Let it boil for few minutes. Now the gravy is ready for assembly.
- Assembly:
- Make it just before you are ready to eat. Toast the pav buns either in butter or olive oil.
- In a bowl, add the gravy and top it with about 1/4 cup of farsan.
- Add a little more gravy on top. Garnish with chopped onions and cilantro and serve with toasted buns.
- Recipe courtesy: My Cooking Journey