CHANA DAL PAV BHAJI

CHANA DAL PAV BHAJI– a thick, delicious and spicy mash of potatoes, veggies and chana dal with the quintessential Indian spice mix "Pav Bhaji Masala Powder"; perfect paired with ghee/butter roasted pav buns or bread slices.

Which Indian does not like or love pav bhaji, the ubiquitous Mumbai street food but now a global favorite in many Indian restaurants worldwide?

Although, being a south Indian I love my dosas, idlis, upmas and vadas, but when I find fresh bread, especially pav buns (Indianised dinner rolls), then, it is time to make this veggie rich Indian potato mash called “PAV BHAJI” which is flavored by this special spice mix called "pav bhaji masala powder", homemade or available in all Indian stores and online; any brand you prefer!

This spice mix is so unique; it imparts a wonderful, uber yum taste and flavor to this dish! I love the aroma it imparts, I love to add it to my rice and make Tawa Pulao whenever I have leftover rice or need a quick and filling one pot meal!

Why, I even stir in some of this spice mix in my wet and dry curries and gravies to amp up the flavor; my kids used to love this in their lunch boxes.

But, if you cannot find it anywhere, feel free to use your favorite garam masala powder or any spice mix like coriander powder and cumin/jeera powder etc.! I have tried that combo too and my hubby was never the wiser in distinguishing between the store bought masala and my homemade combo!

TRADITIONAL PAV BHAJI:

Regular pav bhaji has potatoes as the main ingredient with a medley of cooked veggies like capsicum/bell pepper, carrots, peas, green beans etc. to add more nutrition along with the base aromatics of onions, garlic, ginger etc.

You can check out my version of this uber tasting Indian street food here.

But the key spice in this is as I said, Pav Bhaji Masala powder.

CHANA DAL PAV BHAJI:

As you noticed, pav bhaji known everywhere has lots veggies which are absolutely nutritious along with potatoes which add to the carb level when paired with bread!

So, I decided to increase the taste and nutrition level by adding a protein like chana dal (split Bengal gram dal or split chickpeas without skin) and some fresh beetroots which not only adds a lovely sweetness, but imparts a lovely reddish color the curry.

All you need to do is soak the dal for a few hours and pressure cook with the other veggies! Once cooked and totally mashed, no one is going to notice the secret protein rich ingredient! My husband just could not figure it out; he said it tasted like the normal one!

Isn’t it a wonderful idea to add any kind of dal or protein to this delicious pav bhaji and make it more nutritious?

Substitute with any other dal and no one will be the wiser! Have leftover dal from the previous day, then all the more easier! Just mix it in! Just adjust the amount of spice powders to suit your taste.

SERVING SUGGESTIONS:

Pav bhaji always goes best with soft, buttery, ghee or butter roasted/shallow fried pav buns but many a times, I have used plain bread slices instead.

Just pan fry sliced pav buns or bread slices in plain butter/ghee or spiced up butter (add red chili powder, cilantro and pav bhaji powder to the melted butter/ghee) and serve immediately with hot Chana Dal Pav Bhaji along with sides of freshly chopped red onions and lemon/lime wedges!

On a low calorie trip? Then avoid the butter, use minimal oil and just dry toast the pav/bread slices or use a toaster.

Vegan? Then use only oil and no butter or ghee! Mmm, maybe vegan butter!

Any which way; you and your family are going to love this easy peasy Indian street food like feel of serving homemade Chana Dal Pav Bhaji.

Do give this a try foodie friends and feel less guilty about enjoying a large bowl of delicious, piping hot CHANA DAL PAV BHAJI for breakfast, lunch or dinner!

Rustle up a big batch and serve at parties or get togethers.

Enjoy and Happy Cooking!

Do check out these other Indian street food snacks you will like:

Now, jump into this recipe for lip smacking Indian street food delight CHANA DAL PAV BHAJI:

Yum

CHANA DAL PAV BHAJI

Prep Time: 15 minutes

Cook Time: 30 minutes

Serving Size: 2-3

A thick, delicious and spicy mash of potatoes, veggies and chana dal with the quintessential Indian spice mix Pav Bhaji Masal Powder; perfect paired with ghee/butter roasted pav buns or bread slices.

Ingredients

¼ cup chana dal (split chickpea/Bengal gram dal), wash and drain
2 small potatoes, peeled and chopped into small cubes
1/4 cup chopped bell pepper/capsicum
1/4 cup chopped carrots
¼ cup chopped beetroots
1 medium sized onion, finely chopped
3 to 4 cloves garlic, minced or grated
2 green chilies/jalapenos (slit vertically)
2 medium sized tomatoes, finely chopped
2 to 3 tablespoons Pav Bhaji Masala
1 tsp Kashmiri red chili powder
1/3 tsp hing/asafetida (optional)
2 tbsp oil
2 tbsp butter
½ wedge of lemon

FOR GARNISH/SERVING:

Finely chopped coriander leaves/cilantro
Lemon/lime wedges while serving
Finely chopped onions (preferably red onions)
Extra butter

Instructions

Wash, drain and soak chana dal in water overnight or for 2 to 3 hours. I have skipped this and that works too!
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.
Once the pressure drops, mash the vegetables and cooked dal well with a potato masher.
Meanwhile, in a deep saucepan, heat oil.
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.
Stir in chopped tomatoes, sprinkle a dash of salt and cook on medium heat until the onions are soft and mushy.
Add red chili powder and Pav Bhaji Masala Powder, mix well and fry again on medium heat, stirring continuously until the oil separates.
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.
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).
Simmer the mixture for about 5 to 7 minutes.
Just before removing from stove, stir in butter, finely chopped cilantro and a squeeze of lemon/lime juice.
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.
If needed, top with a blob of butter again, mix in and enjoy!

Notes

Adjust the amount of spices according to personal preference.

If you cannot find Pav Bhaji masala powder, use garam masala powder or any curry powder you have.

Amount and type of veggies can be adjusted to your choice.

To make it totally vegan, just avoid the butter or use vegan butter.

Instead of chana dal, you can use any other variety of dal like moong dal or masoor dal/red lentils to make a protein rich pav bhaji.

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