Pav Bhaji - Indian Street Food Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Originally from the streets of Mumbai, pav bhaji consists of a one-pot spicy vegetable mash (bhaji) served with soft dinner rolls (pav), garnished with a squeeze of lemon, chopped onions, cilantro, and dollops of butter. This is a lower-carb version of the dish.
BHAJI
1 TB butter
1 cup/150 gm diced red onion
1 medium plum or Roma tomato (4 oz/110 gm), diced
1 TB tomato paste
2 tsp ground coriander
2 tsp paprika
1 tsp ground cumin
¼ tsp cayenne
2 cups/200 g roughly chopped cauliflower
¾ cup/120 g frozen green peas
1 small red bell pepper (110 gm), diced
¼ cup/30 g yellow moong dal, soaked for 30 minutes and rinsed. You may substitute red lentils)
1 tsp salt
⅔ cup/160 ml water, plus more as needed
1 TB lemon juice
6 slices low-carb bread, approximately 55 g each
2 tsp butter
2 TB chopped cilantro
4 lemon wedges for garnish
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Directions: |
Directions:1. Heat the butter in a large saucepan that has a lid, over medium-high heat. See aside 2 TB diced onions for garnish and add the rest to the the pan. Cook until the onions are lightly browned, about 5 minutes.
2. Add the tomatoes, tomato paste, coriancer, paprika, cumin, cayenne. Mix well and cook until well incorporated and the tomatoes break down 3-4 minutes. Add a TB of water to deglaze the pan if necessary to prevent sticking/burning.
3. Add the cauliflower, peas, bell pepper, moong dal, salt and water and mix. Bring to a boil and reduce the heat to low. Simmer, covered until the lentils are done - 20-30 mintues. Add more water if needed.
4. Mash the vegetables and lentils together using a potato masher, or pulse a few times with an immersion blender. The bhaji should still have some texture. Add the lemon juice and mix.
5. Toast the brea in a skillet at medium heat using ½ tsp butter per slice. Serve the bread with the bhaji. Garnish with cilantro, reserve onion and lemon wedges. |
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Number Of
Servings: |
Number Of
Servings:3 servings |
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