Misal Pav recipe | Usal-Misal pav

Misal pav is one of the most popular dish of Maharashtrian. This mouthwatering recipe is cocktail of savory and sprouts. Misal is made in varoius ways and it differ from place to place. The most famous and spicy one is the Kolhapuri misal. In some places potatoes or poha is used as a base. Misal is usually served with pav or bun. I even like to have it with plain steamed rice. This can be prepared by sprouted moth beans or sprouted mixed beans and spice level can be adjusted according to your taste. It makes a great breakfast, lunch or even snack.

Ingredients for Misal:

1 Cup Moth beans / Mixed sprouts
1/2 cup finely chopped onions
1/2 cup finely chopped tomatoes
1 tablespoon kashmiri chilli powder
1/2 teaspoon goda masala (can even use garam masala but taste would differ)
1/4 teaspoon coriander powder
1/4 teaspoon mustard seeds
1 tablespoon ginger, garlic and green chilli paste
1/4 teaspoon turmeric powder
2-3 pinch of asafoetida
few curry leaves
water
oil
salt to taste

For serving:

4-5 Pav/Bun
few finely chopped onions and coriander leaves
lemon wedges
1 cup farsan or chiwda

Method:

• Rinse the sprouts under running water and drain out the water and keep it aside.
• Heat a kadai or heavy bottom pan and add some oil and mustard seeds and allow it to crackle.
• Add asafoetida/hing and curry leaves.
• Then add ginger, garlic and green chilli paste and saute until raw smell diminishes.
• Add finely chopped onions and saute well.
• Once onions turns to golden brown throw in the finely chopped tomatoes.
• Saute everything together until tomatoes are all melted.
• Lower the flame and add all the spices like kashmiri chilli powder, goda masala, coriander powder and salt.
• Next add the sprouted moth beans and mix well with the spices.
• Add water so that moth beans get cooked. Can also cook sprouts in pressure cooker separately.
• Cook until the sprouts get cooked and gravy thickens. Switch off the flame.
• Heat a pan and butter the pav from both side and toss them on pan for few seconds. Then on a serving dish add misal gravy halfway then add the mixed farsan or chiwda and sprinkle some finely chopped onions and coriander leaves on top and serve along with lemon wedges and Pav.
• Misal Pav is ready.

Pictorial:

   Rinse the sprouts under running water and drain out the water and keep it aside.

Heat a kadai or heavy bottom pan and add some oil and mustard seeds and allow it to crackle.

                                                Add asafoetida/hing and curry leaves.

  Then add ginger, garlic and green chilli paste and saute until raw smell diminishes.

                                                Add finely chopped onions and saute well.

         Once onions turns to golden brown throw in the finely chopped tomatoes.

                       Saute everything together until tomatoes are all melted.

Lower the flame and add all the spices like kashmiri chilli powder, goda masala, coriander powder and salt.

                    Next add the sprouted moth beans and mix well with the spices.

Add enough water so that moth beans get cooked. Can also boil sprouts in pressure cooker separately.

                       Cook until the sprouts get cooked and gravy thickens.

                                                        Misal is ready to be served.

For Assembling:
Heat pan and butter the pav from both side and toss them on pan for few seconds. Then on a serving dish add misal gravy halfway then add the mixed farsan or chiwda and sprinkle some finely chopped onions and coriander leaves and serve along with lemon wedges and Pav.

Notes:

1. Can use garam masala powder instead of goda masala powder, but taste would differ.
2. Adjust spice level as per your taste.