Monday, November 30, 2009
Pav Bhaji with Moong Bean Sprouts
I started making pav bhaji after coming to belgium just because of the beautiful soft buns that we get over here. These buns , lightly toasted with butter and scooped into this gravy is a mouthful of delight and is simply irrestible. Hence this dish started making its way into my kitchen atleast twice a month, especially during those lazy weekend mornings when we get up late and decide to have a brunch. Since I make it quite often I decided to make it healthy and filling by adding sprouted moong dhal. This bhaji was delicious and it completely wipes away the guilt of having white bread and butter.
I soak and sprout the dhal on thursday so its ready for saturday morning.
1 cup sprouted moong dhal
2 medium potatoes , peeled and cubed
1 medium onion chopped
2 medium tomatoes chopped finely
1 carrots peeled and chopped
1/4 cup of peas
1/4 cup of chopped beans
1/4 cup chopped cauliflower
2tblsp of ginger -garlic paste.
1/4 cup chopped coriander leaves
1/4 tsp garam masala pwd
1 tblsp pav bhaji masala
1 tsp chilli pwd
2 tsp coriander pwd
1 tsp lemon/lime juice
salt and turmeric as required
Add a Tblsp of oil in a pressure cooker.
Add the chopped onions and fry till translucent.
Now add the ginger-garlic paste and fry well.
To this add the chopped tomatoes, salt , chilli pwd, coriander pwd, pav bhaji masala and fry till oil leaves the sides.
Now add all the vegetables and the sprouts, give a good stir.
Close and pressure cook till 3 whistles.
After it is cooled open the cooker, add chopped coriander, and give it a boil for 2 mins without the lid. Add a tsp of lemon juice and stir well.
Alternatly you can also pressure cook the vegetables forst and then add to the masala, mix and boil for 10 mins.
The choice and number of vegetables is completly upto the individual taste.
If you dont have pav bhaji masala, substitute it with 1/2 tsp jeera powder+ 1/2 tsp chat masala powder+1/4 tsp of garam masala powder.
Sending this over to Meeta's for the Monthly Mingle where this months theme is "Brunch".