Misal Pav | How to make Misal Pav

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By Pradnya Desai
Created on 21st Nov 2015
  • Misal Pav, How to make Misal Pav
  • Misal Pav | How to make Misal Pav (16 likes)

  • 1 review
    Rate It!
  • By Pradnya Desai
    Created on 21st Nov 2015

Misal Pav is delicious and authentic dish. Misal Pav by Pradnya Desai is a great option when you want something interesting to eat at home. Restaurant style Misal Pav is liked by most people . The preparation time of this recipe is few minutes and it takes 30 minutes to cook it properly. Misal Pav is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Misal Pav. Misal Pav is an amazing dish which is perfectly appropriate for any occasion. Misal Pav is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Misal Pav at your home.

  • Prep Time0mins
  • Cook Time30mins
  • Serves4People
Misal Pav

Ingredients to make Misal Pav

  • 1 cup Moth Beans (Matki)
  • 1 tsp Mustard seeds
  • 1 tsp cumin seeds
  • ½ tsp Asafoetida
  • 1 tsp red chilly powder
  • ½ tsp turmeric powder
  • Salt to taste
  • 1 tsp Oil
  • 1 medium onion finely chopped
  • 1 medium tomato finely chopped
  • ½ cup grated fresh coconut
  • 1 inch ginger
  • 4-5 garlic cloves
  • 1 tbsp Kanda Lasun Masala/ Garam Masala
  • Oil to fry
  • 2 small mashed potatoes
  • 1 cup Farsan/ Chiwda/ Bombay mixture/ sev/papdi
  • 2 tsp fried ground nuts/chana
  • Poha
  • 1 medium onion finely chopped
  • 1 medium tomato finely chopped
  • Chopped coriander for garnishing
  • Juice of 1 lemon

How to make Misal Pav

  1. For Usal - Heat a pan, add a tsp of oil. When it is hot add mustard seeds, let them crackle, add asafoetida and cumin seeds. Add sprouts, saute it. Add salt, turmeric, red chilli, water, cover and let it simmer until the oil separates.
  2. Kat - In a deep dish pan, heat oil. Add chopped garlic, ginger and onion. Saute it for a few minutes. Add tomato and let it cook till the oil separates. Add the coconut. Transfer the mixture to a blender when cool. Blend it to a fine paste.
  3. Kat Continued - Put the mixture back to the pan, add garam masala, salt to taste, red chilli powder, turmeric powder and 3 cups of water. Let it simmer till the oil comes to the top. Keep aside.
  4. Serving Missal - In a serving bowl, first place, the fillers, boiled mashed potato, farsan, usal. Serve the kat in a small bowl so that it could be used as required. Garnish using finely chopped onions, tomatoes, lemon and coriander leaves.
My Tip: There are several parts of this dish that combine to be one: Part 1 – Usal; Part 2 – Kat (pronounced as cut and not cat); Part 3 – Fillers; Part 4 – Accompaniments & garnishing. If possible, use the Kolhapuri, Kanda Lahsun masala in place of garam masala for an authentic taste

Reviews for Misal Pav (1)

ambika singha year ago
misal fav! one of my all time favourtie Maharashtrian dish! Thanks, would love to see more such regional dishes please :)
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