Misal Pav Quesadilla
Servings - 3
INGREDIENTS
Water - 800 milliliters
Sprouted moth beans - 300 grams
Oil - 1 tablespoon
Ginger - 1 tablespoon
Garlic - 1 tablespoon
Onions - 130 grams
Grated coconut - 30 grams
Oil - 1 tablespoon
Turmeric - 1/2 teaspoon
Red chili - 1/2 teaspoon
Garam Masala - 1/2 teaspoon
Salt - 1/2 teaspoon
Kanda lasoon masala - 1 tablespoon
Water - 450 milliliters
Mixed namkeen - 100 grams
Onions - 20 grams
Lemon juice - 1 teaspoon
Multigrain tortilla wrap - 3
Mozzarella cheese - 200 grams
Onions - 25 grams
Coriander - 2 tablespoons
PREPARATION
1. In a skillet, add 800 milliliters water and 300 grams sprouted moth beans. Bring to a boil and cook for 5–7 minutes.
2. Drain the beans and set them aside.
3. Heat 1 tablespoon oil in pan, add 1 tablespoon ginger, 1 tablespoon garlic, and 130 grams onions. Sauté for 1 - 2 minutes.
4. Add 30 grams grated fresh coconut and cook for another minute.
5. Remove from the heat, transfer the mixture to a blender, and blend until smooth. Set aside.
6. Heat 1 tablespoon oil in a skillet, add 1/2 teaspoon turmeric, 1/2 teaspoon red chili, 1/2 teaspoon Garam Masala, 1/2 teaspoon salt, 1 tablespoon kanda lasoon masala and the blended mixture. Mix and cook for 2 - 3 minutes.
7. Add the boiled sprouted moth beans and water. Mix well and cook for 8–10 minutes.
8. Remove from hat and keep aside.
9. In a pot, add 100 grams mixed namkeen, 20 grams onions, 20 grams onions, the cooked sprouts, and 1 teaspoon lemon juice. Mix well.
10. Place a multigrain tortilla wrap on a flat surface. Sprinkle mozzarella cheese over one half, then add the prepared misal, chopped onions, coriander, and more mozzarella cheese. Fold the tortilla in half.
11. Place the quesadilla on a lightly greased grill pan and cook on both sides until golden brown and the cheese has melted.
12. Remove from the heat and cut in half.
13. Serve hot.