To grind: Onion 1/2 Tomato 1/2 Garlic 4 pods Dry coconut (kopparai) 2 tsp Red chili 1 Other ingredients: Oil 1 tblsp Whole pepper 4 Cloves | krambu 2 Bay leaf 1 Cumin seeds 1/4 tsp Red chili powder 3/4 tsp Onion 1 Tomato 1 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.
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