Missal Pav - SK Khazana

Ingredients list for Missal Pav - SK Khazana

• 1 1/2 cups Moth sprouts
• to serve Pavs
• 5 tablespoons Oil
• 1 teaspoon Mustard seeds
• 1/4 teaspoon Asafoetida
• 6-8 Curry leaves
• 1 Medium onion chopped
• 1 tablespoon Ginger-garlic paste
• 1/2 teaspoon Turmeric powder
• 3 1/2 teaspoons Red chilli powder
• 1 1/2 teaspoons Goda masala
• to taste Salt
• For topping Farsan
• for garnish Fresh coriander leaves chopped
• for garnish Lemon wedges

Method

1. Heat 2 tablespoons oil in a deep non-stick pan, add mustard seeds and let them splutter. Add asafoetida and curry leaves and sauté till curry leaves crackle.
2. Add ¾ chopped onion and sauté till light golden brown. Add ginger-garlic paste and sauté for 1 minute.
3. Reduce heat, add turmeric powder, chilli powder and goda masala and mix well.
4. Add ¼ cup water, moth sprouts, mix and cook for 1-2 minutes. Add 2-3 cups water and salt, mix and bring to a boil. Reduce heat, cover and cook till the sprouts are fully done.
5. To prepare kat, heat remaining oil in a non-stick pan, add remaining chilli powder and swirl. Add salt and 1 cup water, mix and cook on low heat till the oil separates. Transfer into a bowl.
6. Put missal in a serving bowl. Top with some farsan and garnish with remaining chopped onion, coriander leaves and lemon wedge.
7. Serve hot with pav and kat.