फटाफट मिसळ पाव | Quick Misal Pav Marathi | MadhurasRecipe | Ep – 324

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Misal pav is a authentic Maharashtrian recipe. This is a quick version of misal pav. It requires a very few ingredients easily available at home. Misal pav can make a great breakfast, brunch or dinner too. Do try this quick misal pav at home and drop a comment for me. You also can like, share and subscribe.

Ingredients:
• 1 1/2 cup sprouted Mataki
• 3 big, finely chopped Onions
• 2 finely chopped Tomatoes
• 2 tbsp Kanda lasun masala
• 1 tsp Red chili powder
• 2 tbsp Besan
• 1/2 tsp Cumin seeds
• 1 tsp Ginger-Garlic paste
• Salt to taste
• 2~3 tsp Oil
• Boiled water
• 4 tbsp Oil

Method:
• In cooker take sprouted mataki.
• Add water, turmeric powder and salt.
• Cook on medium heat until 1 whistle.
• In a pan, heat up oil.
• Add besan and roast it on medium heat until it gets nice even
golden color for about 4-5 minutes.
• Turn off the gas and take the besan out into a bowl.
• Heat up oil in a pan.
• Add cumin seeds and let them splutter.
• Add onion and fry until onion turns soft and gets nice golden
color on medium heat for about 7-8 minutes.
• Add tomatoes and cook until it cooks really soft and mashes well
with onion for about 4-5 minutes.
• You can use tomato puree instead of finely chopped tomato.
• Add knada lasun masala, red chili powder and ginger garlic paste.
• Mix well and fry for about 2-3 minutes.
• Add roasted besan and fry for about 2 more minutes.
• Add boiled mataki and mix well.
• Add hot boiling water and salt to taste.
• Mix well and boil on medium heat for about 10 minutes.
• While serving, add a little layer of mataki first in the dish.
• Then add farsan and kat on it.
• Add finely chopped onion, shev and finely chopped coriander
leaves.
• Serve kat separately into a katori.
• Serve with finely chopped onion, slice of lemon and ladi pav.

Tips:
• You can make cut, add sprouted mataki in that kat and cook it on
medium heat for about 15-20 minutes instead of cooking mataki
in cooker.
• You can use garam masala instead of kanda lasun masala.
• Besan gives nice bindig to the masala.
• If you add cold water hot and well fried masala, it won’t give nice
tarri, it won’t release oil. So add hot boiling water in hot masala.

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