Preparing CHATPATA MISAL PAV (WITH MUNG BEAN SPROUTS) safely

It's very important to organize meals safely to help cease harmful micro organism from spreading and growing. You may take some steps to help defend yourself and your family from the unfold of dangerous micro organism.
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Wash your palms

Your arms can simply unfold bacteria across the kitchen and onto food. It's vital to all the time wash your arms thoroughly with cleaning soap and heat water:

before beginning to put together food
after touching raw meals reminiscent of meat, poultry and greens
after going to the toilet
after touching the bin
after touching pets

Do not forget to dry your hands completely as well, because moist hands unfold micro organism more simply.
Keep worktops clear

Before you begin preparing food, it’s important worktops, kitchen utensils and chopping boards are clean. In the event that they’ve been touched by raw meat, poultry, eggs or greens you'll want to wash them thoroughly.

It's best to change dish cloths and tea towels recurrently to keep away from any bacteria growing on the material.


CHATPATA MISAL PAV (WITH MUNG BEAN SPROUTS)
CHATPATA MISAL PAV (WITH MUNG BEAN SPROUTS)

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We hope you got benefit from reading it, now let’s go back to chatpata misal pav (with mung bean sprouts) recipe. You can have chatpata misal pav (with mung bean sprouts) using 37 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make CHATPATA MISAL PAV (WITH MUNG BEAN SPROUTS):
  1. Provide mung bean sprouts
  2. Take small potato, peeled and chopped
  3. Use mustard seeds
  4. You need curry leaves
  5. You need jeera/cumin powder
  6. Get haldi/turmeric powder
  7. Take red chilli powder/cayenne
  8. Prepare coriander powder
  9. You need hing/asafetida powder (optional)
  10. Get jaggery (unrefined cane sugar)
  11. You need Salt
  12. Use oil
  13. You need THE MISAL PASTE:
  14. Prepare cloves
  15. Prepare small piece cinnamon
  16. Prepare jeera/cumin seeds
  17. Provide grated coconut (fresh/frozen)
  18. Take medium sized onion, chopped
  19. Prepare ginger (chopped or grated)
  20. Get garlic (chopped or grated)
  21. Take Kashmiri Chilli powder (more for colour than heat)
  22. Get Everest Pav Bhaji masala powder (use any brand you prefer)
  23. Take garam masala powder
  24. Get medium tomatoes, chopped
  25. Provide salt
  26. Prepare oil
  27. Prepare GARNISHING:
  28. Get Finely chopped coriander leaves/cilantro
  29. Prepare SERVING SUGGESTIONS:
  30. Prepare pav buns/slide buns
  31. Provide finely chopped red onions
  32. Provide tomatoes, chopped (optional)
  33. Provide sev (fried savory chickpea noodles)
  34. You need savory mixture like chiwda or any mixture that has different shaped fried chickpea
  35. Use spicy boondi (fried savory chickpea balls)
  36. Take lemon, quartered
  37. Provide chopped green chillies/jalapenos (optional)
Instructions to make CHATPATA MISAL PAV (WITH MUNG BEAN SPROUTS):
  1. Pressure cook mung bean sprouts and chopped potatoes in a pressure cooker with some water (about 1 inch above the mixture) for 2 to 3 whistles (or about 3 minutes on low after the first whistle). - Let the pressure drop naturally.
  2. TO MAKE THE MISAL PASTE: - - In a small saucepan, heat oil and once the oil is hot, add the spices; cloves, cumin and cinnamon. - Fry on medium heat for a few seconds. - Tip in the grated coconut and fry until they turn light golden brown. - Add the chopped onions and fry again until the onions turn slightly soft. - Stir in ginger and garlic and saute for a few more minutes. - Add the spice powders: Kashmiri chilli powder, Pav Bhaji masala powder and garam masala powder. Mix well.
  3. Tip in the chopped tomatoes with about ¼ tsp salt and cook for a few minutes until the tomatoes release a bit of water and turn soft and mushy.
  4. Remove from heat and let cool and once cool, blend to a fine paste.
  5. TO MAKE MUNG BEAN SPROUTS MISAL PAV: - Heat oil in a saucepan. Once the oil is hot, add mustard seeds. - Once the seeds splutter and crackle, add curry leaves, cumin powder, haldi, chilli powder and coriander powders and sauté for a few seconds, taking care not to burn them. - Tip in the blended misal paste and fry on medium heat until you see oil separating from the sides; an indication all the spices have fried well.
  6. Add the cooked sprouts and potatoes mixture along with the water and mix to combine. - Stir in salt to taste and about 1 tablespoon jaggery powder (or to taste) and mix well. - Cover and cook on medium heat for about 5 minutes to allow all the flavors to blend well.
  7. Adjust the consistency of the missal to medium thickness; neither too watery, nor too thick. - Garnish with freshly chopped coriander leaves.
  8. Serve hot topped with onions, tomatoes, sev, boondi etc. along with a squeeze of lime in individual serving dishes along with pav buns. - Enjoy and Happy Cooking!
  9. Notes: - - You can use any type of sprouts (or a mix) to make this chatpata missal pav. - Adjust spices according to taste. - Can be served with plain bread slices, toasted or untoasted.

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