Usal Pav!

It's November, and the weather is getting cooler each day....and craving for something warm, hummmm....chats are the best comfort foods for this season. One such chat which is relatively easy to make and healthy too is Usal Pav.

Ingredients:
Sprouted Moong dhal- 1 cup.
Onion-2 Medium.
Tomatoes-2 Medium.
Ginger-1 small piece.
Garlic 1 small clove.
Green chili-1
Dry Coconut 1 tbsp
Coriander powder1 tsp.
Chili powder -1 tsp.
Garam masala powder- 1 tsp.
Poppy seeds- 1/4 tsp.
Salt.

To Garnish:
Finely chopped onion,
Tomatoes, and coriander leaves.
Sev/Mixture.

Method:
Soak the mong Dhal to sprout or use the sprouted Moong dhal if readily available.
Cook the dhal in the pressure cooker for one whistle with adequate water.
In heavy bottom pan/ wok lightly fry 1sliced onion with oil. To this add ginger, garlic, poppy seeds and dry coconut, fry till they change color lightly.

Allow this mixture to cool and grind to a smooth paste.
In another pan, add oil, add cumin seeds, and fry chopped onion.
Once the onion is slightly pink, add all the dry powders and fry for a minute.
Later, add chopped tomatoes and cook for few minutes.
Finally add the cooked dhal and simmer for 5-8 minutes, adjust the consistency by adding water.
Add salt to taste.
Once cooked this is a thick gravy.

Take the gravy into a bowl, add chopped onion, tomatoes and coriander.
Then sprinkle mixture and sev on top.
Enjoy the gravy as is or serve with pav buns!!

Usal Pav!

It's November, and the weather is getting cooler each day....and craving for something warm, hummmm....chats are the best comfort foods for this season. One such chat which is relatively easy to make and healthy too is Usal Pav.

Ingredients:
Sprouted Mong dhal- 1 cup.
Onion-2 Medium.
Tomatoes-2 Medium.
Ginger-1 small piece.
Garlic 1 small clove.
Green chili-1
Dry Coconut 1 tbsp
Coriander powder1 tsp.
Chili powder -1 tsp.
Garam masala powder- 1 tsp.
Poppy seeds- 1/4 tsp.

To Garnish:
Finely chopped onion,
Tomatoes, and coriander leaves.
Sev/Mixture.

Method:
Soak the mong Dhal to sprout or use the sprouted Mong dhal if readily available.
Cook the dhal in the pressure cooker for one whistle with adequate water.
In heavy bottom pan/ wok lightly fry 1 sliced onion, with oil, to this add ginger, garlic, poppy seeds and dry coconut, fry till they change color lightly.

Allow this mixture to cool and grind to a smooth paste.
In another pan add oil, add cumin seeds, and chopped onion.
Once the onion is slightly pink, add all the dry powders and fry for a minute.
Later, add chopped tomatoes and cook for few minutes.
Finally add the cooked dhal and simmer for 5-8 minutes, adjust the consistency by adding water.
Once cooked this is a thick gravy.

Take the gravy into a bowl, add chopped onion, tomatoes and coriander.
Then sprinkle mixture and sev on top.
Enjoy the gravy as is or serve with pav buns!!