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Misal Pav

Maharashtra’s most popular breakfast dish is Misal Pav. It is one of famous street food of Mumbai. This recipe requires loads of oil, but you may indulge in such an off-diet food once in a while. It is a traditional Indian dish. It consists of spicy curry usually made of sprouts, mutter, chick peas and chilly powder gravy.

The final dish is topped with Punjabi mix, Farsan or sev (Indian noodles), poha (flatten rice), onions, lemon and coriander (cilantro). It is usually served with bread toasted with butter.

Ingredients:

For Usal

Matki (Moth beans) – 1 cup

Chopped onion – 1 medium

Red chilly powder – 1 teaspoon

Misal masala (or garam Masala) – 1 Teaspoon

Salt to taste

Tempering:

Oil – 1 Table spoon

Mustard seeds – 1/2 tea spoon

Turmeric Powder – 1 Teaspoon

Asafetida powder – 1 Pinch

For Gravy:

Sliced onion – 1 big

Chopped tomato – 1 small

Chopped Garlic cloves – 5-6

Chopped Ginger – 1 inch

Grated dry coconut – 3 table spoon

Red chilly powder – 1 table spoon

Mesal masala (Garam masala) powder – 2 tea spoon

Cumin-Corrianne powder 1 tablespoon

Clove-cinnamon powder 1 tablespoon

Turmeric powder – 1/2 tea spoon

Sugar – 1/2 tea spoon

Oil – 5 table spoon

Salt to taste

For garnishing:

Farasan – 1 Cup

Thick Sev – 1 Cup

Finely chopped onion – 1 Medium

Chopped Coriander leaves – 3 tablespoon

Lemon wedge 1

Preparation:

Soak matki for 6 hrs and drain the water. Now transfer it to a sprout maker or else tie it tightly in a smooth cotton cloth for 8- 10 hrs.

In kadai heat oil, put mustard seeds, turmeric powder. Add chopped onion and sauté it for two minutes. Add sprouted matki, red chilly powder, misal masala and salt.

Pour some water and after keeping lead cook it for some time. Usal is ready. Take marble sized tamarind & soak in 1/2 cup water and boil it and extract the pulp.

Heat oil in a pan, Add chopped ginger, garlic and chopped onion. Sauté till the onion is pink color. Then add chopped tomatoes and grated coconut. Mix well and sauté it for few minutes. Allow the mixture to cool and Grind it in to smooth paste.

How to make gravy:

Heat oil in a pan. Add Asafetida powder .Add the ready paste into oil and sauté it for 2 minutes. Then add salt, red chilly powder, garam masala, turmeric powder, cumin-coriander powder, clove-cinnamon powder and mix it. Add tamarind pulp in it. Then add water in it. Bring it to boil for 2 minutes. The gravy is ready.

How to serve Misal Pav:

Before serving Misal Pav, Toast the pav or bun  with some butter. Then Take a Large Bowl, Add 2 table spoon matki usal, Pour gravy on it. Then add 2 table spoon of farsan, 2 table spoon Sev (in some areas adds one layer of kande pohe), 1 Table spoon chopped onion, Chopped coriander, a wedge of lemon & fresh curd. Serve it with Pav.

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