Misal Pav

By kalpana solanki  |  19th Jan 2019  |  
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  • Photo of Misal Pav by kalpana solanki at BetterButter
  • Prep Time

    15

    mins
  • Cook Time

    30

    mins
  • Serves

    4

    People

3

0

About Misal Pav Recipe

This recipe is popular break fast as well as street food in maharashtra. This is hot and spicy and use lot of lentil

Misal Pav

Ingredients to make Misal Pav

  • 11/2 cup mix sprouts beans (moth, brown chickpeas, green gram, white pea, green pea, black eyed beans)
  • 1 tsp red chilli powder
  • 1/4 tsp haldi powder
  • salt as per taste
  • 5-6 curry leaves
  • Pinch of hing
  • 1 to goda masala/kala masala
  • 1/2 tsp mustard seeds
  • For rassa/gravy:- 1 large onion chopped
  • 2 tomatoes chopped
  • 3 tbsp grated dry coconut
  • 1 tsp red chilli powder
  • 1 tsp cumin powder
  • 1 tsp dhaniya powder
  • 1 tsp goda masala/kala masala
  • 1/2 tsp haldi powder
  • A pinch of hing
  • salt as per taste
  • 1 tbsp ginger garlic paste
  • 1 tbsp coriander leaves chopped
  • 1 tsp lemon juice
  • To serve:- pav, onions, tomatoes, coriander leaves, lemon wedges and farsan

How to make Misal Pav

  1. Take sprouted beans and cook in a pressure cooker along with salt, turmeric powder, red chilli powder for two whistle.
  2. Now heat 1 tbsp oil in a pan and add curry leaves, mustard seeds and pinch of hing. Switch off the heat add goda masala to it and pour it over cooked beans.
  3. For rassa:- Heat oil in a pan and add chopped onions, ginger garlic paste.
  4. Fry until they turn golden brown in color.
  5. Add grated coconut, tomatoes, and cook until the tomatoes get mushy and pulpy.
  6. Allow the mixture cool down and bekend it in a fine paste.
  7. Again take a pan and heat oil and temper with mustard and hing.
  8. Add blended paste and add all masala powder and mix well.
  9. Cook for two more minutes and saute well it leaves oil.
  10. Add enough water and cook for 6-7 minutes on a medium low heat.
  11. Add lemon juice, coriander leaves and boil for 2 minutes.
  12. The consistency should be watery so add more water if required.
  13. To serve misal take a deep bowl add 1 ladle misal, pour 1 ladle rassa on top it.
  14. Sprinkle chopped onions, tamato, coriander leaves.
  15. Add a layer of mixed farsan and serve.
  16. Serve immediately with fresh pav, lemon wedges, darsan and some of the gravy in a separate bowl.

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