Misal Pav is a very popular and delicious Maharashtrian street food. There are so many variety of Misal Pav in Maharashtra like Puneri, Kolhapuri and Mumbai special. Misal Pav is also very famous road side food in Vadodara/Baroda city of Gujarat even.
Misal means “mixture” in Marathi and if you are in Mumbai, you definitely should not miss this treat! Technically, a usal topped with farsan/Mix Namkeen, chopped onions and lemon, it is best served with Pav. Misal Pav can be had as a breakfast, snack or as a brunch. It’s a nice combination of curry with farsan served with bread.
Ingredients:
For Usal
• 1½ cup Sprouted Moth Beans/Matki
• 1 medium Sized Onion Roughly Chopped
• 1 Tomato Finely Chopped
• 2-3 tsp Ginger-Garlic Corse Paste
• 1-2 tbsp Shredded Coconut
• 5-6 Curry Leaves
• 2 Bay Leaves
• 3-4 Peppercorn
• 1 Small Piece of Cinnamon Stick
• ½ tsp Mustard Seeds
• Pinch of Asafoetida/Hing
• 2 tsp Kashmiri Red Chili Powder
• ½ tsp Turmeric Powder
• 2 tsp Goda Masala/Garam Masala
• 1-2 tbsp Chopped Coriander Leaves
• Salt
• 2 tbsp Oil
For Garnishing and Serving
• Bread/Bun/Pav
• ½ Cup Mix Namkeen/Mix Farsan
• ¼ cup Chopped Onion
• Lemon Wedges
• Chopped Coriander Leaves
Method:
1. Wash and drain sprouted moth beans and keep aside.
2. Heat oil in a pan or small presser cooker. Add mustard seeds, pinch of asafoetida, peppercorn, bay leaves, cinnamon sticks and sauté for few seconds.
3. Add ginger-garlic paste, curry leaves and sauté again.
4. Add chopped onion and fry them till golden brown or translucent.
5. Add shredded coconut and mix well. Add chopped tomato and sauté till soften.
6. Add red chili powder, turmeric powder, goda masala/garam masala, salt and sauté again till little oil separated.
7. Add chopped coriander leaves and mix well.
8. Add sprouted moth beans, 1½ cup water and mix well, cover it for 2-3 whistle or till cooked.
9. Now switch of the flame and let it be cool down, then open the lid and stir it well.
Serving process:
1. Place the prepared moth bean curry in a small serving plate/bowl, then garnish with some farsan/Namkin, chopped onion, chopped coriander leaves.
2. Missal is ready. Serve with pav/bread/bun and a lemon wedge.
Tips:
• You can use any sprouted beans as per your choice, like Moong, Peas, etc…
• If you don’t have goda masala, it can be replace by garam masala.
• If you don’t have Kashmiri red chili powder, you can use regular red chili powder/paprika. I used Kashmiri chili powder because it makes curry more colorful and less spicy than regular one.
• If you’re using regular red chili powder use less quantity than Kashmiri red chili powder.
- 1½ cup Sprouted Moth Beans/Matki
- 1 medium Sized Onion Roughly Chopped
- 1 Tomato Finely Chopped
- 2-3 tsp Ginger-Garlic Corse Paste
- 1-2 tbsp Shredded Coconut
- 5-6 Curry Leaves
- 2 Bay Leaves
- 3-4 Peppercorn
- 1 Small Piece of Cinnamon Stick
- ½ tsp Mustard Seeds
- Pinch of Asafoetida/Hing
- 2 tsp Kashmiri Red Chili Powder
- ½ tsp Turmeric Powder
- 2 tsp Goda Masala/Garam Masala
- 1-2 tbsp Chopped Coriander Leaves
- Salt
- 2 tbsp Oil
- Bread/Bun/Pav
- ½ Cup Mix Namkeen/Mix Farsan
- ¼ cup Chopped Onion
- Lemon Wedges
- Chopped Coriander Leaves
- Wash and drain sprouted moth beans and keep aside.
- Heat oil in a pan or small presser cooker. Add mustard seeds, pinch of asafoetida, peppercorn, bay leaves, cinnamon sticks and sauté for few seconds.
- Add ginger-garlic paste, curry leaves and sauté again.
- Add chopped onion and fry them till golden brown or translucent.
- Add shredded coconut and mix well. Add chopped tomato and sauté till soften.
- Add red chili powder, turmeric powder, goda masala/garam masala, salt and sauté again till little oil separated.
- Add chopped coriander leaves and mix well.
- Add sprouted moth beans, 1½ cup water and mix well, cover it for 2-3 whistle or till cooked.
- Now switch of the flame and let it be cool down, then open the lid and stir it well.
- Place the prepared moth bean curry in a small serving plate/bowl, then garnish with some farsan/Namkin, chopped onion, chopped coriander leaves.
- Missal is ready. Serve with pav/bread/bun and a lemon wedge.
• If you don’t have goda masala, it can be replace by garam masala.
• If you don’t have Kashmiri red chili powder, you can use regular red chili powder/paprika. I used Kashmiri chili powder because it makes curry more colorful and less spicy than regular one.
• If you’re using regular red chili powder use less quantity than Kashmiri red chili powder.
23 Responses to “Misal Pav”
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Thank you so much for sharing this recipe! My husband will love it. Cannot wait to make it 🙂
My pleasure Oana!!
Love the flavor combinations in this dish!
thank you Michelle!!
This sounds delicious and you have done a great job with the pictures, it looks beautiful 🙂
thank you Brian jones!!
Wow! Binjal. The humble street food is treated so beautifully here. Gorgeous clicks! – Sreelatha
thank you Sreelatha!!
Looks awesome and love the pics !
thanks Fareeha!!
Love Misal Pav…These bowls look so cute 🙂
thanks Saumya!!
This dish is so beautiful! I really love it and want to make it. Thank you for sharing!
thanks Diane!!
Looks great! But also… I LOVE those bowls!!
🙂 thanks Hillary!!
This sounds delicious. I have seen a few recipes on blogs with sprouted beans. Your pictures are gorgeous.
thanks Dawn!!
Really good
thank you Asha Joshi!!