Mishaal Pav ( Mixed Pulses and Buns).

Mishaal means mixed Pulses. This curry is specially made of mixed pulses like green gram, avade kaalu, whole channa and even you can mix pea pods.  Pav is buns. Mishal Pav is very nice to eat during rainy season and Eating pulses during rainy season help us to keep our body warm too. This curry goes well with chapatis or pooris too. Here is a recipe of Mishaal Pav of My style.....
Things needed :
Whole Moong : 1 cup
Peas : 1/2 cup.
Avade.( one variety of pulse): 1/2 cup.
Pav bhaaji Masala: 1 Tea spoon.
Onions : 4 ( Medium size).

Potatoes : 2 ( Medium Size).
Tomatoes : 2 to 3 ( Medium Size ).
Salt : to taste
Turmeric powder : a pinch.
Jeera : 1 Tea spoon.
Coriander leaves : 2 Table spoons.
Ginger : 1 Tea spoon. ( Grated).
Green chillies : 2
Oil : 1 Table spoon.
Butter : 4 to 5 Table spoons.
Buns : 2 packs.( about 8 Numbers).

Method : Wash and  soak in water for 6 to 8 hours. Pressure cook all the pulses together  with a cup of water for 8 to 10 minutes and leave it for cooling. Wash and cut potatoes, onions, green chillies tomatoes into small pieces and keep it aside. Cut coriander leaves and grate ginger and keep it aside. Boil Potatoes using little water ( cook ) till soft and keep it aside.
 Now keep a pan on the fire and add oil and heat. Add jeera, grated ginger and cut green chillies . Fry them for 1 minutes and add cut onions and fry nicely till brown. Now add cooked potatoes and tomatoes. Mix well and cook them for 2 minutes. Now add Pav bhaji Masala and salt to it and add cooked  Pulses to the mixture and add  turmeric to it. Cook nicely for 5 minutes. Let it get thick. Remove from the pan and pour it to the serving bowl. Now add coriander leaves to the curry. Add 1 table spoon of butter to the curry and serve with hot buns and little cut onions.

The buns should be heated on tava using the butter. Cut  buns in the mid equally and apply butter on both the sides of the bun and heat them on the tava.( Both side should be heated, see that it does not get burnt).
Note : You can eat this curry with a thick Sev also. Spread the Sev on the top of the curry just before serving.  Can add red chilly powder( 1/2  tea spoon ) to the curry to get hot and spicy taste.
Serves : 4 to 5.

Capsicum and Carrot Dry Curry ( Palya ).

Capsicum and Carrot dry curry can be eaten with Rice, chapatis, pooris, bread, buns or even with Dosas.

Things Needed :
Carrots : 2
Capsicums: 2
Green chilly : 2
Fresh coconut : 1 Table spoon.
Oil : 1 Tea spoon
Mustard seeds : 1/2 Tea spoon.
Urd daal : 1/2 Tea spoon.
Jeera: 1/2 Tea spoon.
Curry leaves : 5 to 6 leaves.
Coriander leaves :   1 Table spoon ( cut).
Salt : to taste.

Turmeric powder: a pinch.
Wash and cut carrots, capsicum, green chillies and coriander leaves in to small pieces and keep it aside. Grate fresh coconut and keep it aside.
Now keep a pan on the fire.  Heat the pan and put oil. Add mustard seeds and urd daal to it. Let it spurt. Add jeera and cut green chillies fry for 1 sec and add cut capsicum and carrots. Mix well and add 1/4 cup of water to it. Let it cook until the carrots become soft or cooked. Add salt and turmeric powder. Mix thoroughly.  Add fresh coconut and cut coriander leaves and mix it well. Serve hot carrots and capsicum dry curry with Hot rice and a spoon of fresh ghee on the top.
Note : You can add potatoes to the curry instead of coconut. ( Wash and cut potatoes into small pieces and add it along with carrots). You can use this curry to make sandwiches  or simply but this curry in between the buns and have them as snack. Can use more chillies if you like it hot.
Serves 2 to 3.