I am in love with baking! To see the yeast bloom and the dough prove well and the bread brown- such joy!

The weather is beautiful and it seemed like a good time to make the famous spicy  breakfast/brunch from Maharashtra this drizzly morning- Missal Pav.And it gave me a chance to bake!

Pav is just like dinner rolls, baked close together in the baking pan so that they join to make a ‘ladi’ or a batch of usually 12 buns, hence the name Ladi Pav. Here is my step-by-step post on making a perfectly soft ladi 🙂
Missal is mixed sprouts curry with some aromatic spices and the tang of tamarind. This is such a smart way of getting the guys of the house to eat sprouts, which they usually balk at! Saw my family gobble down sprouts so willingly for the first time ever!! Will be a weekly fare from now on 🙂

MISSAL/MIXED SPROUTS CURRY

Ingredients

Mixed Sprouts- 2 cups
Potato- 1 large, bolied and mashed
Onion- 1 large chopped fine
Garlic (lehsun)- 6-7 cloves minced
Ginger (adrak)- I tbsp grated
Green chilly (hari mirch)- 2 chopped fine
Tamarind chutney (Imli ki chutney)- 2 Tbsp (you may use tamarind pulp in case chutney not at hand)
Salt- 1 tsp
Kashmiri red chilly powdered- 1 tsp (you may use regular red chilly powder but ½ tsp to lessen the heat)
Mustard seeds (rai)- 1 tsp
Cumin seeds (jeera) – ½ tsp
Curry leaves (kadi patta)- 10-12
Goda Powder- 1 Tbsp *
Coriander powder(dhania powder)- 1 tsp
Turmeric powder(Haldi powder) ½ tsp
Cumin powder (jeera powder) 1 tsp
Oil- 2 Tbsp
Farsan- for topping

Boil the mixed sprouts till just tender. Do not over-boil.

Heat the oil and splutter the mustard and cumin seeds. Add in the onions, ginger and garlic and cook till the onion begins to change colour.

Add the curry leaves, salt,red chilly powder,goda powder, coriander powder, turmeric powder, cumin powder and stir for a minute. Add the boiled sprouts and mix well.

Add 1 cup of water and bring to boil.Add the mashed potato and boil for another 5 minutes.Add the tamarind chutney/paste and give it a boil.

The curry needs to have a lot of liquid so add 2 cups of water and bring to boil.

Served the Missal topped with farsaan and chopped onion and coriander leaves.

Add a dash of lemon for an extra bit of tang, if desired. Serve with fresh pao/pav.

*Goda masala powder is a maharastrian spice . If not available, garam masala with an extra 1/4 tsp of cinnamon may be used
* This curry needs to be watery as pav is dipped and eaten, so ensure there is enough water.
The misal recipe is adapted from here.