Penguine Recipes : MISAL PAV

MISAL PAV

Ingredients

250 gms                         sprouted matki
2 nos                              big potatoes boiled and cubed
1 cup                              onion finely chopped
3/4 cup                           tomatoes finely chopped
1 cup corriander leaves   finely chopped
1 inch ginger                   finely chopped
7-8 garlic cloves             finely chopped
2 tbs PENGUINE KANDA LASUN MASALA
1 tbspn red chilly powder
1 tbs                               tamarind pulp
250 gms                         farsan ( papadi, bhavnagari gathiya, yellow sev)
15 no                             bread slice
                                      OR
8 no                                pav
1 tsp                               mustard seeds

1/2 tsp asafoetida
11/2 tsp                           turmeric powder
4 tbspn fresh coconut ground to paste
200 ml                             oil
8-10                                curry leaves
4-5                                  green chillies finely chopped
salt                                   as per taste

  BUY PENGUINE KANDA LASUNMASALA

Method
* Heat 1 tbs oil add half quantity og ginget garlic and green chillies fry well then add 1/2 tsp turmeric powder and cubed potatoes, add salt and 2 tbs corriander leaves and mix well keep aside.
* Now heat remaining oil in a thick bottom pan add mustard seeds,green chillies, ginger , garlic, curry leaves and asafoetia fry for a while then add turmeric powder.
* Now add 1/2 cup chopped onions fry till traslucent then add tomatoes fry for a while then add PENGUINE KANDA LASUN MASALA , red chilly powder and fry till oil seperates.
* Now add sprouted matki 31/2 cups of water salt as per taste.( please check salt before adding because there is salt in kanda lasun masala)bring to boil and cook untill matki is cooked.
* Now add tamarind pulp and ground coconut paste and again bring to boil.
                             TO SERVE MISAL
* put 2 tbs of prepared potato bhaji then put 3 tbs farsan then put matki usal with thin rassa and tari which is floating on top of usal, then add chopped onions and serve with bread or pav