- Submitted by Trupti
(Maharashtrian Misal Pav)
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Misal means a mixture or combination. Misal Pav is a Maharashtrian wholesome meal. It is ideally prepared for breakfast or as a mid-day meal too.
Misal Pav is nutritious as well as spicy too. It’s preparation/ cooking is in two parts - Usal and Katt/Taari (gravy). Usal is dry whereas Katt/ Tarri is thin spicy gravy. Plating also has a process of layering.
Recipe For Misal Pav
Preparation time: 20 minutes
Cooking time: 60 minutes
Serves: 4
Ingredients
For Usal
- Matki (Moth Bean) sprouts - 4 cups
- Onions - 2 (medium size)
- Garlic ginger paste - 2-3 tsp
- Goda Masala - 3 tsp
- Red Chili Powder - 2 tsp
- Turmeric Powder - 1 tsp
- Salt - to taste
- Water to cook - about 3 cups
- For tempering - Oil - 1 tbsp, Mustard Seeds - 1 tsp, Cumin Seeds - 1 tsp, Asafoetida (Hing) - 2 pinch, Curry Leaves - 1 string
For Rassa/ Katt/ Tarri
- Dry coconut - 1 cup (grated finely)
- Onions - 2 onion (roughly diced)
- Red Ripe Tomato - 2 medium (finely chopped)
- Garlic pods - 7-8 (peeled)
- Ginger - 1 inch
- Peppercorns - 4
- Cloves - 3
- Cardamom (Elachi) - 3
- Cinnamon Stick - 1 piece
- Bay leaf - 1
- Cumin Seeds - 2 tsp
- Garam Masala - 2 tsp
- Red Chili Powder - 1.5 tsp
- Turmeric Powder - 1 tsp
- Kokum - 2-3
- Oil - 4-5 tbsp
- Asafoetida (Hing) - 2 pinches
- Salt - to taste
- Water - 5-6 cups
Method
To make Usal
- Heat oil in a pan, temper with mustard seeds, cumin seeds, asafoetida (hing) and curry leaves.
- Once it splutters, add onion and fry till translucent. Add ginger-garlic paste and sauté for 2-3 minutes.
- Add Matki (moth bean) sprouts and give a good stir.
- Now add turmeric powder, red chili powder, goda Masal, salt and stir properly.
- Cover the pan with lid and let the matki cook. It will take hardly take 7-10 minutes on medium flame. (Note: while cooking Usal make sure Matki sprouts do not overcook and it should be completely dry. Usal is a gravyless dish made with cooked sprouts.)
To make Rassa/ Katt/ Tarri
- In a kadai dry roast grated dry coconut evenly. Preferably use iron kadai and set aside.
- In same kadai, now add 1 tsp of oil and onions, garlic, ginger, peppercorns, cloves, cardamom, cinnamon and 1 tsp cumin seeds. Roast till onions turn brown and set aside to cool. Do not to burn the onions.
- Make smooth thin paste of all roasted ingredients with sufficient water.
- Heat a sauce pan. Add remaining oil and heat oil evenly. Add 1 tsp cumin seeds and bay leaf.
- Then add asafoetida (hing) and red chili powder and fry for for 2-3 seconds. Be careful not to burn the red chilli powder. This will give Tarri a beautiful look.
- Add finely roasted paste and fry till oil separates, this won’t take much time as we have already roasted onions mixture and coconut.
- Then add tomatoes and cook them till they become completely mushy.
- Now add water and bring boil. You need to adjust water as Katt/ Tarri is a thin gravy.
- Once gravy gets a good boil, slow down flame and keep stirring. You will notice red oil on the gravy. Now add garam masala, kokum, salt and give a quick stir. Kokum’s tangyness balances spice of gravy as well as colour.
Plating Layers
- Take a deep big bowl. Layer 1, take 2-3 tbsp of Usal.
- Layer 2, add 4-5 big scoops of Katt/Tarri.
- Layer3, add Farsan/ Shev - chivada.
- Layer4, add very finely chopped onions and coriander leaves.
Serving Misal Pav
- Take a bowl of layered Misal, extra Tarri separately with 2 pav and chopped onions, coriander leaves, slice of lemon and Churi.
- Churi is optional. Also it is served separately and not with plate of Misal pav. Churi is basically for additional spice kick.
Churi recipe
- Take 6-7 tbsp of Oil and heat in kadai. Take 6-7 sankeshwari dry red chilli and fry them crisply in oil for 2-3 minutes, remove from oil and let it cool down.
- In a mixie jar or preferably khal Batta (Mortar & Pestle set) crush chilli coarsely. Remove it in some bowl and add same remaining oil in which chilli’s were fried. Give a good mix and Churi is ready.
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