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CHATPATA MISAL PAV (WITH MUNG BEAN SPROUTS)
CHATPATA MISAL PAV (WITH MUNG BEAN SPROUTS)

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The ingredients needed to make CHATPATA MISAL PAV (WITH MUNG BEAN SPROUTS):
  1. You need 1 1/2 cups mung bean sprouts
  2. Get 1 small potato, peeled and chopped
  3. Get 1 teaspoon mustard seeds
  4. Take Few curry leaves
  5. Take 1/2 teaspoon jeera/cumin powder
  6. Use 1/2 teaspoon haldi/turmeric powder
  7. Prepare 1/2 teaspoon red chilli powder/cayenne
  8. Take 1 teaspoon coriander powder
  9. Get 1/4 teaspoon hing/asafetida powder (optional)
  10. You need 1-2 tablespoons jaggery (unrefined cane sugar)
  11. Take to taste Salt
  12. Provide 2 tablespoons oil
  13. You need For THE MISAL PASTE:
  14. Prepare 2 cloves
  15. Prepare 1 small piece cinnamon
  16. Provide 1 teaspoon jeera/cumin seeds
  17. Use 1/4 cup grated coconut (fresh/frozen)
  18. You need 1 medium sized onion, chopped
  19. Use 1 tsp ginger (chopped or grated)
  20. Take 1/2 tsp garlic (chopped or grated)
  21. Prepare 1 tablespoon Kashmiri Chilli powder (more for colour than heat)
  22. Get 1 teaspoon Everest Pav Bhaji masala powder (use any brand you prefer)
  23. Prepare 1/2 teaspoon garam masala powder
  24. Take 2 medium tomatoes, chopped
  25. Get 1/4 teaspoon salt
  26. Prepare 2 teaspoons oil
  27. You need FOR GARNISHING:
  28. You need as required Finely chopped coriander leaves/cilantro
  29. Take For SERVING SUGGESTIONS:
  30. Use 6-8 pav buns/slide buns
  31. Provide 1/2 cup finely chopped red onions
  32. Provide 1/2 cup tomatoes, chopped (optional)
  33. Prepare 1/2 cup sev (fried savory chickpea noodles)
  34. Take 1/2 cup savory mixture like chiwda or any mixture that has different shaped fried chickpea
  35. Use 1/2 cup spicy boondi (fried savory chickpea balls)
  36. You need 1 lemon, quartered
  37. Get few chopped green chillies/jalapenos (optional)
Instructions to make CHATPATA MISAL PAV (WITH MUNG BEAN SPROUTS):
  1. Pressure cook mung bean sprouts and chopped potatoes in a pressure cooker with some water (about 1 inch above the mixture) for 2 to 3 whistles (or about 3 minutes on low after the first whistle). - Let the pressure drop naturally.
  2. TO MAKE THE MISAL PASTE: - - In a small saucepan, heat oil and once the oil is hot, add the spices; cloves, cumin and cinnamon. - Fry on medium heat for a few seconds. - Tip in the grated coconut and fry until they turn light golden brown. - Add the chopped onions and fry again until the onions turn slightly soft. - Stir in ginger and garlic and saute for a few more minutes. - Add the spice powders: Kashmiri chilli powder, Pav Bhaji masala powder and garam masala powder. Mix well.
  3. Tip in the chopped tomatoes with about ¼ tsp salt and cook for a few minutes until the tomatoes release a bit of water and turn soft and mushy.
  4. Remove from heat and let cool and once cool, blend to a fine paste.
  5. TO MAKE MUNG BEAN SPROUTS MISAL PAV: - Heat oil in a saucepan. Once the oil is hot, add mustard seeds. - Once the seeds splutter and crackle, add curry leaves, cumin powder, haldi, chilli powder and coriander powders and sauté for a few seconds, taking care not to burn them. - Tip in the blended misal paste and fry on medium heat until you see oil separating from the sides; an indication all the spices have fried well.
  6. Add the cooked sprouts and potatoes mixture along with the water and mix to combine. - Stir in salt to taste and about 1 tablespoon jaggery powder (or to taste) and mix well. - Cover and cook on medium heat for about 5 minutes to allow all the flavors to blend well.
  7. Adjust the consistency of the missal to medium thickness; neither too watery, nor too thick. - Garnish with freshly chopped coriander leaves.
  8. Serve hot topped with onions, tomatoes, sev, boondi etc. along with a squeeze of lime in individual serving dishes along with pav buns. - Enjoy and Happy Cooking!
  9. Notes: - - You can use any type of sprouts (or a mix) to make this chatpata missal pav. - Adjust spices according to taste. - Can be served with plain bread slices, toasted or untoasted.

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