Tuesday, August 16, 2022
ADVT 
Food

Misal Pao

Darpan News Desk Darpan, 18 Apr, 2022

    Ingredients

    • 3 1⁄2 cups mixed beansprouts
    • 1⁄2 tsp ground turmeric
    • 3 tbsps rapeseed oil
    • 1 tsp mustard seeds
    • 1 tsp cumin seeds
    • 1 large or 2 medium onions, finely chopped
    • 10-12 fresh curry leaves
    • 1 1⁄2 tbsps ginger-garlic paste
    • 1-2 green chillies, finely chopped
    • 1 tsp ground coriander
    • 1⁄2 tsp red chilli powder
    • 1-1 1⁄2 tbsps kala masala
    • 1 1⁄2 tsps tamarind paste
    • 1 tbsp chopped coriander leaves
    • 2 tbsps chopped onion, for garnish
    • Lemon wedges, to serve
    • Salt to taste

     

    Preparation

    • Rinse the beansprouts under cold running water, drain, then place in a pan of simmering water with 1⁄4 teaspoon of turmeric and a pinch of salt and cook, covered, for about 10–12 minutes. Heat the oil in another pan, then add the mustard seeds. When they begin to pop, add the cumin seeds and sauté for a few seconds until they become golden.
    • Add the onions and sauté until they become translucent. Add the curry leaves, ginger-garlic paste and green chillies and sauté, stirring, until the raw aroma of the ginger-garlic disappears.
    • Add the remaining turmeric, the ground coriander, red chilli powder and goda masala. Stir in the tamarind. If using your own tamarind pulp, sauté until the raw aroma of the tamarind disappears.
    • Drain the cooked beansprouts, then stir into the pan with the onions, adding 170–240 ml of water, if needed. The mixture should have a semi-thick consistency. Season with salt and simmer for 8–10 minutes on a low heat, stirring occasionally until thickened.
    • Just before serving, garnish with the coriander leaves, chopped onion and a lemon wedge.

    MORE Food ARTICLES

    Chef Rohit Ghai

    Chef Rohit Ghai

    Michelin-starred chef and restaurateur Rohit Ghai is hailed as one of the UK’s most creative and accomplished Indian chefs. Chef Ghai began his international career working with Michelin-starred restaurant Benares in London in 2008.

    Chef Harpal Singh Sokhi

    Chef Harpal Singh Sokhi

    Harpal Singh Sokhi is a celebrity chef from India. Also known as the “Energy Chef of India”, he is now a “Dancing Chef Of India”. Chef Sokhi anchored Grand Trunk Rasoi Season 1, he also started his fine-dine restaurant Karigiri in Noida, New Delhi, and one of the largest clubs in the country, club D’Neo at Jalandhar, Punjab.

    Lachha Rabari By Chef Akanksha Khattri

    Lachha Rabari By Chef Akanksha Khattri

    Lachha Rabari is the perfect dessert to enjoy during Vaisakhi time. It is infused with saffron, sugar, rose water, and the richness of milk. You may have tried Rabari before but not one done this way. Try it today. 

    Kadhi Methi Pakoda by Chef Harpal Singh Sokhi

    Kadhi Methi Pakoda by Chef Harpal Singh Sokhi

    Kadhi Methi Pakoda is a whole new way of enjoying Kadhi. It is made with lots of different spices to give the dish not only great taste and aroma but keep your taste buds coming back for more. A perfect way to enjoy Vaisakhi with some Punjabi Kadhi Methi Pakoda when served with hot rice. 

    Aloo Matar Tikki By Chef Harpal Singh Sokhi

    Aloo Matar Tikki By Chef Harpal Singh Sokhi

    This mouthwatering Aloo Matar Tiki bursting with flavor and a host of different spices is the perfect way to enjoy some snacks to kick start the festivities of Vaisakhi. 

    Gulgula waffle

    Gulgula waffle

    Waffles like no other with the goodness of fennel seeds, desiccated coconut, milk, and white chocolate. Decadent, rich, creamy, soft, and perfect for not only breakfast but also any other time of day. 

    PrevNext