Popular Traditional Maharashtrian Misal Pav is a spicy curry with sprouted moath beans or mixed sprouts and is served hot topped with a dash of farsan and finely chopped onions and lemon wedges  along with Pav.

Recipe:

  • 2 tbsp oil
  • 1/4th tsp mustard seeds
  • 1/4th tsp cumin seeds
  • A pinch of asafoetida
  • 5 curry leaves
  • 11/2 cups sprouted matki ( moath beans) or mixed sprouts
  • 1/2 cup potato chopped into small cubes
  • 3/4th cup onion very finely chopped
  • 1/2 tomato very finely chopped
  • 1 tbsp dry grated coconut or freshly scraped coconut
  • 1/4th” piece of ginger, 6 cloves of garlic, 1 green chilly, 2 sprigs of coriander leaves crushed using a mortar and  pestle
  • Two pinches turmeric powder
  • 4 to 5tsp kashmiri red chilli powder(adjust to individual taste)
  • 1 tsp coriander powder
  • 1/2 tsp cumin powder
  • 1/4 to 1/2 tsp garam masala powder
  • Salt to taste
  • Finely chopped onion , coriander leaves to garnish , lime wedges and mild flavoured farsan to top the Misal.

Method:

  • Roast fresh coconut till brown on low flame. Grind it to a smooth paste along with a pinch of turmeric, 1 tsp. red chili powder and keep aside.
  • Heat 2 tbsp oil in a flat pan, add mustard seeds, when they splutter add a pinch of asafetida, add finely chopped onions, sauté well till its light brown in color then add ginger garlic green chilly coriander leaves paste, curry leaves, sauté well till you get the aroma.
  • Add turmeric powder, red chili powder, sauté well , add chopped tomatoes, sauté till oil leaves the sides. Add sprouted matki and chopped potato, sauté well, then add hot water just enough to cook the sprouts and potatoes.
  • When 3/4th done add the ground masala and water to get even consistency. Add coriander powder, cumin powder and let it boil. Lastly add garam masala, salt and cook till done. Garnish with coriander leaves.
  • While serving take Misal  in a bowl, add finely chopped onion, mild flavoured farsan and a dash of lemon. Serve with pav/ bread.

Note:

  • Use mild flavored mix farsan so that the basic flavor of misal remains intact.
  • If using dry coconut roast it in a tsp. of oil to get maximum flavour.
  • Adding hot water gives the oily look to the Misal

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