Puneri Misal Paav

Puneri Misal Paav

Source : Making Usal Heat Oil In A Pressure Cooker Add Curry Leaves Add Chopped Onion And Saute Till Translucent Add Ginger Garlic Paste To It And Saute More ...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

Sent by

at : July 13, 2026

Step:

  1. Making usal: Heat oil in a pressure cooker. Add curry leaves.

  2. Add chopped onion and saute till translucent.

  3. Add ginger garlic paste to it. and saute more.

  4. Add chopped tomatoes and salt and cook till they are soft.

  5. Then add turmeric powder, red chilli powder and garam masala to it and saute for two minutes.

  6. Add the mixed sprouts and add water to it.

  7. Add the rest of salt and pressure cook for 2-3 whistles.

  8. The usal is ready

  9. Wet masala for rasa:

  10. Heat oil in a pan. Add onion and fry till translucent.

  11. Add the goda masala and sauté for 4-5 minutes

  12. Grind together onion, ginger garlic, green chilies and coriander to a fine paste.

  13. Mix well and saute for 2-3 minutes.

  14. Add red chilli powder, salt and sugar. Mix well.

  15. Add water and let it boil and cook for 12-15 minutes

  16. Add lemon juice to it after the water starts boiling.

  17. Once the oil separates, our rasa is ready

  18. Assembling Misal: (per serving)in a deep bowl add two tablespoon of prepared usal.

  19. Add two tablespoon of poha and some diced potatoes.

  20. Pour 4-5 laddle full of rasa.

  21. Add 2 tbsp of sweet date and tamarind chutney

  22. Garnish with chopped onions, coriander and farsan

  23. Puneri Misal is ready to be served with pav

Ingredients

  1. For the Usal:
  2. 1 cup green gram/ moong sprout (here you can use combination of moong, matki, vatana, chana sprouts
  3. 0.5 cup dry green peas/ sukha vatana
  4. 1 small onion finely chopped
  5. 1 small tomato finely chopped
  6. 1/4 teaspoon turmeric powder
  7. 1 tablespoon ginger garlic paste
  8. 1 teaspoon red chilli powder
  9. 1 tablespoon oil
  10. 5-7 curry leaves
  11. 1 cup water
  12. to taste Salt
  13. 1 cup poha/flattened rice soaked and drained(can use leftover cooked poha too)
  14. Dry masala for rasa:
  15. 4 tablespoon goda masala/garam masala/curry powder
  16. wet masala for rasa:
  17. 1 small onion chopped roughly for grinding to paste
  18. 1 small onion finely chopped
  19. 1 tablespoon ginger garlic paste
  20. 1/2 cup coriander chopped
  21. 2 green chilies (or as per spice level required)
  22. 4 tablespoon oil
  23. 1.5 litre water
  24. 4 teaspoon sugar
  25. 1 lemon juice
  26. For assembling:
  27. 2 potatoes boiled and cubed
  28. 1/4 cup coriander finely chopped
  29. 1 cup Date syrup
  30. 1 cup farsan /mixture to sprinkle on top
  31. 6 pav/bun to serve with

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