CHANA DAL PAV BHAJI

Step 1

Wash, drain and soak chana dal in water overnight or for 2 to 3 hours. I have skipped this and that works too!

Step 2

Just before making pav bhaji, in a pressure pan, add the soaked and drained chana dal and chopped vegetables (potatoes, carrots, beets), add a splash of water just enough to soak them and pressure cook for 2 to 3 whistles.

Step 3

Once the pressure drops, mash the vegetables and cooked dal well with a potato masher.

Step 4

Meanwhile, in a deep saucepan, heat oil.

Step 5

Once the oil is hot, add the chopped onions, slit green chilies and grated garlic; sauté for a few minutes until the onions are soft and translucent.

Step 6

Stir in chopped tomatoes, sprinkle a dash of salt and cook on medium heat until the onions are soft and mushy.

Step 7

Add red chili powder and Pav Bhaji Masala Powder, mix well and fry again on medium heat, stirring continuously until the oil separates.

Step 8

Time to add the mashed veggies and dal. Mix well and add water according to the consistency you want. Some like it thick and some thin.

Step 9

Stir in salt to taste and a dash of sugar if needed to balance the flavors. If needed at this stage, you can add more Pav Bhaji masala powder or even garam masala powder (your favorite).

Step 10

Simmer the mixture for about 5 to 7 minutes.

Step 11

Just before removing from stove, stir in butter, finely chopped cilantro and a squeeze of lemon/lime juice.

Step 12

Mix well and serve hot with buttered and roasted pav buns/bread slices, a shower of finely chopped onions and a wedge of lime/lemon.

Step 13

If needed, top with a blob of butter again, mix in and enjoy!