Misal Pav
A popular Maharashtrian dish which can be served as breakfast, lunch or dinner. Hearty, delicious and vegan.
Ingredients
Beans or sprouts :
- ½ cup Moth bean or 1 cup moth bean sprouts
- ½ cup Moong bean or 1 cup moong bean sprouts
To make a paste :
- 1 Onion sliced thinly
- ¼ cup Unsweetened desiccated coconut
- 3 Garlic cloves chopped roughly
- 1 tbsp Oil
For the curry :
- 3 tbsp Oil
- 1 tsp Cumin seeds
- ½ tsp Mustard seeds/Rai
- 10-12 Curry leaves
- 1 Onion finely chopped
- 2-3 Tomatoes finely chopped
- 2-3 Green chillies sliced
- ½ tsp Turmeric powder
- 1 tsp Red Chill Powder
- 1 tsp Kashmiri Chili powder
- 3 tbsp Misal masala ( you can use goda masala or pav bhaji masala)
- Salt
- ¼ Cup Tomato puree (optional)
For serving with misal :
- Chopped onions
- Lemon slices
- Any crunchy farsan (namkeen)
- Pav ( white rolls )
Instructions
For getting moong beans to sprout :
- Soak the moon beans in water over night or for 8-10 hours.
- Next, rinse the moong beans and strain the excess water. Cover the moong beans with a muslin cloth or lightly breathable cloth for 24 hours. You will get sprouts after 24-48 hours.
- You can buy the sprouts from the market too.
Make a paste
- Heat 1 tbsp oil in a non stick pan. Add thinly sliced onion and saute for 2-3 mins on medium heat.Add chopped garlic and saute for few minutes.
- Add coconut and roast for few minutes until it is golden and aromatic.
- Switch off the gas, let it cool and grind this mix into a smooth paste with little water.
To make Misal curry
- In a Pressure cooker , add 3 tbsp oil on medium heat and crackle mustard seeds and cumin seeds. Add asfoetida.
- Add curry leaves and sliced green chillies.
- Add chopped onions and saute for few minutes till the onions are translucent.
- Next, add prepared onion and coconut paste and mix every thing. Saute on medium flame for 1-2 minutes.
- Add chopped tomatoes, puree (if using) turmeric powder, red chilli powder, misal masala and 1 tbsp water. Cook on medium flame for 2-3 minutes, stirring occasionally.
- Add sprouts and mix. Add 2 cups of water and salt. Mix well and pressure cook for 3 whistles.
- Once the steam escapes, check the consistency and salt. Add little water if it is thick and simmer for 2-3 minutes.
- Add chopped coriander and squeeze some lemon juice . The misal is ready.
To serve:
- Layer the misal by adding farsan on top , chopped onion and squeeze some lemon juice.
- Slice the Pav in half . Fry gently in butter over medium heat. Serve with misal. Enjoy!
Notes
The traditional misal recipe is towards the oily side and it is served with thin layer of spicy oil on top called 'rassa ' or 'kat' . I have kept the oil towards the medium side, however if you like to add 'rassa ' to your misal , just heat 2 tbsp of oil and when it is warm add 1 table spoon kashmiri red chilli powder. Make sure the oil is not hot or the chilli powder will be burnt. Pour it on misal .