How To Make Maharashtrian Misal Pav Recipe

   How To Make Maharashtrian Misal Pav Recipe

     A popular spicy dish from the western india which is made up of a spicy dish misal served bread or pav. the uniqueness of this dish is with its topping and the spicy misal is topped with chivda mix, or sev or farsan. this spicy and lip-smacking dish is typically served for breakfast or as a snack which can be easily extended for lunch and dinner too.

    There are several ways and variations to this spicy misal pav recipe in marathi cuisine. but the common way is to prepare it with moth beans which contribute to the thick gravy or matki usal and thin gravy which is also known as rassa. before serving, both the gravies are mixed as per the taste and preference and topped with besan farsan as a whole dish.

   There are several variations and with a different style of preparations to this spicy misal pav recipe within maharashtra state. in this recipe, i have tried to showcase the mumbai version but the other 2 popular versions are puneri misal (pune version) and kolhapuri misal (kolhapuri version). pune misal pav is typically served with pohe or poha as its base with usal and topped with rassa. whereas the kolhapur misal pav does not pohe but is by far the spiciest of all versions. also, it is generally served with bread slice as compared to pav. further, the other variants include, upwas misal with potatoes and sabudana, dahi misal with a mild taste and the nasik misal which is typically served with pappad.

Tips, Recommendations And Serving Ideas :

    Firstly, the traditional version of misal curry is always prepared with moth beans, but it can also be replaced with moong beans. you can also use store-bought sprouted mung beans if you cannot find sprout moth beans. 

  Secondly, the curry can also be prepared with the combination of sprouts including, mung, peas, moth. this type of curry is known as usal pav recipe and tastes equally great. lastly, i personally like the thin version of the curry and i would recommend the same. the leftover thin version curry can also be served with steamed rice and with chapathi/roti.

INGREDIENTS:

FOR PRESSURE COOKING:

2 cup moth beans / matki, sprouts

¼ tsp turmeric

½ tsp salt

1 cup water

FOR MASALA PASTE:

2 tsp oil

2 inch ginger, roughly chopped

1 onion, finely chopped

2 clove garlic

¼ cup dry coconut / kopra

1 to mato, finely chopped

¼ cup water

OTHER INGREDIENTS:

3 tbsp oil

1 tsp mustard

1 tsp jeera / cumin

few curry leaves

1 tsp kashmiri red chilli pwoder

¼ tsp turmeric / haldi

1 tsp coriander powder

1 tsp garam masala / goda masala

small piece jaggery / gud

½ tsp salt

5 cup water

FOR SERVING

2 cup farsan / mixture

½ onion, finely chopped

2 tbsp coriander leaves, finely chopped

6 pav

1 lemon, quarter

INSTRUCTIONS:

1.Firstly, in a large kadai heat 3 tbsp oil and splutter 1 tsp mustard, 1 tsp jeera and few curry leaves.

2.Also add ¼ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder and 1 tsp garam masala.

3.Saute on low flame till spices turn aromatic.

4.Now add in prepared masala paste and saute well.

5.Cook till the oil is released from masala paste.

6.Add in cooked matki, small piece jaggery and ½ tsp salt. give a good mix.

7.Also add 5 cup water and adjust consistency.

8.Cover and boil for 10 minutes or till misal is cooked completely.

9.Once the misal is cooked, oil starts to float indicating misal is ready.

10.In a serving plate, take matki usal add some farsan over it.

11.Top with chopped onions and coriander leaves over it.

12.Also pour ladleful of kat or gravy from sides.

13.Finally, serve misal with pav and lemon wedges making a comple

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