Misal Paav

Name: Misal Paav
Total time: 1200 s
Yield: 4-5 servings
Cuisine: Indian
Ingredients: 1 cups Mixed Pulses (approx 2 1/2 cup sprouted pulses); 1 Large Onion; 1 Tomato; 3/4 tsp Ginger Garlic Paste; 1/2 tsp Turmeric Powder; 1 1/2 tsp Kalaa Masala (masala from Beed) / Malvani Masala; 1/2 tsp Kashmiri Red Chilli Powder; to Taste Salt; As needed Coriander Leaves For Garnishing; 1/2 Small Onion Sliced; 1/3 cup Grated Dry Coconut (Sukka Khobra); 1 tsp Oil; 1 1/2 tbs Oil; 1/2 tsp Mustard Seeds; 1/4 tsp Asafoetida; Finely Chopped Onions As Desired; As needed Lemon Wedges; As needed Farsan

Pooja M. Pandit @pan_poo_

#morningbreakfast #MaharashtrianRecipe #Healthy
Misal Paav is a traditional Maharashtrian dish made using sprouted pulses. It is either made using mixed pulses or just with moth beans or dry white peas. There are many versions of misal paav in Maharashtra.

Here I have prepared a misal using mixed pulses which are available at grocery store or can be made using left over pulses from the pantry. I have used the sprouting method as it increases the nutrition value of the pulses. The dry coconut masala along with the kaalaa/malvani masala gives this misal a very delicious taste. And in case these masalas are unavailable, then even garam masala can be used as a substitute!

This dish is so versatile and filling as well as nutritious too, that it can be served for breakfast, lunch or dinner or even during a party or function!

Pooja M. Pandit @pan_poo_

This dish is so versatile and filling as well as nutritious too, that it can be served for breakfast, lunch or dinner or even during a party or function!

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Ingredients

20 min

4-5 servings

1 cupsMixed Pulses (approx 2 1/2 cup sprouted pulses)
1Large Onion
1Tomato
3/4 tspGinger Garlic Paste
1/2 tspTurmeric Powder
1 1/2 tspKalaa Masala (masala from Beed) / Malvani Masala
1/2 tspKashmiri Red Chilli Powder
to TasteSalt
As neededCoriander Leaves For Garnishing
To Be Roasted :
1/2Small Onion Sliced
1/3 cupGrated Dry Coconut (Sukka Khobra)
1 tspOil
For The Tempering :
1 1/2 tbsOil
1/2 tspMustard Seeds
1/4 tspAsafoetida
For The Accompaniments :
Finely Chopped Onions As Desired
As neededLemon Wedges
As neededFarsan

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Steps

20 min

1

To make Misal Paav, first we need to soak the mixed pulses in sufficient water, a day before preparation i.e. the previous morning.
2

At night, or after about 8-10 hours of soaking, wash the pulses well and drain out all the water.
3

Tie them up in a clean, wet, and well squeezed kitchen towel or muslin cloth.
4

Keep this bundle in a container overnight, or for 8-10 hours covered with a lid. This helps the pulses in sprouting better.
5

Next morning, add water upto pulses level and cook them in a pressure pan for 3 whistles and then on low flame for about 5 minutes.
6

For the coconut masala, heat a kadhai and add oil to it. When it heats up add the sliced onions and saute till translucent.
7

Now add the dry grated coconut and saute till it turns slightly brown.
8

Swtich off the heat and let the mixture cool. Grind it in a mixer grinder using water as required, to get a smooth paste.
9

For the final preparation, heat a saucepan and add oil to it.
10

When it heats up add the mustard seeds. As soon as they splutter, add the asafoetida.
11

Add to this the chopped onions and saute till slightly browned.
12

Add the ginger garlic paste and saute for about two minutes.
13

Now add the turmeric powder and saute further.
14

To this add the chopped tomatoes and cook till they turn mushy. Add the red chilli powder as well as the kalaa/malvani masala and mix well.
15

Add the cooked sprouts as well as the ground coconut paste. Add salt to taste and some water to get a slightly thin gravy and bring it to a boil.
16

After it reaches a boiling point, reduce the heat and let simmer for a few minutes.
17

Switch off the heat and garnish with chopped coriander leaves.
18

Serve this delicious and nutritious Misal with some soft laadi paav or bread of choice. It tastes great with simple chapatis or tavaa parathas too!
19

Do serve some finely chopped onions, lemon wedges and some farsan to be sprinkled on the misal without which it is simply incomplete!

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Pooja M. Pandit @pan_poo_

on March 02, 2019 09:37

I am a home cook, and I like to cook traditional as well as fusion food. Learnt to cook by trial and error and lots of experiments, reading cook books and watching cooking shows whether Indian or from abroad! I like to be perfect in my work, and the same applies to cooking as well! I have a blog on WordPress.com https://tastyrecipesfrompooja.wordpress.com/ where I share the recipes of my home cooked food!