Misal Pav Recipe by Vaishali Makwana
Misal Pav Cooking Instructions 1 hour 1 Rinse the sprouted moth beans and add them to a pressure cooker with water. Cook on high heat for one whistle. 2 In a skillet, dry roast the whole coriander seeds and dried red chilies for 2 minutes. 3 Add the grated dried coconut and roast until golden brown. 4 In another skillet, heat oil. Add the chopped onions, then add the garlic cloves and ginger. Sauté until the onions change color, then add the tomato and cook until soft. 5 Once cooked, add a little water and let it cool. 6 Transfer the roasted coriander, chilies, and coconut to a blender jar. Add the cooked onion mixture and blend into a paste. 7 Heat oil in a skillet. Once hot, add cumin seeds and curry leaves to make a tempering. Add the prepared paste and cook until the oil separates. 8 Add the spices: salt, red chili powder, turmeric, and garam masala. Mix well, then add the cooked moth beans. Bring to a boil twice. 9 Misal Pav is ready. Serve with pav rolls, lemon, and besan gathiya. 1 Rinse the sprouted moth beans and add them to a pressure cooker with water. Cook on high heat for one whistle. 1 Rinse the sprouted moth beans and add them to a pressure cooker with water. Cook on high heat for one whistle. 2 In a skillet, dry roast the whole coriander seeds and dried red chilies for 2 minutes. 2 In a skillet, dry roast the whole coriander seeds and dried red chilies for 2 minutes. 3 Add the grated dried coconut and roast until golden brown. 3 Add the grated dried coconut and roast until golden brown. 4 In another skillet, heat oil. Add the chopped onions, then add the garlic cloves and ginger. Sauté until the onions change color, then add the tomato and cook until soft. 4 In another skillet, heat oil. Add the chopped onions, then add the garlic cloves and ginger. Sauté until the onions change color, then add the tomato and cook until soft. 5 Once cooked, add a little water and let it cool. 5 Once cooked, add a little water and let it cool. 6 Transfer the roasted coriander, chilies, and coconut to a blender jar. Add the cooked onion mixture and blend into a paste. 6 Transfer the roasted coriander, chilies, and coconut to a blender jar. Add the cooked onion mixture and blend into a paste. 7 Heat oil in a skillet. Once hot, add cumin seeds and curry leaves to make a tempering. Add the prepared paste and cook until the oil separates. 7 Heat oil in a skillet. Once hot, add cumin seeds and curry leaves to make a tempering. Add the prepared paste and cook until the oil separates. 8 Add the spices: salt, red chili powder, turmeric, and garam masala. Mix well, then add the cooked moth beans. Bring to a boil twice. 8 Add the spices: salt, red chili powder, turmeric, and garam masala. Mix well, then add the cooked moth beans. Bring to a boil twice. 9 Misal Pav is ready. Serve with pav rolls, lemon, and besan gathiya. 9 Misal Pav is ready. Serve with pav rolls, lemon, and besan gathiya. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Alfredo Sauce Baileys Cheesecake Brownies Pulled Pork Tacos Strawberry Flavored Pancakes Salsa Alfredo Sauce Baileys Cheesecake Brownies Pulled Pork Tacos Strawberry Flavored Pancakes Salsa Isa's chicken curry Sweet dhokla My Ham & Cheese Sandwhich with Piccalili Pizza Grilled Hilsa Bottel gourd bhaji Chinioti Mutton Kunna Baileys Cheesecake Brownies Mustard sauce chicken curry Protein rich salad(red bean salad) Isa's chicken curry Sweet dhokla My Ham & Cheese Sandwhich with Piccalili Pizza Grilled Hilsa Bottel gourd bhaji Chinioti Mutton Kunna Baileys Cheesecake Brownies Mustard sauce chicken curry Protein rich salad(red bean salad)