" Everyday Cooking"- Misal Pav (Mixed sprouts curry and bread)

I am Back! Done studying for the exams! Can't wait to get blogging again!Had a great weekend with couple friends- 'A'(who was my classmate from Garware B.Sc class) and 'S' our childhood friend from Pune.It was so nice to remember those good old times...laugh our hearts out on the same old  jokes...chat...It was just too much fun! Wish we could have such great time every weekend! So,Since both my friends are still 'students' I was sure they are looking forward to some 'good food' at our house and satisfy their cravings for 'homemade' food. This curry 'misal' is very famous in Maharashtra ...it is sort of fast food...sold in stalls and eaten in 'not so fancy' restaurants.It is 'laymans' food. But have you heard of a 'healthy' fast food and a 'All in one' dish??? This 'Misal' falls in that category.Misal literally means 'everything mixed up".It has various kinds of bean sprouts, topped with tomatoes,onions,potatoes cilantro and poha and for crunch ....sev and farsan (mixture) and a squeeze of lemon.How good does that sound? Rarely you find something with all textures and flavors and nutrition packed into one single dish.And, eat it with bread....you will have a complete delicious...satisfying meal ...and you will keep craving more!

My friend 'P' had been asking me for this recipe for a long time. Finally made it this weekend and got to share it...This one is for you 'P'..

Ingredients:

1/2 cup moth beans/Matki

1tbsp black eyed peas

1tbsp pink beans

1tbsp whole Masoor

1tbsp cup Navy beans or any other beans

This ratio and type of beans can be changed as per liking.Soak all beans overnight. Let them sprout for 1-2 days.

 For Masala:

Fry 1 chopped onion till golden brown.Add 1/2 cup fresh grated coconut.Fry till golden brown. In a blender add the fried onion,coconut,2-3 garlic cloves, 1/2tsp ginger,1 tbsp cilantro.Grind into smooth paste.

Dry Masala:

1tsp Maharashtrian Kanda lasun masala(onion garlic masala) if you cannot find this,use chicken curry masala

1/2tsp cumin coriander powder

1/2 tsp turmeric

1/2 tsp chili powder(Adjust to your taste.This is a 'spicy' dish)

1/2 tsp Jaggery

1/2 tsp Amsul/ Tamarind

5-6 curry leaves

oil

jeera

mustard seeds

Salt

For Toppings:

Thin Sev

Farsan(mixture)

Poha(made as usaual with onions,green chilies etc)

Boiled mashes potatoes

Chopped onion,tomatoes and cilantro

Lemon wedges

Method:

1) Pressure cook the bean sprouts till cooked (but not mushy).About 3 whistles.

2) In a pan heat some oil,add jeera nad mustard seeds.Add the ground onion-coconut masala paste.Fry till it starts leaving some oil.All curry leaves,turmeric,cumin coriander powder,kanda lasun masala,chili powder.Mix.

3) Add the cooked beans, salt,jaggery, amsul/tamarind and enough water to make 'curry' (about 1-2 inches of water above the beans) and boil.Garnish with Cilantro.

4) To serve,take couple tbsp curry in a bowl,top with all the toppings and garnish with cilantro.

5) Serve hot with bread.

Variations:

1) Add green peas and potatoes to the curry.

2) Along with other toppings add a spoonfull of yoghurt to tone down the spice.

3) For more 'tangy' taste....add spoonfull of tamarind-jaggery chutney on the curry.

Note:

1) I am sending this recipe for the MLLA-17(My Legumes Love Affair) event hosted by Susan :

http://thewellseasonedcook.blogspot.com/2008/09/my-legume-love-affair-host-lineup.html

AND

http://whenmysoupcamealive.blogspot.com/2009/11/my-legume-love-affair-17.html

2) I am sending this entry to RCI-mumbai(Regional cusines of India) event hosted by Kitchen Chronicles and Lakshmi Krishnan. of Veggie Cuisine (http://veggiecuisine.blogspot.com/)