Back to 4 servings usal 2 cup moth bean sprouts (matki), or mixed moong sprouts 2 potatoes, small, cubed into 1.5-inch pieces (optional) 0.5 tsp turmeric powder 0.5 tsp salt 3 cup water, for pressure cooking masala 3 tbsp oil 1 tsp mustard seeds 1 tsp cumin seeds 10 curry leaves 1 onion, finely chopped 1 tsp ginger garlic paste 1 green chili, chopped, 1 to 2 0.25 tsp turmeric powder 1 tsp coriander powder 1 tsp cumin powder 0.5 tsp red chili powder, increase for a spicier misal 1 tbsp goda masala, or 0.5 to 1 tsp garam masala, or kala masala 1.5 tsp tamarind pulp, soaked in 0.33 cup warm water, or 2 to 3 kokum 0.75 cup water, to simmer, adjust for consistency 1 tsp jaggery, optional to serve 8 pav (bread rolls) 2 tbsp butter, to toast the pav 0.5 cup onion, finely chopped, for topping 0.5 cup tomato, finely chopped, optional 0.5 cup farsan or thick sev, add just before serving 0.33 cup cilantro, chopped 1 lemon, cut into wedges
Steps Clear checks Tap an ingredient or step to check it off.
1 Step 1: Rinse the sprouts and drain. Pressure cook them with the potatoes, turmeric, salt and 3 cups water for 2 to 3 whistles on medium heat. Let the pressure fall naturally before opening, then drain.2 Step 2: Soak the tamarind in warm water for 25 to 30 minutes, then squeeze and keep the pulp.3 Step 3: Heat the oil on medium-low, splutter the mustard seeds, then add the cumin seeds until golden.4 Step 4: Add the chopped onion and cook until translucent. Add the curry leaves, ginger garlic paste and green chili, and cook until the raw smell goes.5 Step 5: Lower the heat. Add the turmeric, coriander, cumin, red chili and goda masala, stirring so the spices do not burn. Add the tamarind pulp and cook until its raw smell fades.6 Step 6: Add the drained sprouts and potatoes with 0.75 to 1 cup water. Season with salt and jaggery if using, then simmer on low for 8 to 10 minutes until the usal thickens to a medium consistency and the oil rises to the top.7 Step 7: Split the pav, butter the cut sides and toast in a pan over low heat until golden, or bake at 180°C (360°F) for 3 to 4 minutes.8 Step 8: Ladle the hot usal into bowls. Top with chopped onion, tomato and coriander, a squeeze of lemon, then the farsan. Serve immediately with the pav and lemon wedges.getsaucepan.com/r/656ce7d8-1344-5ef9-aeab-26df3c03187a
Cook this in Saucepan Misal Pav as one big step at a time. Hands free, with timers that ring.
Cook Mode. Big steps you can read from across the counter.Timers. Start one from the step that needs it.Your groceries. Send the ingredients to one list.What Saucepan does Free on iPhone. No ads.
Save from Instagram, TikTok or any site Tap Share on a Reel, a video or a recipe page. You get ingredients, steps, a photo and credit to the creator. Cook Mode with timers that ring One big step at a time, hands-free. Timers start from the step and ring across the room. What can I make tonight? Scan your grocery receipt and see which saved recipes you can cook with what you bought. Plan the week, shop one list Pick dinners from your own recipes and send everything to one grocery list, sorted by aisle. Share and follow Share with everyone, only friends, or anyone with the link. Follow cooks you like and post what you made. Fits your diet and allergies Set them once. Every recipe shows whether it fits and flags the one ingredient that does not, with a swap. Android is coming soon.
