Misal Pav is a popular dish from Maharashtra and a famous Mumbai street food. As the name suggests, the dish consists of Misal (a spicy curry made from sprouted moth beans) and Pav (a type of Indian bread). The Misal comprise two parts, the Matki Usaal which is a thick curry of sprouted moth beans and the spicy watery curry called 'Rassa' or 'Tarri'. Misal Pav is a lip smacking breakfast dish, but can be enjoyed as a filling snack or as brunch. Sharing my Mother's recipe.
- Prep Time0Minutes
- Cooking Time30Minutes
How to make Garam Masala
- For Ussal : 1 1/2 cups of sprouted moth beans (Mataki)
- 1 onion,1 tomato finely chopped
- 2 green chilies, chopped
- 2-3 sprigs of curry leaves
- 1 tbsp peanuts
- 1/4 tsp mustard seeds, cumin seeds and turmeric powder
- A Pinch of asafoetida (hing)
- 2 tbsp Oil
- For Rassa/ Gravy : 2-3 Florets of Cauliflower
- 4-5 flakes of fresh / dry Coconut
- 2 dry Kashmiri Red Chilies
- 1 Onion, 1 Tomato finely chopped
- 2-3 cloves of Garlic
- 1/2 inch piece of Ginger
- 1 tsp red Chili powder & Garam Masala
- 2 tbsp Oil
- 1/4 tsp of Sugar
- Salt to taste
- Other Ingredients: Pav Buns as per need
- 1 cup cooked Kanda Pohe
- 1/4 cup Farsan or Sev
- 1/4 cup finely chopped Onions, boiled Potato & fresh Coriander
- 2-3 wedges of Lemon
- For Ussal : Soak the Matki / Moth bean for 7-8 hours in water. Drain and tie the beans in a kitchen towel. Keep in a warm place for 8-10 hours or until they sprout. Once sprouted, wash these Moth Beans and cook them in a pressure cooker with 4 cups water for 2 whistles. On cooling, strain and reserve the stock for making the gravy.
- In a pan, heat some oil on a medium flame and add Mustard seeds, cumin seeds, curry leaves, green chilies, hing and turmeric powder. Add in the peanuts, onions, tomatoes and saute them for 1-2 minutes. Add the moth beans. Season with salt and stir fry for another 2-3 minutes. Keep aside.
- For preparing the gravy: Heat up 1 tbsp oil and shallow fry the dry red chilies, chopped onions, chopped tomatoes, garlic, ginger, cauliflower florets and coconut flakes. Once cool, grind with a little water to a fine paste. In a pan heat up 2 tbsp of oil. To this add 1/4 tsp of sugar. This steps gives a vibrant red color to the gravy. (sharing a secret).
- Stir fry the ground masala until the oil separates. Add the red chili powder and garam masala powder. Add the reserved stock and mix well. Adjust the consistency. Add salt and chopped coriander leaves and boil this rassa/gravy and then simmer for 5-7 minutes.
- Assembling the Misal: In a deep serving plate, first add about 3-4 tbsp of stir fry Ussal followed by 2-3 tbsp of Kanda pohe. Now add in 2 ladle full of rassa in each plate followed by farsan, chopped onions and chopped boiled potatoes. Garnish with finely chopped coriander leaves and lemon wedges. Serve hot with butter toasted Pav.