date: 2020-07-16T08:11:25.814Z image: https://img-global.cpcdn.com/recipes/5be7624c584da1c0/751x532cq70/chatpata-misal-pav-with-mung-bean-sprouts-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/5be7624c584da1c0/751x532cq70/chatpata-misal-pav-with-mung-bean-sprouts-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/5be7624c584da1c0/751x532cq70/chatpata-misal-pav-with-mung-bean-sprouts-recipe-main-photo.jpg author: Cornelia Quinn ratingvalue: 5 reviewcount: 23313 recipeingredient: - "1 1/2 cups mung bean sprouts" - "1 small potato peeled and chopped" - "1 teaspoon mustard seeds" - "Few curry leaves" - "1/2 teaspoon jeeracumin powder" - "1/2 teaspoon halditurmeric powder" - "1/2 teaspoon red chilli powdercayenne" - "1 teaspoon coriander powder" - "1/4 teaspoon hingasafetida powder optional" - "1-2 tablespoons jaggery unrefined cane sugar" - "to taste Salt" - "2 tablespoons oil" - "For THE MISAL PASTE" - "2 cloves" - "1 small piece cinnamon" - "1 teaspoon jeeracumin seeds" - "1/4 cup grated coconut freshfrozen" - "1 medium sized onion chopped" - "1 tsp ginger chopped or grated" - "1/2 tsp garlic chopped or grated" - "1 tablespoon Kashmiri Chilli powder more for colour than heat" - "1 teaspoon Everest Pav Bhaji masala powder use any brand you prefer" - "1/2 teaspoon garam masala powder" - "2 medium tomatoes chopped" - "1/4 teaspoon salt" - "2 teaspoons oil" - "FOR GARNISHING" - "as required Finely chopped coriander leavescilantro" - "For SERVING SUGGESTIONS" - "6-8 pav bunsslide buns" - "1/2 cup finely chopped red onions" - "1/2 cup tomatoes chopped optional" - "1/2 cup sev fried savory chickpea noodles" - "1/2 cup savory mixture like chiwda or any mixture that has different shaped fried chickpea" - "1/2 cup spicy boondi fried savory chickpea balls" - "1 lemon quartered" - "few chopped green chilliesjalapenos optional" recipeinstructions: - "Pressure cook mung bean sprouts and chopped potatoes in a pressure cooker with some water (about 1 inch above the mixture) for 2 to 3 whistles (or about 3 minutes on low after the first whistle). Let the pressure drop naturally." - "TO MAKE THE MISAL PASTE: In a small saucepan, heat oil and once the oil is hot, add the spices; cloves, cumin and cinnamon. Fry on medium heat for a few seconds. Tip in the grated coconut and fry until they turn light golden brown. Add the chopped onions and fry again until the onions turn slightly soft. Stir in ginger and garlic and saute for a few more minutes. Add the spice powders: Kashmiri chilli powder, Pav Bhaji masala powder and garam masala powder. Mix well." - "Tip in the chopped tomatoes with about ¼ tsp salt and cook for a few minutes until the tomatoes release a bit of water and turn soft and mushy." - "Remove from heat and let cool and once cool, blend to a fine paste." - "TO MAKE MUNG BEAN SPROUTS MISAL PAV: Heat oil in a saucepan. Once the oil is hot, add mustard seeds. Once the seeds splutter and crackle, add curry leaves, cumin powder, haldi, chilli powder and coriander powders and sauté for a few seconds, taking care not to burn them. Tip in the blended misal paste and fry on medium heat until you see oil separating from the sides; an indication all the spices have fried well." - "Add the cooked sprouts and potatoes mixture along with the water and mix to combine. Stir in salt to taste and about 1 tablespoon jaggery powder (or to taste) and mix well. Cover and cook on medium heat for about 5 minutes to allow all the flavors to blend well." - "Adjust the consistency of the missal to medium thickness; neither too watery, nor too thick. Garnish with freshly chopped coriander leaves." - "Serve hot topped with onions, tomatoes, sev, boondi etc. along with a squeeze of lime in individual serving dishes along with pav buns. Enjoy and Happy Cooking!" - "Notes: You can use any type of sprouts (or a mix) to make this chatpata missal pav. Adjust spices according to taste. Can be served with plain bread slices, toasted or untoasted." categories: - Recipe tags: - chatpata - misal - pav katakunci: chatpata misal pav nutrition: 120 calories recipecuisine: American preptime: "PT11M" cooktime: "PT41M" recipeyield: "3" recipecategory: Dinner ---  Hello everybody, hope you're having an amazing day today. Today, we're going to make a special dish, chatpata misal pav (with mung bean sprouts). It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious. Chatpata misal pav is a spicy, tangy and lip-smacking Indian curry/street food - bean sprouts are cooked in a spicy gravy, topped with crispy fried savory chiwda or mixture and served with pav/slider buns. Great recipe for CHATPATA MISAL PAV (WITH MUNG BEAN SPROUTS). Chatpata misal pav is a spicy, tangy and lip-smacking Indian curry/street food - bean sprouts are cooked in a spicy gravy, topped with crispy fried savory chiwda or mixture and served with pav/slider buns Rinse the sprouts and pressure cook them with cubed potatoes, turmeric powder, and salt. Add the mustard seeds, then the cumin and sauté for a minute. CHATPATA MISAL PAV (WITH MUNG BEAN SPROUTS) is one of the most favored of recent trending foods on earth. It's simple, it's quick, it tastes delicious. It's appreciated by millions every day. CHATPATA MISAL PAV (WITH MUNG BEAN SPROUTS) is something which I have loved my whole life. They're nice and they look wonderful. To get started with this particular recipe, we must prepare a few components. You can have chatpata misal pav (with mung bean sprouts) using 37 ingredients and 9 steps. Here is how you can achieve it. ##### The ingredients needed to make CHATPATA MISAL PAV (WITH MUNG BEAN SPROUTS): 1. Take 1 1/2 cups mung bean sprouts 1. Take 1 small potato, peeled and chopped 1. Take 1 teaspoon mustard seeds 1. Take Few curry leaves 1. Get 1/2 teaspoon jeera/cumin powder 1. Make ready 1/2 teaspoon haldi/turmeric powder 1. Make ready 1/2 teaspoon red chilli powder/cayenne 1. Take 1 teaspoon coriander powder 1. Get 1/4 teaspoon hing/asafetida powder (optional) 1. Make ready 1-2 tablespoons jaggery (unrefined cane sugar) 1. Get to taste Salt 1. Make ready 2 tablespoons oil 1. Take For THE MISAL PASTE: 1. Take 2 cloves 1. Prepare 1 small piece cinnamon 1. Prepare 1 teaspoon jeera/cumin seeds 1. Prepare 1/4 cup grated coconut (fresh/frozen) 1. Make ready 1 medium sized onion, chopped 1. Make ready 1 tsp ginger (chopped or grated) 1. Prepare 1/2 tsp garlic (chopped or grated) 1. Take 1 tablespoon Kashmiri Chilli powder (more for colour than heat) 1. Take 1 teaspoon Everest Pav Bhaji masala powder (use any brand you prefer) 1. Make ready 1/2 teaspoon garam masala powder 1. Make ready 2 medium tomatoes, chopped 1. Get 1/4 teaspoon salt 1. Prepare 2 teaspoons oil 1. Get FOR GARNISHING: 1. Prepare as required Finely chopped coriander leaves/cilantro 1. Make ready For SERVING SUGGESTIONS: 1. Get 6-8 pav buns/slide buns 1. Prepare 1/2 cup finely chopped red onions 1. Prepare 1/2 cup tomatoes, chopped (optional) 1. Prepare 1/2 cup sev (fried savory chickpea noodles) 1. Get 1/2 cup savory mixture like chiwda or any mixture that has different shaped fried chickpea 1. Take 1/2 cup spicy boondi (fried savory chickpea balls) 1. Prepare 1 lemon, quartered 1. Make ready few chopped green chillies/jalapenos (optional) Misal Pav is a vibrant meal consisting of a spicy sprouted bean curry topped with crunchy farsan, crisp red onions and fresh cilantro that is served with lightly buttered pav or dinner rolls. The bold flavors of this peppery dish are accentuated with a dash of lemon, packing in an explosion of flavors in every bite. Missal pav is a popular street food of Mumbai and a traditional Maharashtrian breakfast dish. It is spicy and tangy lentil curry which is made with either sprouted matki or moth beans /mixed beans and served with Pav bread. ##### Instructions to make CHATPATA MISAL PAV (WITH MUNG BEAN SPROUTS): 1. Pressure cook mung bean sprouts and chopped potatoes in a pressure cooker with some water (about 1 inch above the mixture) for 2 to 3 whistles (or about 3 minutes on low after the first whistle). - Let the pressure drop naturally. 1. TO MAKE THE MISAL PASTE: - - In a small saucepan, heat oil and once the oil is hot, add the spices; cloves, cumin and cinnamon. - Fry on medium heat for a few seconds. - Tip in the grated coconut and fry until they turn light golden brown. - Add the chopped onions and fry again until the onions turn slightly soft. - Stir in ginger and garlic and saute for a few more minutes. - Add the spice powders: Kashmiri chilli powder, Pav Bhaji masala powder and garam masala powder. Mix well. 1. Tip in the chopped tomatoes with about ¼ tsp salt and cook for a few minutes until the tomatoes release a bit of water and turn soft and mushy. 1. Remove from heat and let cool and once cool, blend to a fine paste. 1. TO MAKE MUNG BEAN SPROUTS MISAL PAV: - Heat oil in a saucepan. Once the oil is hot, add mustard seeds. - Once the seeds splutter and crackle, add curry leaves, cumin powder, haldi, chilli powder and coriander powders and sauté for a few seconds, taking care not to burn them. - Tip in the blended misal paste and fry on medium heat until you see oil separating from the sides; an indication all the spices have fried well. 1. Add the cooked sprouts and potatoes mixture along with the water and mix to combine. - Stir in salt to taste and about 1 tablespoon jaggery powder (or to taste) and mix well. - Cover and cook on medium heat for about 5 minutes to allow all the flavors to blend well. 1. Adjust the consistency of the missal to medium thickness; neither too watery, nor too thick. - Garnish with freshly chopped coriander leaves. 1. Serve hot topped with onions, tomatoes, sev, boondi etc. along with a squeeze of lime in individual serving dishes along with pav buns. - Enjoy and Happy Cooking! 1. Notes: - - You can use any type of sprouts (or a mix) to make this chatpata missal pav. - Adjust spices according to taste. - Can be served with plain bread slices, toasted or untoasted. Missal pav is a popular street food of Mumbai and a traditional Maharashtrian breakfast dish. It is spicy and tangy lentil curry which is made with either sprouted matki or moth beans /mixed beans and served with Pav bread. Misal is topped with a variety of garnishes like fans and, fresh coriander, chopped onion, chili tomatoes and lemon juice. Bean sprouts are the sprouts produced by different types of bean seeds, but the two prime varieties of bean sprouts come from the mung beans and the soybeans. The scientific name of mung beans and soybeans are Vigna radiata and Glycine max respectively. So that's going to wrap it up for this special food chatpata misal pav (with mung bean sprouts) recipe. Thanks so much for your time. I'm confident that you will make this at home. 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