Purple Levant Pav Bhaji
I wanted to fuse Maharashtrian Indian with Levantine/Mediterranean; I created this recipe after a long back and forth with gen AI. The main difficulty was to prevent it from tasting like a dessert from of the purple sweet potatoes and carrots. I used a pinto/chili base and added heavy and sour notes - Sumac, Lemon, and Mos-Ness dressing - to keep it from sliding into sugar-land. The (TJs) Miso broth adds an extra layer of savory that balances the Pav Bhaji masala. It’s a multipurpose dish; earthy, bright, and works perfectly over rice or tucked into a quesadilla.
PREP TIME
10 minutes
COOK TIME
50 minutes
INGREDIENTS
17
Serves: 4
Ingredients
- 0.5 tsp0.5 tsp0.5 tsp Mustard Seeds, 2 of a fingernail sized scoop
- 0.25 tsp0.25 tsp0.25 tsp Cumin Seed, Whole, 1 of a fingernail sized scoop
- 0.25 tsp0.25 tsp0.25 tsp Asafoetida Powder, 1 of a fingernail sized scoop
- 0.5 whole0.5 whole0.5 whole Fresno Chiles, finely chopped
- 2 whole2 whole2 whole Green Onion (Scallion), chopped, whites and greens separate
- 1 tsp1 tsp1 tsp Tarragon, Dried, or fresh
- 1 whole1 whole1 whole Purple Sweet Potato, The soul of the dish
- 1.5 whole1.5 whole1.5 whole Carrots
- 0.5 cup0.5 cup0.5 cup Miso Broth, or any kind of preferred broth, or water
- 1 whole1 whole1 whole Pinto Beans, I used a TJs can
- 1.5 tsp1.5 tsp1.5 tsp Pav Bhaji Masala, I used the Mumbai style one. 1-2 tsp based on Indian Spice tolerance/preference
- 3 pinch3 pinch3 pinch Black Pepper, ground (I eyeballed the amount to my tastes)
- 1 pinch1 pinch1 pinch Allspice, Ground
- 1 Tbsp1 Tbsp1 Tbsp Mos-Ness French Dressing, I used the Schlotterbeck & Foss one
- 1 tsp1 tsp1 tsp Sumac
- 3 bunch3 bunch3 bunch Lemon Juice, 3 squirts from a bottle, or the equivalent to taste
- 0.5 pinch0.5 pinch0.5 pinch Himalayan Pink Salt, or regular salt, to taste
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Bloom oil, 2 fingernails Mustard seeds, 1 fingernail Cumin seeds, and 1 fingernail Hing (Asafoetida) in a pressure cooker.
- Once they pop, saute 1/2 minced Fresno chili and the whites of 2 Green Onions.
- Once the onions are partly translucent, stir in 1 cubed Stokes potato and 1.5 sliced carrots.
- Add 1 tsp Dry Tarragon and 1/2 cup (Miso) broth/water and pressure cook for 2 whistles, then turn off heat and let it sit to finish cooking.
- Open lid and add 1 full can Pinto beans (rinsed), the Green Onion tops, 2 tsp (Mumbai) Pav Bhaji masala, Black Pepper, a pinch or two of salt, and a pinch of Allspice.
- Simmer on Med-High, stirring gently until the starch forms a thick, solid purple lacquer coating the beans. (Avoid adding extra liquid unless necessary).
- Turn off heat, and stir in 1 tbsp Mos-Ness dressing (or a refined onion vinaigrette), 1 tsp Sumac, and 3 heavy squirts of Lemon.
- Top with a decent crush of Pink Salt to taste.
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My Notes:
About This Recipe
Show nutritional information
Coconut Free Dairy Free Egg Free Entrées Gluten Free Nut Free Other Pescetarian Plant Based Shellfish Free Sugar Alcohol Free Vegan Vegetarian| This is our estimate based on online research. | |
| Calories: | 112 |
| Fat: | 1 g |
| Carbohydrates: | 18 g |
| Protein: | 2 g |
| Cholesterol: | 0 g |
| Sodium: | 251 mg |
| Fiber: | 5 g |
| Sugars: | 6 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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