Ariso Recipes
Spiced Misal Pav
Last update date: February 24, 2012
Immerse yourself in the gourmet experience of Spiced Misal Pav. This dish is a delightful symphony of tastes and textures, featuring Coriander seeds (Coriandrum sativum), Cumin seeds (Cuminum cyminum). Beyond taste, it's fortifying your body with essential nutrients. Dive deeper into this culinary journey, where every ingredient plays a pivotal role in crafting the dish's unique character. Dive deeper into this culinary journey, where every ingredient plays a pivotal role in crafting the dish's unique character.2 hours and 30 minutes
North Indian
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Ingredients
2
- Coriander seeds (Coriandrum sativum)
2.0 tablespoon
- Cumin seeds (Cuminum cyminum)
1.5 tablespoon
- Dried Coconut Flakes (Cocos nucifera)
2.0 tablespoon
- Black Peppercorns (Piper nigrum)
1.0 teaspoon
- Fennel Seeds (Foeniculum vulgare)
0.5 teaspoon
- White Sesame Seeds (Sesamum indicum)
1.0 tablespoon
- Mixed Sprouts
1.0 cup
How To Cook?
1
Begin by making the spiced misal pav masala. dry roast coriander seeds, cumin seeds, dried coconut flakes, black peppercorns, fennel seeds, and white sesame seeds until fragrant. let them cool and then grind into a fine powder.
2
For the misal (usal), heat oil in a pan. add mustard seeds, cumin seeds, asafoetida, and curry leaves. once they sizzle, add finely chopped onions and roasted peanuts. saut„© until the onions turn golden.
3
Add mixed sprouts, sweet potato cubes, chopped green chillies, turmeric powder, red chilli powder, salt, and the prepared spiced misal pav masala. mix well and add 5-6 cups of water. cook on medium heat until the sprouts and sweet potatoes are tender.
4
Stir in tamarind paste and simmer for 2 minutes.
5
For the spicy gravy (rassa), heat oil in another pan. add cumin seeds, cinnamon stick, asafoetida, garlic cloves, ginger, and grated coconut. saut„© until the onions become translucent.
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