Misal Pav

Misal Pav

Misal Pav

One of the cuisine which is close to my heart is the Maharastrian cuisine. There are innumerable types of dishes which are traditional cuisine of Maharashtra. And one of them is Misal pav is a traditional dish of Maharastrians. It has different variations such as Puneri Misal, Kolhapuri Misal, Nashik Misal etc. also served in the different types like sev misal, dahi misal etc. People do often get confused with Ussal and misal. Ussal is less watery and Misal is slightly thick consistenacy. It is usually served with the bombay farsan, or any kind of chiwda, chopped onions and pav (bread) which is toasted with butter. This is also my son’s favourite dish which he loves to eat without much fuss.
I have used mixed sprouts which I have made it at home which is quite easy. You can soak some chawli, dried green peas, moong (whole green beans) overnight. Next day discard the water and clean it once in a fresh water. Drain the water and spread it over on a clean cloth and cover and keep it aside. By evening you will see sprouts appearing. You can use the sprouts by evening or you can keep it for another day inside the fridge. You can use it for panipuri or misal pav or use it for a healthy sprout salad.

Ingredients:
1 cup mixed matki sprouts
2 onions sliced
1 tomatoes chopped
2 green chillies
2 tbsp ginger garlic paste
1/4th cup desiccated coconut
1 tps cumin (jeera) seeds
1 tsp garam masala
1/2 tsp coriander powder
1 tsp chilli powder
1/2 tsp turmeric powder
4-5 tbsp oil
salt to taste
Butter for roasting the pav
1 cup onion chopped
Coriander leaves for garnish
Lemon wedges
8-10 round buns or pav cut into two
3/4 cup of bombay farsan or chivda

Method:

  • Steam cook or cook the sprouts in a pressure cooker for upto 2 whistles. Do not let it become mushy.
  • In a pan add 1 tsp oil. Once hot add onions and fry till they are almost brown.
  • Add ginger garlic paste and green chillies and saute for another few minutes or till you get a nice aroma.
  • Add the tomatoes and cook till the mixture gets mushy.
  • Now add the coconut and fry for another couple of minutes. Keep the mixture aside till it cools down.
  • Once cooled, grind the mixture to a smooth paste using around 1/2 cup of water.
  • Now take a pan and add 2 tbsp of oil. Add jeera. Once it splutters add the ground masala, coriander, chilly and turmeric powder. Mix and cook for few minutes. Cover and cook.
  • Once the oil starts leaving the side of the pan add the cooked sprouts and mix.
  • Add 2 cups of water and salt to taste and mix well. The gravy should be a bit watery consistency.
  • Let it boil for few minutes or till the gravy comes to a slightly thick gravy. Switch off the gas.
  • Take a flat frying pan. Take some butter and smear it on both the sides of the pav. Place it on the flat pan and roast it. Roast all the pavs similarly.
  • In a bowl, take some gravy, add some farsan. Garnish it with chopped onions and coriander leaves. Serve it hot with the butter toasted pav.

 

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