Misal Pav

Misal Pav is a very famous breakfast\snack recipe from Maharashtra.  It is a very popular street food which is spicy and tasty and simply mouth- watering.

I have always loved Misal Pav but never ended up making it. However this time when I was in Goa and my sister was here too, she told me about this yummy misal recipe and I tried it out. It turned out lip-smacking and we all relished it with fresh Pav. If you would like to make Pav at home, you can follow this simple recipe from my blog:  Pav Recipe.

Following is the recipe for Misal Pav using pictures:

Serves: 6
Preparation Time: 15 minutes
Cooking Time: 20 minutes

Ingredients:
Mixed Pulses (matki, moong, masoor): 1 cup
Kabuli Chana: 1/4 cup
Turmeric Powder: 1/2 tsp
Salt : to taste

For Dry Roast
Dry coconut: 1/4 cup sliced into small pieces
Coriander Seeds: 3 tsp
Cumin Seeds: 1 tsp
Fennel Seeds: 1 tsp
Fenugreek seeds: 1/4 tsp
Kashmiri Chilies: 5
Black pepper: 4-5
White Sesame Seeds: 1 tsp
Cardamom: 1
Cinnamon: 2 pieces (1 inch long)
Cloves: 5-6
Star Anise: 1 small piece
Turmeric Powder: 1/2 tsp

For Raasa (thin spicy gravy)
Oil: 5 tbsp
Onion : 1 big chopped
Garlic: 6-8 cloves chopped
Ginger: 1 inch chopped
Tomatoes: 3 medium chopped
Mustard Seeds: 1/2 tsp
Cumin Seeds: 1/2 tsp
Curry Leaves: a few leaves
Asafoetida (Hing): 1/4 tsp
Red Chili Powder: 2 tsp chili powder
Turmeric Powder: 1 tsp
Tamarind: lemon sized piece soaked in water
Jaggery: 2 tbsp
Salt: to taste
Coriander: 1/4 tsp

Method of Preparation:

1. Wash and soak the matki, masoor, moong and kabuli chana for 6-7 hours in water. Then drain all the water and keep closed for at least a day so that they sprout. I made the misal on Saturday and had soaked the pulses on Thursday morning and drained them on Thursday night. The kabuli chana can be soaked a little later in the evening as compared to the other pulses.
2. In a pressure cooker, add the sprouts, salt, 1/2 tsp turmeric powder and 2 cups of water. Pressure cook for 3 whistles.

3. In a pan, dry roast the coconut pieces till brown. Keep aside.
4. To the same pan, add the rest of the dry spices mentioned above (Coriander seeds, cumin seeds, fennel seeds, fenugreek seeds, kashmiri chili, peppercorn, sesame seeds, cardamom, cinnamon, cloves, turmeric powder and star anise). Dry roast till aromatic. Keep aside to cool.

5. Heat 1 tbsp oil in a pan and add onion, ginger and garlic. Saute till onion is translucent.
6. Add tomatoes and a little salt and saute till tomato turns soft. Switch off and cool.
7. Once cool, add the roasted coconut, dry spices and onion tomato mix to the grinder and grind to a smooth paste. (I used around 1/2 cup water)

8. To make the gravy, add 4 tbsp oil in a kadai and add the mustard seeds, cumin seeds and curry leaves. Let splutter.
9. Take the pan away from the heat and add to it the red chili powder, turmeric powder and hing.  Give it a quick stir.
10. Add ground masala from step 7 and mix everything.
11. Mix the ground masala and saute till raw smell goes away and oil starts separating from it(around 5-6 minutes)
12.  Once sauteed, add water to the masala (around 3 cups) and mix well.
13. Add salt, jaggery  and tamarind paste to it and bring the gravy to boil.
14. When the gravy starts boiling, add the cooked sprouts to it. Mix and close lid and boil for 2-3 minutes.
15. Check the taste and add  more salt, chili powder and tamarind  to it if required. The consistency should be watery, so also add more water if required.
16. Garnish with coriander leaves.

To serve Misal Pav:

1. Take 1-2 ladlespoon of hot Rasaa in a plate. Sprinkle with onion and coriander leaves. Also sprinkle a few drops of lemon.
2. Add a layer of mixed farsaan. Serve hot with Pav.

If you are looking for other Maharashtrian recipes, you can click here: Maharashtrian Recipes. Some popular ones which have been liked by our readers are Batat Vada, Puran Poli, Tilache Ladoo.

For other yummy street food recipes, click here: Street Food. Do try the Ragda Pattice, Pav Bhaji, Onion Pakodas with a hot cup of Masala Chai for a lovely evening 🙂

Misal Pav

Misal Pav

 

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Prep time

15 mins

Cook time

20 mins

Total time

35 mins

 

Misal Pav is a very famous breakfast/snack recipe from Maharashtra. It is a very popular street food which is spicy and tasty and simply mouth- watering.

Serves: 6

Ingredients

• Mixed Pulses (matki, moong, masoor): 1 cup
• Kabuli Chana: ¼ cup
• Turmeric Powder: ½ tsp
• Salt : to taste
• For Dry Roast
• Dry coconut: ¼ cup sliced into small pieces
• Coriander Seeds: 3 tsp
• Cumin Seeds: 1 tsp
• Fennel Seeds: 1 tsp
• Fenugreek seeds: ¼ tsp
• Kashmiri Chilies: 5
• Black pepper: 4-5
• White Sesame Seeds: 1 tsp
• Cardamom: 1
• Cinnamon: 2 pieces (1 inch long)
• Cloves: 5-6
• Star Anise: 1 small piece
• Turmeric Powder: ½ tsp
• For Raasa (thin spicy gravy)
• Oil: 5 tbsp
• Onion : 1 big chopped
• Garlic: 6-8 cloves chopped
• Ginger: 1 inch chopped
• Tomatoes: 3 medium chopped
• Mustard Seeds: ½ tsp
• Cumin Seeds: ½ tsp
• Curry Leaves: a few leaves
• Asafoetida (Hing): ¼ tsp
• Red Chili Powder: 2 tsp chili powder
• Turmeric Powder: 1 tsp
• Tamarind: lemon sized piece soaked in water
• Jaggery: 2 tbsp
• Salt: to taste
• Coriander: ¼ tsp

Instructions

1. Wash and soak the matki, masoor, moong and kabuli chana for 6-7 hours in water. Then drain all the water and keep closed for at least a day so that they sprout. I made the misal on Saturday and had soaked the pulses on Thursday morning and drained them on Thursday night. The kabuli chana can be soaked a little later in the evening as compared to the other pulses.
2. In a pressure cooker, add the sprouts, salt, ½ tsp turmeric powder and 2 cups of water. Pressure cook for 3 whistles.
3. In a pan, dry roast the coconut pieces till brown. Keep aside.
4. To the same pan, add the rest of the dry spices mentioned above (Coriander seeds, cumin seeds, fennel seeds, fenugreek seeds, kashmiri chili, peppercorn, sesame seeds, cardamom, cinnamon, cloves turmeric powder and star anise). Dry roast till aromatic. Keep aside to cool.
5. Heat 1 tbsp oil in a pan and add onion, ginger and garlic. Saute till onion is translucent.
6. Add tomatoes and a little salt and saute till tomato turns soft. Switch off and cool.
7. Once cool, add the roasted coconut, dry spices and onion tomato mix to the grinder and grind to a smooth paste. (I used around ½ cup water)
8. To make the gravy, add 4 tbsp oil in a kadai and add the mustard seeds, cumin seeds and curry leaves. Let splutter.
9. Take the pan away from the heat and add to it the red chili powder, turmeric powder and hing. Give it a quick stir.
10. Add ground masala from step 7 and mix everything.
11. Mix the ground masala and saute till raw smell goes away and oil starts separating from it(around 5-6 minutes)
12. Once sauteed, add water to the masala (around 3 cups) and mix well.
13. Add salt, jaggery and tamarind paste to it and bring the gravy to boil.
14. When the gravy starts boiling, add the cooked sprouts to it. Mix and close lid and boil for 2-3 minutes.
15. Check the taste and add more salt, chili powder and tamarind to it if required. The consistency should be watery, so also add more water if required.
16. Garnish with coriander leaves.

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