Misal pav is a dish from the Indian state of Maharashtra. It consists of Misal (a spicy curry usually made from sprouted moth beans) and pav (a type of Indian bread).The final dish is topped with Farsan or Sev, onions, lemon and coriander.
Misal pav from Kolhapur is known for its high spice content and unique taste. There are different versions of Misal pav such as Puneri Misal, Khandeshi Misal, Nashik Misal and Ahmednagar Misal. Misal is prepared in part with sprouted lentils and has less water content and a watery, spicy “cut” It has two parts, a thick curry of Matki, called Usal, and watery gravy(Rassa). The best part about Misal Pav is that its suits Breakfast, Dinner and any other time you wish to have it. Personally Misal Pav is my favorites Recipe all time Enjoy how to make Misal Pav Recipe step by step.
How to Make Maharashtrian Spicy Street Food Misal Pav
Ingredients:-
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1. Sprouts – 200Gms(Sprouted Moth Beans)
2. Onion – 2 nos( 1 sliced and 1 finely chopped)
3. Coconut powder – 1 cup
4. Tomato – 2 Medium Size
5. Garlic – 8 to 10 cloves
6. Ginger – 1 inch piece
7. Oil – 6 Tbsp
8. Coriander leaves – Copped
9. cumin seeds – 1/4 tsp
10. Bay leaf – 3 leaf
11. Cinnamon – 1 inch piece
12. Dry Chilli – 1
13. Red Chilli Powder- 1 1/2 tsp
14. Jeera Powder – 1/4 tsp
15. Garam Masala – 1/2 tsp
16. Turmeric powder – 1/4 tsp
17. Salt – to teste
18. Farsan – 250 gms
19. Lemon – 1 no
20. Ladi Pav – 2 pcs
Instructions:
- First of all, we will wash the Sprouts. Now add some water, Turmeric powder and some salt in it, after that we will boil the Sprouts by giving one whistle in the cooker. Now keep the cooker aside to cool down.
2. After that take a Broad Nonstick Pan and heat the oil in a Pan. First add Sliced onion, Sliced Tomato’s and Coconut powder one by one and dry roast on high flame for 2 to 3 minutes. After 2 to 3 minutes, turn off the gas and let the masala(Spices) cool completely. Now take a Mixie jar, add roasted Spices and also add Garlic-8 to 10 Cloves, Ginger – 1 inch piece. Now grind it finely in the Mixie. Now our masala is ready for liquid gravy.
3. For Misal hit the oil in a broad nonstick pan. Add the cumin seeds, when the seeds crackles add Cinnamon – 1 inch piece, Bay leaf – 3 leaf, Dry Chilli – 1 now add chopped onion and saute on medium flame for 3 to 4 minutes.
4. Now add the prepared Misal masala add Red Chilli Powder- 1 1/2 tsp ,Jeera Powder – 1/4 tsp, Garam Masala – 1/2 tsp, Turmeric powder – 1/4 tsp, Salt – to teste, saute on medium flame for 1 minute. Add little water mix well and cook medium on flame 5 to 6 minutes. Keep stirring in between. Now add cooked sprouts and mix well.
5. Now add hot water according to the consistency you want, now let it boil well for 7 to 10 minutes on medium gas, put a little chopped Coriander leaves and save some for garnishing. now turn off the gas.
6. Now time to garnishing. Take a plate or bowl and pour Misal Gravy in it, pour extra Rassa in it. add some mix Farsan over it and chopped onion and chopped Coriander leaves sprinkle on it and garnish with lemon.
7. My favorite Misal Pav is ready to eat.
Try this recipe at your home and share you experience with us.
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