Doddapatre Tambuli Recipe [Video]

Doddapatre Tambuli is a traditional summer curry made with coconut and curd from Karnataka. This curry is made with Mexican mint leaves or Ajwain Patta.

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There has never been a better time to make Tambuli or Thambli as now. This summer heat calls for eating something that cools your insides.

Every region in India has a yogurt (curd) based curry that is popularly made in summer. Tambuli is one of those curries in Karnataka. It is very similar to Majjige Huli, but is much simpler and cooler. The main difference is Majjige Huli is boiled, while the Tambuli is not cooked, hence, usually needs to be consumed fresh.

Doddapatre

Doddapatre is known as Big Thyme or Mexican Mint in English, Ajwain Patta in Hindi and Karpooravalli in Tamil. It is a leaf that has a pungent and distinct aroma that is closest to the aroma of bishop's weed or ajwain, although unrelated. Some people equate the aroma to that of oregano or mint. This distinct aroma and taste becomes mild when the leaves are combined with yogurt and coconut to make the Doddapatre Tambuli.

My first interaction with this dish was at a Temple. On the coastal belt of Karnataka, there is a Lord Ganapati temple at Idagunji. When my grandfather frequented the place, one had to walk for miles together to reach it and it was hidden away tucked into a forest. I've seen the temple change from a small village temple to a quite popular one. When I used to visit the temple with my parents, it was still pretty small and the highway gave no indication to the tucked away temple. With no Google maps, one had to know the road before hand or had to ask the village folks for directions. It was here that they served a simple meal for lunch - Rice and Tambuli. It was and has been the only meal at a temple that I have relished.

Tambuli can be made with a variety of greens, but the recipe differs slightly with each green. Some are cooked longer while some are used raw. Doddapatre is mildly sauteed until it turn slightly yellow and wilts, this makes them milder in taste. The browned leaves are ground to a fine paste along with green chilli and fresh coconut. Whisked curd or buttermilk is added along with some salt. Then a tempering of cumin seeds and curry leaves, and Tambuli is ready to be served. Tamuli is not heated again, unlike most other curries. Tambuli is served with steamed rice.

P.S - This recipe has been reposted. The recipe was originally published in 2014. Images have been updated and a video has been added. The recipe remains the same.

If you made this recipe, let me know! Leave a comment here or on Facebook,  tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are upto. If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

Video Recipe

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Doddapatre Tambuli

Doddapatre Tambuli is a traditional summer curry from Karnataka that is made with coconut, buttermilk or curd and doddapatre leaves, also known as Mexican mint or Ajwain Patta. This cooling curry is served with rice.

Recipe Type:  Main Course
Cuisine:          Karnataka
Prep Time:     5 minutes
Cook time:     30 minutes
Yield:              2 Servings

Ingredients:

20-25 Doddapatre Leave, chopped
0.5 cup Fresh Coconut, grated
1.5 cups Curd
1 Green Chilli
1 tsp Cumin seeds
A few Curry leaves
3 tsp Oil
Salt to taste
Water as required

Method:

1. Heat 1 tsp of oil in a pan and add the chopped doddapatre leaves.
2. Saute until the leaves wilt and turn slightly yellow.
3. Remove from heat and cool slightly.
4. Fry until the doddapatre turns slightly yellow.
5. Remove from heat and allow it to cool.
6. Grind it along with coconut, green chilli and a little water to a fine paste
7. Heat oil in the pan and add the cumin seeds. Once they brown, add the curry leaves.
8. Remove the pan from heat and add the blended paste. Mix well.
9. Add in whisked curd or buttermilk. Add salt to taste.
10. Add in more water if it is very thick.
11. Serve it with hot rice

If you liked this, you may also like:

Majjige Huli

Avial

Boondi Raita

Read more ...

Dalma Recipe | How to make Dalma | Oriya Dalma Recipe [Video]

Dalma is a popular mix vegetable dal based curry from the region of Odisha in India. A variety of vegetables are simmered along with dal to give a delicious curry that is usually served with steamed white rice.

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Caution, this is not a Summer Recipe. But I still love it and can eat it anytime. 

The curiosity all started with a restaurant in Bangalore named Dalma. I would cross it and wonder what the name means. I had no clue it actually referred to this very popular classic Odia or Oriya dish. And then we met, me and Dalma, the curry, not the restaurant. The restaurant is still a mystery, never stepped in there.

Dalma was introduced to me by my neighbor who had an Oriya cook. He was fond of cooking his traditional cuisine once in a while and I loved it the first time I ate it. Unfortunately, I never took the recipe from him, but my neighbor who watched over him at times, gave this recipe to me. I have read online that there are different recipes of Dalma, some use coconut, some use onions, some use neither. I believe each region has adapted the dish to what is available locally. The coastal belt uses coconut while the interior regions do not. 

The Odia folks love Dalma so much that it is also served as a part of Chappan Bhog in Puri's Jagannath Temple.

Dalma is a very simple mix vegetable curry that is also very healthy. The dal is full of veggies and barely has any oil. The only oil used is that in tempering. Dalma is a hearty and wholesome curry that is usually served with Rice or Roti. If you plan to serve it with roti, add less water to keep the curry thick. Each variation of the recipe may use different vegetables, use what you can get your hands on. Vegetables that need time to cook are added in the beginning and once they are partially cooked, the faster cooking vegetables are added. The Oriya cook used to cook the dal in the same pan and while the dal was still cooking, he added in the veggies. I just sped up the process by using already cooked dal. Some folks may also use Chana Dal instead of Toor Dal or a mix of both. 

Wishing you a warm and comforting weekend with Dalma!

If you made this recipe, let me know! Leave a comment here or on Facebook,  tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are upto.

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest and or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

Video Recipe

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Dalma Recipe | How to make Dalma | Oriya Dalma Recipe

Dalma is a popular mix vegetable dal based curry from the region of Odisha in India. A variety of vegetables are simmered along with dal to give a delicious curry that is usually served with steamed white rice.

Recipe Type:  Curry
Cuisine:            Indian
Prep Time:     15 minutes
Cook time:     45 minutes
Total time:     60 minutes
Yield:                Serves 3-4

Ingredients:

3 cups cooked Toor Dal (Pigeon Pea Lentils)
1 Drumstick, peeled and chopped
1 Raw Banana, peeled and diced
1 big Potato, peeled and diced
10-12 Beans, diced
0.5 cup diced Pumpkin
2 Brinjals, diced
1 Tomato, roughly chopped
1 Onion, sliced
2 Tbsp Mustard Oil
1 Tbsp Panch Phoran (whole spice mix)
1 Bayleaf
1 tsp Turmeric Powder
1 tsp Red Chilli Powder
1 tsp Cumin Powder
1 Tbsp chopped Coriander Leaves
Salt to taste
2-3 cups Water
Salt to taste

Method:

1. Add cooked toor dal (lentils) to a deep pan or kadhai. Add water as required and 1 tsp turmeric powder. Mix well.
2. Add in the drumsticks, raw banana, pumpkin, potato and beans.
3. Add salt to taste. Cover and cook until the vegetables are half cooked.
4. Add in the brinjal and cover and cook until the vegetables are almost cooked.
5. Add in the chopped tomato and cook until all the vegetables are cooked.
6. Adjust seasoning if required. Remove from heat and keep aside.
7. To make the tempering, heat mustard oil in a pan and add the panch phoran spice mix.
8. Once the spices splutter, add in the bay leaf and sliced onions.
9. Fry until the onions are translucent.
10. Add in red chilli powder and the cumin powder and saute for 1 minute.
11. Add the Dalma to the tempering and simmer for 5-6 minutes.
12. Add water if required.
13. Garnish with the chopped coriander leaves.
14. Serve hot with rice or roti.

If you liked this, you may also like:

Pancharangi Dal

Ghugni Masala

Undhiyu

Read more ...

Raw Banana Kofta Curry Recipe [Video]

Raw Banana Kofta Curry is a spicy, sweet and tangy coconut based curry with fried raw banana (plantain) dumplings. This curry is vegan and gluten free.

In a hurry? Jump to Video or Jump to Recipe

We are mid way through January already!! I must say, time literally flies. It feels like just yesterday it was December and I was getting all excited for the New Year, and today we are already well into it. So did you start all that you planned to do in 2019? I'm still dragging my feet on my checklist. 

In other news, I've been at home an awful lot lately, mainly because of some trade union strikes last week that stopped public transport and we were all forced to work from home, and I had some personal commitments that made me still work from home for a few days here and there. While you would think being home and cutting out all that stress of travel, I'd be more productive in the kitchen. But the truth is, when I'm home I'm super lazy. Sometimes, I make instant noodles or just buy bread to mop up leftover curry. 

I finally decided it was time to stop being lazy and cook up this amazing Raw Banana Kofta Curry that I had in my mind for so long. I found this recipe in a magazine at the doctor's. I actually dread doctor visits. I can probably count the number of visits I've made in the last 2 years on the fingers of one hand. Raise you hand if you dread doctor visits like me! While I waited for my turn for my annual checkup, I leafed through a magazine on the coffee table and this recipe kind of jumped at me. I made Raj take a quick photo and stored it away. Finally I got around to making it, thankfully.

This Raw Banana Kofta Curry is spicy, sweet and tangy! Flavor explosion in your mouth.

The curry or the gravy is what gives all the flavor. Tomato and Tamarind impart the sourness to the curry, the jaggery adds sweetness, the high count of red chillies gives the curry heat and color and the coconut milk just mellows down everything with it's rich creaminess. My mouth still waters when I reminisce about this curry, it was SO delicious. This curry really had the balance of sweetness, sourness and heat. Take the ingredients below as more of a direction than rigid quantities. Your palate may prefer the curry being less sweet and more tart. Adjust the ingredients to your liking. Start with less jaggery and tamarind and add more as you go along. The red chillies are deseeded so that the curry is not too hot but still has the vibrant color. You can leave the seeds in for a spicier curry.

The Raw Banana Koftas are really easy to make. They taste good just by themselves too. So you can make more and serve them as snacks at tea time. The original recipe called for raisins but I replaced them with cashew nuts. Add any nuts you like into the koftas. I also added in grated Tofu instead of the grated Paneer, because I had tofu in the fridge. The koftas can be either shallow fried or deep fried. You may even try to bake it. Add the koftas just before serving to retain the crispness of the koftas.

Raw Banana Kofta Curry is best served hot with naan or rotis.

If you made this recipe, let me know! Leave a comment here or on Facebook,  tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are upto.

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

Video Recipe

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Raw Banana Kofta Curry

Raw Banana Kofta Curry is a spicy, sweet and tangy coconut based curry with fried raw banana (plantain) dumplings. This curry is vegan and gluten free.

Recipe Type:  Main
Cuisine:            Indian
Prep Time:     10 minutes
Cook time:     40 minutes
Total time:     50 minutes
Yield:                Serves 3-4

Ingredients:

For the curry:

10-12 Dry Red Chillies
1 tsp Turmeric Powder
0.5 tsp Peppercorns
2-3 tsp Jaggery or Sugar
1 large Tomato
1 tsp Tamarind Pulp
1 cup thick Coconut Milk
2 Tbsp Kasuri Methi
2 Tbsp chopped Coriander Leaves
3 tsp Oil
1 tsp Mustard Seeds
Salt to taste
Water as required

For the Koftas:

2 raw Bananas or Plantain
10-12 Cashew Nuts, chopped
1 cup grated Tofu or Paneer
1 Tbsp chopped Coriander Leaves
Salt to taste
Oil to fry koftas

Method:

1. Cut the edges of the raw bananas and dice them roughly. Boil them with a pinch of salt until soft.
2. Peel the bananas and keep aside.
3. Deseed the dry red chillies and add to a mixer/blender. You can keep the seeds in if you want the curry to be very spicy.
4. Add turmeric powder and black peppercorns to the mixer and grind until you get a coarse powder.
5. Add 2 tsp of jaggery or sugar along with the tamarind pulp and chopped tomato to the blender.
6. Add a little water and blend until you get a smooth paste.
7. Heat oil in a pan and add in the mustard seeds.
8. Once they splutter, add the masala paste and cook for 7-8 minutes until the raw smell disappears.
9. Add 1 cup of water and a little salt and allow the curry to boil.
10. Once the water has evaporated, add in the thick coconut milk and allow it to come to a boil.
11. Adjust salt and sugar as required.
12. Once the curry has reached a rolling boil, add in the dried kasuri methi.
13. Allow it to simmer for 3-4 minutes.
14. Remove from heat and add in chopped coriander leaves and keep aside.
15. Mash the boiled raw bananas and add in the chopped cashew nuts, grated tofu or paneer, chopped coriander leaves and salt.
16. Mix well until combined and shape into koftas.
17. Heat oil in a shallow pan for frying koftas.
18. Add the koftas to the pan and fry until all sides are browned. You can also deep fry the koftas.
19. Add the koftas to the curry and mix well.
20. Serve hot with rotis or naan.

If you liked this, you may also like:

Lauki Kofta Curry

Raw Banana Fry

Banana Blossom Cutlets

Read more ...

Popular Posts of 2018

A compilation of top five most popular recipes of 2018 on One Teaspoon Of Life.

Hi All, Happy New Year to you!!

I hope you had the best holidays ever. Did you spend quality time with family? Did you party hard until you dropped?

Whatever you did, I hope it was fun and it involved a lot of food.

As we start a brand new year, I looked back on the progress I made on the blog over 2018. It was one of my best years, here on One Teaspoon Of Life. My reader base grew, my reach and impressions on social media grew so much, plus, I started my own YouTube Channel. It was a fun filled year here in the kitchens of One Teaspoon Of Life.

In December, I decided to look back and identify what you guys loved. Here are the top 5 posts of 2018 from One Teaspoon Of Life:

5) How to make Tofu

This post showed how to make tofu when you don't have access to nigari. It contained a video with step by step process on making tofu with lime juice and DIY tofu press. It also contains links to make your own Soy Milk. 

4) Lauki Kofta

This recipe is a delicious take on an otherwise boring vegetable. The bottle gourd was mixed with chickpea flour and spices to make a kofta ball that was later simmered in a spicy tomato based masala. This recipe also included a video that gave you step by step instructions to make Lauki Kofta.

3) South Indian Chana Masala

How much this recipe was loved actually surprised me at the time. I've posted various recipes of chana masala or chhole on One Teaspoon Of Life, but this South Indian version was the most appreciated. Unlike the North Indian versions, here the chickpeas are simmered in a masala made with fresh coconut and spices. No video here, but some really good photos.

2) Iyengar Bakery Style Masala Bread Toast

You guys loved this simple local bakery style dish. I love it to. Masala Bread Toast is a simple dish in which spicy sauteed onions are topped on a piece of toasted bread. This post included a video that provided step by step instructions.

and the Number 1 recipe is....

1) Dahi Bread Chaat

I loved this one sooo much. It is such a simple and flavorful dish. Toasted bread topped with whisked yogurt and sweet and spicy chutneys, colorful pomegranate, chickpeas, onions, tomatoes and what not. It was my quick take on a more complicated Dahi Bhalla and it was loved my all of you. This recipe contained step by step photo instructions on how to assemble this plate of beauty.

Special mention...

10 Vegetarian Snacks | 6 Vegan Finger Foods

You guys loved this compilation too, a little more than few of the recipe posts. Hope you have a snackalicious 2019.

Read more ...

Avarekalu Saaru Recipe | How to make Hitikida Avarekaalu Sambar (Huli) [Video]

Avarekalu Saaru or Avarekaalu Huli is a winter special curry made in Bangalore, with seasonal hyacinth beans by double peeling them and cooking them in a coconut and spice based masala. This Avarekalu Sambar is vegan.

In a hurry? Jump to Video or Jump to Recipe

Avarekalu, is a delicious bean that is very local to the region around Bangalore-Mysore. It is very similar in profile with edamame beans, just much smaller in size. They flood the markets in Bangalore around this time of the year aka winter. They are either sold whole, with the beans still in their pods or sometimes, loose beans removed from the pods. There is even an entire fest dedicated to these beans at the Food Street near V.V. Puram in Bangalore. The entire food street gets obsessed with these avarekalu and you will see them being used so creatively in so many recipes. There are dosa, thalipettu, curries, sweets, and what not. If you are in Bangalore, this is one traditional fest you should not miss. 

I first ate avarekalu when I moved to Bangalore. The first time I ate in this avatar of Hitikida Avarekalu Saaru was when my friend got it for lunch at work. It was her grandma's specialty and it was super delicious. I managed to get the recipe from her and after several confusions about the quantities of the ingredients, I finally got it right to suit my palate. Since then, come winter, I make this curry multiple times.

When I first posted this recipe back in 2014, I never imagined it would be my most popular recipe on the blog. Come winter and the popularity of this Avarekaalu Saaru recipe starts rising. After 5 years, I decided it was time I reposted this recipe along with a video that gives you step by step instructions on how to make this Hitikida Avarekaalu Saaru.

(Clockwise from top left) Whole avarekai, Shelled avarekalu, peeled avarekalu, peeled and unpeeled avarekalu

Hitikida Avarekaalu Saaru is a South Indian vegan curry made from double peeled avarekaalu or hyacinth beans. You can make this curry with any fresh beans you have available - edamame, fava, double beans, toovar or even avarebele (lentils of hyacinth beans). Hitikida refers to the process of squeezing out the beans from their cover. The beans are double peeled to make the curry, first the beans are removed from the pods and next from their really thin cover. If you are bored to do the second step, you can cook it with the cover on, only they will take a tad longer to cook. While soaking the beans in water before squeezing them out is the traditional way to peel them, I found that freezing them overnight in a bag works wonders. It is much easier to squeeze them out when frozen and thawed. 

The curry is actually a sambar or huli which is made with freshly ground sambar masala. The masala is simple and contains coconut, aromatics, whole spices and ground spices. The curry can be enjoyed as a side with akki rotti or chapati when it is thicker in consistency and with rice when it is thinner in consistency. 

Enjoy!

If you made this recipe, let me know! Leave a comment here or on Facebook,  tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are upto.

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

Video Recipe

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Avarekalu Saaru | Hitikida Avarekaalu Sambar

Avarekalu Saaru or Avarekaalu Huli is a winter special curry made in Bangalore, with seasonal hyacinth beans by double peeling them and cooking them in a coconut and spice based masala. This Avarekalu Sambar is vegan.

Recipe Type:  Curry
Cuisine:          South Indian 
Prep Time:     30 minutes
Cook time:     40 minutes
Yield:              2-4 Servings

Ingredients:

2 cups Avarekalu or Hyacinth Beans
0.75 cups grated Coconut
1 Tbsp Poppy seeds
1 small Onion
1 Tbsp chopped Garlic
A pinch Asafoetida
1 - 2 tsp Red chilli powder
1 tsp Turmeric powder
1.5 Tbsp Coriander seeds
1/2" piece Cinnamon
1-2 Cloves/
1 tsp Tamarind
1/2 tsp Mustard seeds
8-10 Curry leaves
2 tsp Oil
Salt
Water

Method:

1. To double peel the avarekalu or hyacinth beans, remove the beans from their pods.
2. Soak the beans in water for 30-45 minutes or freeze them ovenight in a ziploc bag or a box.
3. Pat the beans dry on a kitchen towel.
4. Gently squeeze out the bean from its peel.
5. Boil the beans in mildly salted water until soft.
6. While the beans cook, make the sambar masala by grinding together coconut, onion, garlic, poppy seeds, coriander seeds, asafoetida or hing, turmeric powder, red chilli powder and tamarind along with a little water.
7. Once the beans are cooked, add the sambar masala along with 1-2 cups of water and allow it to reach a boil.
8. If you are planning to eat it with rice, add more water, and if with chapati or rotti, add less water.
9. Add salt as required. Remember the water was salted while cooking the beans.
10. Heat oil in a small pan and add mustard seeds.
11. Once they splutter, add the curry leaves.
12. Pour this tempering into the curry and remove from heat.
13. Serve hot with rice, rotti or chapati.

If you liked this, you may also like:

Avarekalu Uppit

Rasam

Kaalu Palya

Read more ...

Misal Pav Recipe | How to make Misal Pav [Video]

Misal Pav Recipe. This video shows how to make popular Maharashtrian spicy vegan curry called Misal. Misal is a curry made with sprouts and coconut that is topped with Sev or Mixture and served with Pav.

In a hurry? Jump to Video or Jump to Recipe

Bangalore has the weirdest weather of all places I've been to. It can be bright and sunny one day and pouring cats and dogs the next. We ran through October like it was Summer, barely a hint of chill in the air and the Sun was all powered on. And then we got loads of rain, just when I was ready to get those light trousers and leather footwear out !!  Finally, since mid-November, the chill has been setting in and it feels like Winter, at least in the evenings. The days are still as hot as Summer.

When it's cold outside, I want to stay cozy inside and eat warm spicy curries while lazily watching reruns of F.R.I.E.N.D.S. And this Misal Pav totally fits the bill. It is spicy, hearty and best of all, you can top it up with awesome crunchy things.

When I think of Misal Pav, it takes me back to my college days. Thursday night dinner in hostel was Misal Pav and it was actually horrible. If one were to eat that Misal Pav, one would never ever dare to eat one again. I don't know how the cooks in the hostel mess could mess up something so simple, but they managed to put up an unappetizing dish in the name of Misal Pav. It was only when I ate Misal Pav in a Maharashtrian restaurant that I came to appreciate the flavor and texture of this spicy vegan affair.

Misal pav is a simple yet complex dish. It is simple to cook, but the flavors are complex, the textures are complex. Misal consists of 3 main things:

• Usal - Usal is a quick curry made from sprouts. Sprouts are boiled with turmeric, salt and a little bit of asafoetida. You can add other spices to usal when you want to have it plain, but when you are cooking usal for Misal Pav, it is best to keep it simple. Generally, moth bean sprouts or matki sprouts are used for Misal Pav, but if you don't have moth beans, just use mung beans or any other sprouts that you can.
• Kat - The spicy coconut based curry that dominates the flavor of Misal Pav is called the Kat. Kat is made by grinding together spices, coconut, onion and tomatoes and boiling them until the flavor develops. I have used Kokum as the souring agent in the Kat, you can use tamarind pulp instead. Kokum helps in giving a darker color to the Kat, that you may miss if you use tamarind. If you have access to Misal masala powder, then you can use that instead of the whole spices I have used.
• Sev/Mixture/Farsan - This is the fun part of Misal Pav. Misal is always topped with crunchy spicy mixture. You can use any topping of your choice - papdi, ghatia, sev, chiwda etc. The more you add, the better it tastes. Only thing to remember is to add this at the end, while serving, else your mixture will get soggy and loose its texture and flavor.

Serve Misal with toasted Pav or regular bread. And always serve it piping hot!!

If you made this recipe, let me know! Leave a comment here or on Facebook,  tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are upto.

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

Video Recipe

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Misal Pav Recipe | How to make Misal Pav

Misal is a popular spicy vegan Maharashtrian curry that is served with Pav bread. Misal is made with sprouts and coconut and is topped with Sev or Mixture.

Recipe Type:  Curry
Cuisine:            Maharashtrian, Indian
Prep Time:     15 minutes
Cook time:     45 minutes
Total time:     60 minutes
Yield:                Serves 2-3

Ingredients:

For the Usal:

2 cups Sprouts
2 Tbsp Oil
1 tsp Mustard Seeds
0.5 tsp Turmeric Powder
A pinch of Asafoetida (Hing)
Salt to taste
Water as required

For the Kat:

1 large Onion
1 large Tomato
0.5 cup grated Coconut
2 Tbsp Oil
1 Clove
1" Cinnamon
0.5 tsp Pepper
1-2 Bay leaves
1 tsp Coriander Powder
1 tsp Cumin Powder
1 Tbsp chopped Garlic
1 Tbsp chopped Ginger
2 tsp Red Chilli Powder
0.5 tsp Turmeric Powder
3-4 Kokum peels or 1 tsp Tamarind Pulp
1-2 cups Water
Salt to taste

To assemble the Misal:

1 Onion, finely chopped
1 Tomato, finely chopped
2 cups Sev or Mixture
0.5 cups Coriander leaves, finely chopped

Method:

To make the Usal:

1. Heat oil in a pan and add mustard seeds.
2. After the mustard seeds splutter, add the sprouts, turmeric powder, salt, asafoetida (hing) and 1 cup water. Cover and cook until the sprouts are cooked.
3. Grind the clove, cinnamon, pepper, ginger, garlic, coriander powder and cumin powder into a coarse masala without any water.

To make the Kat:

4. Soak the kokum peels in 0.5 cup warm water and keep aside.
5. Heat oil in a pan and add the coarsely ground masala.
6. Saute the masala until fragrant, then add chopped onion.
7. Once the onions are slightly browned, add in chopped tomato and grated coconut.
8. Fry for 2-3 minutes, then grind everything to a smooth paste with a little water.
9. Pour back the masala into the pan.
10. Add in turmeric powder, red chilli powder, salt, soaked kokum peels or tamarind pulp and 1 cup water. You can remove the kokum peels after a while if the gravy has reached the sourness you desire.
11. Allow it to come to a boil and let it boil for 8-10 minutes.
12. Adjust seasoning if required. Add more water for a looser consistency. If you want a thicker consistency, boil it longer.

To assemble the Misal Pav:

13. To serve the Misal Pav, add the usal in a bowl.
14. Pour over the spicy kat.
15. Top with finely chopped onion, tomatoes and coriander leaves.
16. Top with sev or mixture and serve with toasted pav.

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