Misal Pav recipe – one of the traditional Maharashtrian dish and also a popular Mumbai Street Food! Misal is a spicy curry made with mixed sprouts or moth beans (matki) and pav are buns (laadi pav). Misal is garnished with mix farsan (mix chiwda) on the top and also some topped with onion and tomatoes.
Misal is made of various kinds and it differs from place to place. The Kolhapuri Misal is the most spiciest one also Puneri Misal is spicy and then there is Nagpur Misal, Mumbai Misal etc. Some are served with butter milk or yogurt. Mine is a Mumbai version which I have grown up eating as a child. My mother also used to make misal pav for us but now I make them for my hubby 😉 My hubby
drools over misal pav so I make regularly home.
Mainly moth bean (matki) is used for making misal or even mixed sprouts are used. At places like Pune and Kolhapur two parts of misal are made one is the dried sprouts, second is kat which is the red spicy water. You mix them the way you like them to eat. You get very good misal at some places in Pune.
There are some people who eat misal pav as their main meal. Due to sprouts it’s quite healthy and filling too. If you don’t like spicy then alter as per your taste. Goda masala or Kala (black) masala is added in making usal but if you don’t have them then add garam masala however the taste would differ.
How to make misal pav recipe step by step :
1. Rinse the mixed sprouts in a vessel with water.
2. Then wash them under running water and strain the water.
3. Put the mixed sprouts in the cooker along diced potato cubes, tomatoes, turmeric powder, red chili powder, salt and a pinch of hing.
4. Pressure Cook the mixed sprouts upto 3 whistles with 3 cups water.
5. Heat oil in a vessel. Add mustard seed, cumin seed and wait until they crackles.
6. Add the rest of hing and half of curry leaves.
7. Saute onion until changes color to light brown.
8. Also add sugar and salt.
9. Now add the rest of curry leaves and green chilies.
10. Put ginger-garlic paste. Fry until the raw smell diminishes.
11. Also add spice powder.
12. Combine all nicely.
13. Pour the tamarind pulp. Fry until the raw smell diminishes.
14. Combine all nicely. Fry for 2 mins.
15. Now add the boiled sprouts mixture.
16. Also add the water left in the cooker if any or add water separately.
17. Cook until the gravy thickens.
You could butter the pav or fry them in oil for 30 secs on each side. Pour the sprouts gravy half on the serving dish. Sprinkle some chopped onion, tomatoes, mixed farsan and lime wedges and serve misal pav with buttered pavs. I just served mine with plain pavs (buns) and it was yum.