Misal Pav
Misal Pav is a popular Maharashtrian breakfast dish made with sprouted beans in a spicy masala gravy topped with farsan and onions and served with Pav or bread
Ingredients
- ½ cup Moth Beans or Matki or 2 cups Sprouted Moth Beans
- 8 tbsp Kolhapuri Masala
- 2 large Onions + 1 medium onion roughly chopped for garnishing
- 2 large Tomatoes
- 1 tsp Kashmiri Red Chilli Powder
- 1 tsp Ginger Garlic Paste
- 7-8 tbsp Oil
- 1 tsp Turmeric Powder
- ¼ tsp Asafoetida
- 2 cups Misal Farsan
- 1 tsp Mustard Seeds
- 1 tsp Cumin Seeds or Jeera
- Fresh Coriander Leaves finely chopped for garnishing
- 1 Lemon
- 15 nos. Pav
- Butter for toasting Pav
- Salt to taste
Instructions
- This recipe requires 2 cups of sprouted moth beans. If you already have the moth beans, you can skip the sprout making process below.
- For making sprouts, wash and soak ½ cup of Moth beans or Matki overnight.
- The following morning, drain the water from the soaked moth beans and transfer to a muslin or cotton cloth and tie it like a potli bag. Place this in a vessel. Leave this for a day or longer till the sprouts appear.
- The sprouts should be ready after one day or bit longer depending on the weather. Half cup of moth beans should yield around 2 cups of sprouts.
- Pressure cook the prepared moth bean sprouts (2 cups) in 4 cups of water along with some salt and a pinch of turmeric powder only for one whistle.
- Drain the stock from the cooked moth beans and keep the stock aside. This stock will be used to make the Kat or the thin gravy.
- Now first for preparing the sprouts masala, heat 2 tablespoons of oil in a kadai and add mustard seeds and cumin seeds. Once it sputters, add ⅛ of teaspoon of hing and add half of the finely chopped onion and cook till it turns pink.
- Next add half of the finely chopped tomatoes and some salt and add some turmeric powder and cover and cook till the tomatoes are soft and mushy.
- Now add 3 tablespoons of Kolhapuri masala and some water and cook for 2 to 3 minutes.
- Finally add the cooked sprouts and gently mix it. Cook for couple of minutes.
- Garnish with fresh chopped coriander leaves and mix well. The sprouts masala is ready, keep it aside.
- For preparing the kat or thin gravy, in a separate kadai, heat 5 to 6 tablespoons of oil and add the remaining finely chopped onion and 1 teaspoon of ginger garlic paste and mix.
- Cook the onions on medium flame till they are golden brown.
- Now add the remaining finely chopped tomatoes and some salt and cook for couple of minutes.
- Now add ½ teaspoon of turmeric powder, ⅛ teaspoon of hing, 1 teaspoon of Kashmiri red chilli powder (for rich colour) and 5-6 tablespoons of Kolhapuri masala and mix well.
- Add some of the reserved stock and let it cook on medium flame till the oil starts separating.
- Now add the remaining stock to the masala and cook further for 7 to 8 minutes till the oil completely starts floating on top. The kat should be thin.
- Finally add some finely chopped fresh coriander for garnishing and turn off the stove. Kat is ready.
- Scoop out some of the floating oil from the kat and keep this aside. This will be used in the garnishing when we serve the misal pav.
- Toast the pav buns with little butter.
- For assembling the misal, add a big ladle of the sprout masala to a shallow dish. Now add around 2 ladle of the Kat gravy. Add around 2 to 3 teaspoon of the reserved oil separated from the kat.
- Add some finely chopped raw onion and top with a big handful of farsan and garnish with fresh coriander leaves. Serve with the toasted pav and a wedge of lemon on the side.
Notes
- Though matki sprouts tastes best for this recipe, you can also use mixed sprouts.
- Make sure not to overcook the sprouts. Just one whistle in pressure cooker should suffice.
- The recipe for the Kolhapuri masala is given in the link below. The quantity mentioned in the above recipe is for the moderately spicy version of the Kolhapuri masala. If your Kolhapuri masala is spicy, reduce the amount accordingly.
- Be generous with oil in this recipe, as it gives a nice flavour and taste. Oil has to float on the kat.
- Try using the misal farsan as compared to regular mixture namkeen.
- Serve immediately after adding the farsan on top, else it will absorb all the kat and become soggy.
- You can also serve this misal with bread instead of pav.
- Misal pav can be had for breakfast or snack or even as a complete meal.