Misal Pav | How to make Misal Pav

By Pradnya Desai  |  21st Nov 2015  |  
5.0 from 1 review Rate It!
  • Misal Pav, How to make Misal Pav
  • Prep Time

    0

    mins
  • Cook Time

    30

    mins
  • Serves

    4

    People

44

1





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 singh2 years ago

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

Cooked it ? Share your Photo