Misal Pav (serves 2)
Ingredients:
- 1 cup sprouted moth beans
- 1 small onion, chopped
- 1 small tomato, chopped
- 1 tbsp kanda lasun masala
- 2 tbsp oil
- Salt to taste
- 4 pav buns
- For garnish: sev, chopped onions, coriander leaves
Instructions:
- Cook sprouted moth beans until tender.
- Heat oil, sauté onions until golden.
- Add tomatoes and cook until soft.
- Add kanda lasun masala, salt, and cooked beans. Simmer for 10 minutes.
- Serve hot with pav, garnished with sev, onions, and coriander.
Tambda Rassa (serves 2)
Ingredients:
- 250g mutton, cut into pieces
- 1 onion, finely chopped
- 2 tbsp kanda lasun masala
- 2 tbsp oil
- 2 cups water
- Salt to taste
Instructions:
- Heat oil, sauté onions until golden.
- Add mutton and kanda lasun masala. Cook for 5 minutes.
- Add water and salt. Pressure cook for 3-4 whistles or until meat is tender.
- Simmer until the gravy thickens slightly.
- Serve hot with bhakri or rice.
Batata Vangi (Potato & Eggplant Curry) (serves 2)
Ingredients:
- 1 medium potato, cubed
- 1 small eggplant, cubed
- 1 onion, chopped
- 1 tbsp kanda lasun masala
- 2 tbsp oil
- Salt to taste
Instructions:
- Heat oil, sauté onions until golden.
- Add potato and eggplant. Cook for 5 minutes.
- Add kanda lasun masala and salt. Mix well.
- Cover and cook on low heat until vegetables are tender.
- Serve hot with chapati or rice.