Misal Pav

Name: Misal Pav
Total time: 2700 s
Yield: 4 persons
Cuisine: Indian
Ingredients: 2 cup moth sprouts; 2 tsp oil; 1 finely chopped tomato; 1 finely chopped onion; 2-3 cloves garlic; 1 small piece ginger; 3 tbsp dry coconut; 1/4 cup water; 3 tbsp oil; 1 tsp mustard seeds; 1 tsp cumin seeds; 7-8 curry leaves; 1 tsp kashmiri red chilli powder; 1/4 tsp turmeric powder; 1 tsp coriander powder; 1 tsp garam masala/goda masala; 1 tsp jaggery; as required Salt; 5 cup water; 1 finely chopped onion; 2 tbsp finely chopped coriander; 2 cups farsan/mixture/spicy sev; 8 pavs; 1 lemon

Deepa Rupani @dollopsbydipa

અમદાવાદ

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#cookpadindia
Misal Pav is a popular streetfood Maharastra, India, which is a combination of misal and pav, topped up & served with onions, lemon, coriander, farsan or sev. This spicy, tangy delicacy is so filling that it can be a mini meal. Misal has two parts, one is thick curry of dew beans/moth/matki sprouts and other is spicy watery gravy called 'Rassa' or 'Kat'. Usually these two are mixed according to taste.
Misal Pav has several variations in it's preparation within Maharashtra. Mumbai style misal, Puneri misal and Kolhapuri misal are more popular. Puneri misal pav is served with poha. While Kolhapuri misal is considered spicest of all versions of misal.

Deepa Rupani @dollopsbydipa

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Ingredients

45 minutes

4 persons

2cup moth sprouts
For masala paste:
2 tspoil
1finely chopped tomato
1finely chopped onion
2-3cloves garlic
1small piece ginger
3 tbspdry coconut
1/4cup water
Other ingredients:
3 tbspoil
1 tspmustard seeds
1 tspcumin seeds
7-8curry leaves
1 tspkashmiri red chilli powder
1/4 tspturmeric powder
1 tspcoriander powder
1 tspgaram masala/goda masala
1 tspjaggery
as required Salt
5cup water
For serving :
1finely chopped onion
2 tbspfinely chopped coriander
2cups farsan/mixture/spicy sev
8pavs
1lemon

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Steps

45 minutes

1

Pressure cook sprouted dew beans by adding salt, 1/4 tsp turmeric powder and one cup water for one whistle on high flame. Turn off the heat and keep aside.
2

For masala paste, heat 2 tsp oil, saute giger-garlic for few seconds. Then add onions and saute till it turns golden brown.
3

Further add coconut and saute fir a while. Then add tomatoes and saute till they turn soft. Turn off the heat.
4

Cool the mixture completely, then grind it into a smooth paste by adding about 1/4 cup of water.
5

Heat 3 tbsp oil in a pan, add mustard seeds, cumin seeds, curry leaves. Once they splutter, add all dry spices and saute them on slow flame till they turn aromatic.
6

Then add prepared paste and saute well till oil separates from the paste.
7

Add pressure cooked sprouted dew beans, salt,jaggery and about 4-5 cups of water.
8

Cover and let it simmer for 8-10 minutes or till oil started to float on top.
9

Serve with pav, topped up with farsan, coriander and onion. Add more Rassa /kat/gravy from sides.
10

Note: for authentic misal add more oil and chilli powder.