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:

1. 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.
2. The peas should be cooked soft, but it should not be mushy. Keep it aside.
3. 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.
4. Add the tomatoes and cook until it softens.
5. At the end, add the coconut and fry for a couple of minutes and take it off the flame.
6. Cool it down and grind it into a smooth paste adding little water if needed.
7. To make the gravy:
8. 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.
9. Now add the ground masala paste and saute it well.
10. 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.
11. Do not add salt now because then it will splatter all over the place.
12. Add the salt and the cooked peas and mix well.
13. Add water to make it into a gravy like consistency.
14. Let it boil for few minutes. Now the gravy is ready for assembly.
15. Assembly:
16. Make it just before you are ready to eat. Toast the pav buns either in butter or olive oil.
17. In a bowl, add the gravy and top it with about 1/4 cup of farsan.
18. Add a little more gravy on top. Garnish with chopped onions and cilantro and serve with toasted buns.
19. Recipe courtesy: My Cooking Journey