Maharashtrian Style Misal Pav Recipe:- Misal Pav is one of the popular Maharashtrian breakfast or brunch recipes. Misal is a spicy dish often made with sprouted beans or mixed sprouts. Misal is topped with sprouts. Misal is topped with chopped raw onions, a dash of lemon juice and served with pav. It is a delicious and wholesome meal.
Preparation Time: 15 min; Cooking Time: 25 min; Servings: 2-3
Ingredients
For The Misal Masala
- 1 tbsp oil
- 1/4 cup thinly sliced onions
- 1/4 cup grated dry coconut (kopra)
- 2 tsp coriander (dhania) seeds
- 1 tsp cumin seeds (jeera)
- 3 cloves (laung / lavang)
- 3 peppercorns (kalimirch)
- 25 mm stick cinnamon (dalchini)
- 2 whole dry kashmiri red chilies
- 3 garlic (lehsun) cloves
For The Misal
- 3 tbsp oil
- 1 tsp cumin seeds (jeera)
1/4 cup finely chopped onions
- 1 cup finely chopped tomatoes
- 1/4 tsp turmeric powder (haldi)
- 1/2 cup matki (moath beans) sprouts
- 1/2 cup dried white peas sprouts(safed vatana)
- 1/2 cup moong (whole green gram) sprouts
- 2 tbsp chawli (cow pea / lobhia) sprouts
- 1 1/2 tsp chili powder
- 2 tbsp finely chopped coriander (dhania)
- salt to taste
For Serving
- 1/2 cup mixed farsaan( easily available in the market)
- 1/2 cup potatoes
- 1/2 cup finely chopped onions
- 4 tbsp finely chopped coriander (dhania)
- 8 ladi pav
- 4 lemon wedges
Directions
For the Misal masala
1. Heat oil in a broad non-stick pan, add onions and coconut and dry roast on a medium flame for 2 to 3 minutes.
2. Add all the remaining ingredients and saute on a medium flame for 3 to 4 minutes.
3. Remove from the flame and allow it to cool completely and once cooled, blend in a mixer to a smooth powder without using any water.
For the Misal
4. Heat oil in a pressure cooker and add cumin seeds and when the seeds crackle, add onions and saute on a medium flame for 1 to 2 minutes.
5. Add prepared Misal masala and saute on a medium flame for 1 minute.
6. Add tomatoes, turmeric powder and a little water (approx. 1 tbsp), mix it well and cook on a medium flame for 2 to 3 minutes and stir occasionally.
7. Add matki, white peas, moong and chawli sprouts and mix it well.
8. Add 2 cups of hot water and salt, mix it well and pressure cook for 15 min and allow the steam to escape before opening the lid.
9. Add chili powder, 1/2 cup of water and coriander, mix it well and cook for 3 to 4 minutes on a low flame and stir occasionally.
How to proceed
10. Just before serving pour 1/4 of the Misal in a serving bowl, sprinkle 2 tbsp of mixed farsaan, 2 tbsp of onions and 1 tbsp of coriander over it.
11. Serve it with ladi pav and lemon wedges.
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