Preparation Time : 15 mins | Cooking Time : 25 Mins |Serves: 2-3
Garlic 4 pods
Dry coconut (kopparai) 2 tsp
Red chili 1
Oil 1 tblsp
Whole pepper 4
Cloves | krambu 2
Bay leaf 1
Cumin seeds 1/4 tsp
Red chili powder 3/4 tsp
Sprouts 3/4 cup
Coriander powder 1/2 tsp
Salt to taste
Turmeric powder 1/4 tsp
Goda masala 1/2 tsp (optional)
Lemon juice 1/4 tsp
Sugar 1/2 tsp
Any chivda or mixture to garnish
- In a pan add 1 tsp of oil and throw in the ingredients given under"to grind".
- Saute them in a low flame for 3-4 minutes.
- Allow this to cool and grind this into a fine paste. You can add little water while grinding if needed.
- In a pan add the remaining oil and add the cumin seeds, black pepper, bay leaf and cloves.
- Add the red chili powder too. Keep the flame very low. Be careful not to get this burnt,
- Finely chop the onion and tomato. Add the onion to the oil nad after a minute add in the tomatoes. Add in the corinader powder.
- Now add in the ground paste to this. Cook this nicely in a low flame till the oil oozes out.
- Add in the goda masala(if adding), turmeric powder and salt.This gives an fantastic flavour to the misal gravy. If you do not have this goda masala, skip this step.
- Add in the sprouts now.
- Add 2 cups of water to this and bring it to a nice boil for 5 minutes. the gravy will be slightly thin only. Add the sugar and switch off the flame. Squeeze in the lemon juice.
- Misal is ready.
- To serve, pour the misal gravy in a bowl and garnish this with farsan| chivda|mixture. and finally garnish with finely chopped onions.
- Generally the pav buns are not toasted for this as we do fro pav bhaji. But if you want you can toast it.
- Serve this hot. Since it is spicy they generally serve this with a glass of buttermilk.
- The gravy will be slightly thin only.
- You can add fresh coconut if you do not have access for dry coconut.