Some like it Hot..!

I don't have a sweet tooth at all..so when everybody around me is trying hard to keep away from all the cookies and candies and cakes this holiday season, It's no problem for me..:) - that means no post Christmas diets and workouts..;P

I am the other extreme - the fiery-spicy food lover. "teekha khana teekhi ladkiyo ke liye"(Hot food is for hot girls ;P) a dialogue from the Bollywood Hit- Hum Dil De Chuke Sanam very rightfully applies to me..giggles..:) There is no dearth of spicy food in India, specially the quick- light on the pockets spicy street food. From the pani puri water, the wada pav with the red hot chutney to mirchi bhajia, I have had my fair share of all :).  And one of my all time favourite snack is misal pav- the healthy goodness of sprouts in a spicy hot curry. The spicier the Misal the better..:) - it is no fun to eat misal without the red runny nose and watery eyes...:)

I had my first taste of  misal pav in Nashik, during my days in architecture school. And after that first time I couldn't get enough :). There was this place we used to frequent a lot in Satpur industrial area- "shyam Sunder" which has the best Misal Pav in town. The authentic misal pav is an elaborate affair- misal(cooked sprouts) is served with separate cutta(the spicy curry), boiled potatoes, yogurt, onions and slices of pav/bread. Shyam Sunder is an "eat as much as u can" joint, as most misal places are. That means you keep getting several rounds of the misal drowned in the spicy "cutta". I remember not leaving that place once, till our faces were all red..:)

My version of Misal is very quick and easy - by no way authentic but after several experiments, I have  managed to get the end product pretty close to the original. Here it goes:

Misal- Pav Ingredients:

3/4th cup moth

1/4th cup- kala chana and whole moong

1 onion finely chopped

1 small tomato cubed

1 potato diced in small cubes

1-2 hot peppers

2-3 garlic pods crushed

cumin seeds

mustard seeds

salt to taste

chilli powder

turmeric powder

garam masala

goda masala

vada pav masala

The beans- to be sprouted

1.) Soak the moth, moong and kala chana overnight and then wrap it in wet cloth for a day or two till the beans are sprout well.

2.) Pressure cook the sprouts with potatoes and tomatoes.

3.) In a pan heat some oil, add cumin seeds and mustard seeds, once the seeds start spluttering add the chopped onions and garlic. Once the onions are cooked and translucent, add red chilli powder, turmeric powder, garam masala, goda masala and roast for a few minutes.

4.) Add the cooked sprouts to the masala mixture with enough water. Let it come to a boil and then add salt and a pinch of the dry garlic chutney. Add some lemon juice and mix well.

The Fiery Hot Cauldron

The fixings

In a separate bowl mix curds into a smooth paste.

Keep Chopped red onions, lemon wedges and farsaan (hot mix) ready  for garnishing

To serve

In a deep bowl pour the hot misal and garnish with curds, onions and hot mix. Serve with pav or dinner rolls.

The Bowl that doesn't last more than a few minutes..

I am sending this as my entry to My Legume Love affair- Hot and Spicy event on Suganya's blog- Tasty Palettes. 

My Legume Love affair is a fantastic monthly blog event started by Susan- The Well Seasoned Cook.  Do visit the past entries for tons of wonderful recipes with lentils and legumes.

Thanks Suganya for hosting the Sixth Helping!

And on en ending note -Wishing you all a Sweet and Spicy New Year! :)