📝INGREDIENTS
For Sushi Rice:
- 1½ cups mixed sprouts
- 1 medium onion – finely chopped
- 1 medium tomato – chopped
- 1 tsp ginger-garlic paste
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- 1 sprig curry leaves
- ¼ tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp godaa masala / garam masala
- Salt – to taste
- 2 tbsp oil
- Water as needed
- 1 tsp misal masala or godaa masala
- Pav
👩🍳Recipe
- Cook the Sprouts
- -Pressure cook or boil sprouts with a little salt until soft but not mushy.
- -Heat oil in a pan. Add mustard seeds, cumin seeds, curry leaves.
- -Add chopped onions. Sauté till golden brown.
- -Add ginger-garlic paste. Cook till raw smell goes.
- -Add tomatoes and all dry spices. Sauté till oil separates.
- -Add boiled sprouts + some water. Simmer for 5–7 minutes. Set aside.
- Make the Spicy Kat (Tarri)
- Heat oil in a separate pan. Add mustard seeds + crushed garlic.-
- -Add chopped onions, sauté till golden.
- -Add tomatoes, chili powder, misal masala/godaa masala, coriander powder.
- -Cook well till masala releases oil.
- -Add water, salt and bring to a boil. Simmer 5–10 mins. It should be spicy, oily & thin in texture.
- Assemble the Misal:
- -In a bowl, add 2–3 ladles of usal.
- -Pour a ladle of tarri over it.
- -Top with a generous amount of farsan, onions, coriander, and a squeeze of lemon.
- -Serve hot with buttered pav, onion slices & lemon on the side.