Monday, 26 March 2012

Usal (Misal) Pav



 
Preparation Time: 15 mins + Cooking Time: 15 mins + Makes 4 plates

Ingredients: 

For The Usal / Misal:


1 1/2 tbsp Oil
1/2 tsp cumin seeds
1/4 cup chopped onions
1 tsp ginger - garlic paste
1/2 cup tomato puree
1/4 tsp clove powder
1/4 tsp cinnamon powder
1/4 tsp turmeric powder
1 tbsp coriander - cumin powder
1 1/2 tsp chilli powder
1 tbsp misal masala
Salt to taste
1 cup boiled mixed sprouts
2 tbsp chopped coriander
1 cup Farsan (chivda, sev etc) – dry snacks (optional)

For Serving:

8 tbsp finely chopped onions 
4 lemon wedges
8 pieces bread

Method:

1. Heat the oil in a pan (kadhai) and add the cumin seeds.

2. When the seeds crackle, add the onions and ginger-garlic paste and sauté on a medium flame for 4 to 5 minutes.

3. Add the tomato purée, clove powder, cinnamon powder, turmeric powder, coriander-cumin seeds powder, chilli powder, misal masala, salt and ¼ cup of water mix well and simmer for 5 to 7 minutes or till the oil separates, while stirring continuously.

4. Add the mixed sprouts, ¾ cup of water and coriander, mix well and simmer for another 2 minutes, while stirring continuously.

How to serve:

1.       Place ¼th of the masala on a small plate, top with ¼th of the misal, ¼ cup farsan and ¼ cup of onions evenly over it.
2.      Serve immediately with 2 pieces of bread and a lemon wedge.
3.       Repeat with the remaining ingredients to make 3 more plates

To make the Usal / Misal spice powder:


1)  Dry roast the following ingredients in a pan without oil till their fragrance comes out (don't burn it): coriander seeds, cumin seeds, sesame seeds, black pepper corns, cinnamon stick, cloves and fennel seeds. Keep the ingredients aside in order to cool down. 
2)  Now roast the onion, garlic and coriander leaves in a hot pan with oil till they get browned colored and crispy. Keep them also aside for cooling
3)  Take a mixer and add both the mixtures into it for grinding. After making them into fine powder, add the red chilli powder and mix them well. The powder must be cool down, before the storing. 
4)  Keep the powder in an air tight container for refrigeration. 

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