Skip to main content

Misal pav ( maharashtrian cuisine )

As an army officer's wife I get the opportunity to live in different places .I was never aware of the vast variety of Maharasthrian recipes until We got posted to Pune. Over a period of time I learnt a few recipes from friends which I have made several times now.Among those recipes,Misal Pav is one of my favorite . I prepare this quite regularly at home for either dinner or breakfast.I am sure if you are tasting it for the first time you will definitely like it.

Misal Pav is prepared with a few variations in different places in Maharashtra like Puneri Misal, Kolhapuri Misal etc.Though I have not tasted all the versions but I would love to try them when I visit those places.There are also a few variations in the way they serve misal pav like ether you serve tarri  on top of pav or serve separately  but believe me which ever way you choose the final product is just yummy
'Misal' is a spicy sprouted bean gravy topped with various farsaan (namkeen), chopped onions and coriander and can be served as it is or with Pav.'Usal' is moth bean curry and when it is made in a slight gravy form and garnished with farsaan and onions it is called 'Misal'.

Misal is supposed to be hot, fiery and slightly oily but one can prepare it as per their personal preferences.I make it bit healthy with less spices and oil .
sorry for the picture quality very soon i will post some more pictures of this dish ...

Ingredients:

6 Pav Buns
Butter,to roast Pav


For Matki Usal:

1 1/2 cups Matki(Moth beans) Sprouts,steamed
1 large Potato,boiled and cubed
1 Onion,finely chopped
2 tsp Ginger-Garlic paste
2 tbsp Spice paste(prepared as below)
1 tsp Kala Masala or Goda Masala or 1/4 tsp Garam masala
1/4 tsp Turmeric powder
1/2 tsp Red chili powder
5-6 Curry leaves
1/2 tsp Mustard seeds
a pinch of Asafoetida
Salt to taste
1 1/2 tbsp Oil

For Kat/Tarri(thin Gravy):

1 large Onion,chopped
2 Tomatoes,chopped
1/2 cup grated Dry coconut
4-5 Garlic cloves
3/4" Ginger,chopped
1 tsp Red chili powder
1 tsp Coriander powder
1/2 tsp Cumin powder
1/2 tsp Turmeric powder
1 tbsp Kala Masala or Goda Masala or 1/2 tsp Garam masala
1 tbsp chopped Coriander leaves
1/2 tsp Sugar
2-3 tbsp Oil
Salt to taste

To serve:

1 cup Mixed Farsan ( namkeen - Indian tea time snacks) 
2 Onions,finely chopped
1/4 cup chopped Coriander leaves
1 Lemon,cut into small wedges

Method:

To prepare Kat/Tarri(thin Gravy):

Heat 1 tbsp Oil in a pan and add chopped onions and fry until they turn slight golden brown in color.
Add garlic and chopped ginger and fry for a couple of minutes.
Add grated dry coconut and fry for 3-4 mins until it turns brown,do not burn it.
Add chopped tomatoes,coriander and cumin powder and fry until the tomatoes get mashed and form a pulpy mixture.It takes 4-5 mins.Cool the mixture completely and grind to a very smooth paste.Reserve 2 tbsp of this mixture to prepare Usal.
Heat 2 tbsp Oil in a kadai and add ground paste and fry again for 2-3 mins and add 3/4 tsp red chili powder,  turmeric powder, kala(or goda masala) and salt and fry for another 3-4 mins.
Add 3 cups of water and boil it for 7-10 mins until the oil starts floating on top.
Add chopped coriander leaves at the end.
In a separate small pan heat 1 tsp oil and add 1/4 tsp Red chili powder and sugar and remove it from heat immediately and add this to the kat/tarri gravy,do not mix it.This step is optional but gives the authentic look of oily layer on top.

To prepare Matki Usal:

To sprout Matki - Wash and soak matki(moth beans) overnight in water and wash it once with fresh water and drain the excess water and tie in a muslin cloth or use a sprout maker to make sprouts.It will take 12-15 hrs.
Steam the matki sprouts in cooker with a pinch of salt for 8-10 mins.
Heat oil in a kadai/pan and crackle mustard seeds and add asafoetida and curry leaves and fry for half a minute.
Add chopped onions and fry until they turn translucent.Add ginger garlic paste and fry until the raw smell goes away.
Add 2 tbsp of spice paste as prepared above and saute it for 2 mins.
Add steamed moth beans and boiled and cubed potatoes and fry for 2 mins.
Add turmeric powder, red chili powder, goda(or kala) masala and salt and fry it for another couple of mins.
Add 1/4 cup water and cover it and cook for 7-8 mins.The Usal should not be watery but should have slight gravy.

To roast pav:

Slice the pav buns and roast it slightly on tawa by applying butter .

To assemble Misal Pav:

layer-1 : In a deep plate add 2 ladles of Matki Usal and pour 1 ladle of Tarri/Kat(gravy) on top it.

layer-2 : Now add either 3-4 tbsp of Poha chivda .

layer-3 : Add a layer of finely chopped onions liberally and coriander leaves.You can squeeze lemon now or serve it in the plate. Lemon will add on taste to it.

layer-4:  Add a layer of mixed farsan according to your wish.You can add either mixed namkeen or mixture or ghatiya whatever is available with you.But do not skip this layer.
Serve it hot with roasted buns,a bowl of Kat/Tarri and lemon wedges.
how to eat misal pav - One needs to dip the pav in Kat/Tarri and eat along with the mixed misal. Do not forget to squeeze the lemon into misal and mix nicely.

For more exiting maharashtrian recipes .....click 



Comments

Popular posts from this blog

Basic sponge cake without fat

This is a basic sponge cake recipe tried and tested ...weigh the ingredients very carefully to get a perfect sponge ...

Basic sponge cake (without fat)


4 eggs
120 gm powdered sugar
100 gm flour (all purpose flour/ maida)
1/2 tsp baking powder
2 tsp vanilla essence
2 Tbsp Hot water
(9" round or square tin, brown paper for lining)

Chena murki ( A Bengoli sweet ) / How To Make Chena Murki

Indian sweets are incomplete without Bengoli sweets . Sweets occupy an important place in the diet of Bengalis and at their social ceremonies. It is an ancient custom among both Hindu and Muslim Bengalis to distribute sweet during festivals.  The sweets of Bengal are generally made of sweetened cottage cheese (chena), unlike the use of khoa (reduced solidified milk) in Northern India. Some important sweets of Bengal are ... Shôndesh, roshogulla, chena ladoo, chum chum etc. etc.  Bangoli sweet preparations are not very difficult but little tricky just follow steps properly and you will get wonderful results. Chena murki is one of them , Chena murki is a Bengali sweet, which has coatings of sugar on it. Preparation of chena murki is very easy and less time taking. The ingredients that are the requirements of chena murki recipe are very basic and are mostly available at homes. The sweet is in the shape of cubes. Chena murki recipe is very simple and this sweet can be prepared easily by foll…

GURWALE SHALGAM ( SWEET AND TANGY TURNIPS) punjabi style

Turnips are called Shalgam in Punjabi/Hindi, Gonglu in Punjabi and Gogji in Kashmiri. They are mild in taste and absorb spices well. We love it in various forms. Shalgam is a winter vegetable and is a popular recipe from Punjabi cuisine. Shalgam (Turnip) belongs to the radish family. Shalgam ki sabzi is very good for health as it is very low in calories and fat, and a good source of fiber and several vitamins like Vitamin C, Vitamin B, VitaminB3, Vitamin B6. Gur is Hindi/Punjabi for jaggery.  This creamy version from Punjab is one of our favourites.
This recipe is from my mother in law's cook book , my mom In law was an excellent cook and being a panjabi, her excellency was panjabi cuisine. She was excellent at cooking all panjabi dishes like sarson ka saag, makkai ki roti, gur ke chawal  or any vegetable like turnip or kormas, . I have learnt almost all panjabi dishes from her and I really wanted to thank her for that , today whatever I make related to punjab reminds me of her . Lov…