Posts Tagged ‘moth beans’

Misal Pav

I remember having Misal-Pav in our office canteen. In Mumbai most people travel at least 1 to 2 hours to office everyday, so it is obvious that not everybody is going to have breakfast at home first thing in the morning. Breakfast menu’s in office canteens like misal-pav, vada pav, idli-sambhar to name a few are very popular. Since, I lived very close to office, I would skip breakfast at home to have Misal-Pav in office.

Misal Pav is another popular breakfast dish in Mumbai. Misal literally means mixture and this dish is a mix of sprouts(dried peas, moth beans and moong beans) which is cooked in onion-tomato-coconut gravy and topped with chopped onion and Farsan or mixture( which is again a  mixture of dried spicy gram flour noodles, roasted peanuts, roasted channa dal). And it is served with none other than our famous pav(bread).There are different versions of Misal like Bombay Misal, Puneri Misal and Kolhapuri. This is my version to the dish. We had this for dinner yesterday night with fresh baked pav bread.

Ingredients:

  • 2 1/2 cups mixed sprout legumes
  • 1 medium onion, chopped
  • 1 tbsp ginger-garlic paste
  • 1 large tomato, chopped
  • 2 tbsp crushed tomatoes
  • 4 green chillies, seeds removed
  • 1/2 tsp fennel seeds
  • 1/4 tsp asfetodia powder
  • 1 tsp turmeric powder
  • 1 tbsp coriander powder
  • 1 tsp garam masala powder
  • 3 tbsp shredded fresh/frozen coconut flakes
  • salt to taste
  • coriander leaves for garnishing
  • chopped onions for garnishing
  • lime/lemon quarters for garnishing
  • farsan/Sev/mixture
  • 2 tbsp plus 1 tsp light olive oil/vegetable oil

Method:

  • To start with boil the mixed sprouts in pressure cooker for 1 whistles Or until tender. Strain the sprouts and reserve the liquid. Keep it aside.
  • Heat a tsp of oil, add chopped onions and sauté until light brown in color, add fennel seeds, green chillies, ginger-garlic paste and shredded coconut and fry for 2-3 minutes. Once done add chopped tomatoes, crushed tomatoes and grind the mixture into a fine paste.
  • In another pan, heat 2 tbsp oil, add asafoetida powder and add the masala paste followed by turmeric powder, coriander powder, garam masala powder, salt to taste and cook for 5-6 minutes.
  • Add the reserved liquid(for me it was 1 cup), water( I have added 1 cup) and add boiled sprout to the masala.Check for seasoning.
  • Cover the lid and boil for 5-6 more minutes on low-medium heat.
  • The gravy is ready to savored with pav bread.

Assembing the Misal Pav:

  • Take a large serving bowl , add two big ladle full of gravy in the bowl, topped with chopped onions, mixrure/farsan and coriander leaves. Not to forget the lime/lemon wedge. Serve it with pav. And serve your misal-pav piping hot. Enjoy!!

Note:

For sprouting the legumes, soak them overnight. Next day, wash and drain them with water and tie in muslin cloth or cotton kitchen towel. Keep it under a heavy bottom dish in a kitchen closet. The next day you will have beautiful and perfect sprouted legumes ready.

Misal Pav

Misal Pav

Advertisements

Moth Sprout Beans Curry

Posted: July 22, 2011 by incidentalcooksuman in Curries, Dal/Lentils soup, Dinner, Indian Food
Tags: , , , , , , ,

Moth sprout beans curry was very often made in our home.The one thing I like about this sabzi does not need any special ingredients.Once you plan the sprouting routine in advance it’s a easiest meal to put together, so it’s perfect  for those days when you don’t feel like having any veggies. I have adapted my mom’s recipe here which is super simple and extremely delicious. Mom used to make this sabzi with different sprouted beans like green moong beans, white and green dried-sprouted peas and whatever she can think of… 🙂 . Really you can use any kind of sprouted beans or combination of all. It’s all up to you to make it delicious and healthy at the same time.

Mom makes one drier version and one with plenty of gravy. Usually she serves the drier version  for sunday breakfast with jam, butter and bread. It is healthy, full of protein and has a high nutritional value. I like both the version. Gravy one is served hot with roti for lunch or dinner. It is really hard to believe that sometimes some simple dishes are so delicious and addictive that you can’t stop eating it. Whenever mom makes this and if I am at home I will start tasting this one bowl at time. Make this for yourself and enjoy a hearty bowl of healthy bliss dinner!

Ingredients:

  • 2 cups matki or moth beans,  sprouted
  • 2 tbsp olive oil
  • 1 medium white onion, chopped
  • 1-inch ginger, grated
  • 3 cloves garlic, minced
  • 1 large tomato, chopped
  • 1/2 potato, diced
  • 2 green chillies, chopped
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon red chilli powder
  • 1/2 teaspoon coriander powder
  • 1/2 teaspoon garam masala powder
  • 1/2 teaspoon cumin seeds
  • 1 teaspoon white sesame seeds
  • 2 tablespoon fresh grated coconut
  • handful of fresh coriander leaves, chopped
  • Salt to taste

Method:

  • To sprout, soak the moth/matki beans overnight in plenty of water. Next day, drain the water, rinse the beans and keep all the beans in a clean cotton cloth and tie the cloth lightly. Keep it in warm place under a basket or any heavy dish. Don’t let the cloth dry, spray water to supply moisture necessary for sprout growth. Usually within a day, you will see nice, long sprouts appears. Before using this for sabzi wash sprouts thoroughly through running water.
  • Grind together sesame seeds and half of the chopped onions to a fine paste.
  • Heat the oil in a pressure cooker or in any large sauce pan with a lid. Add cumin seeds and dried red chillies and wait for them to get lightly brown.
  • Add chopped onions, crushed ginger-garlic, green chillies, onion-sesame paste and cook until onions are translucent.
  • Add tomatoes, turmeric powder, coriander powder, garam masala powder, red chilli powder and salt to taste and cook covered until the oil separates.
  • Add the potatoes and cook covered for 5-6 minutes.
  • Add the sprouted  moth/matki beans and cook covered until the beans are tender but not mushy about 20-25 minutes or so.
  • Add the grated coconut and cook for another 1 or 2 minutes.
  • Garnish with coriander leaves, some onions and lemon.
  • Serve piping hot and enjoy  this with roti.