Misal Pav is a spicy delicacy from the state of Maharashtra, India. Within the state itself, it has many variations as you travel across different parts of the state namely Puneri misal, Kolhapuri misal, etc. Misal is the spicy curry of the cooked sautéed sprouts called Ussal, garnished with spicy snack mix, raw onion and enjoyed with the Pav (Bun Bread).
Though spicy and a little oily, it is a healthy and most filling dish. Having had to stay away from home for career opportunities, I had a chance of enjoying the Puneri form of this dish though not the authentic traditional one. Though me and my husband can not tolerate much hot dishes, however this dish we like it to be spicy even with are eyes, nose, tongue releasing water ;). But when I prepare it at home, I make it a little less spicy as compared to restaurant bought. I have tried this dish several times following recipe by Tarla Dalal or videos by Hebber’s Kitchen. Both are almost similar with one version following – grind, saute and pressure cook while the other – pressure cook, grind, saute. I am sharing a mixture of both recipes with slight modifications here and there.
- 1 cup washed and drained sprouted green gram (moong) or moth bean (matki) (you can also use 1/2 cup of each
- 1/4 tsp turmeric powder
- salt as per taste
- 1/3 cup sliced onion
- 1/4 cup desiccated coconut or dry grated coconut
- 1 inch piece of ginger
- 2 garlic flakes
- 2 tbsp oil
- 1/2 tsp cumin seeds (jeera)
- 5-8 curry leaves (kadi patta)
- 1 medium-sized onion, finely chopped
- 1 medium-sized tomato, finely chopped
- 1 tsp red chilli powder
- 1 tsp coriander powder
- 1/4 tsp kashmiri red chilli powder (for color)
- 1/2 tsp Kolhapuri misal powder (if you don’t have this readily available you can use equivalent amount of garam masala or 1/4 tsp garam masala and 1/4 tsp goda masala)
- ladi pav or bread bun or slice bread
- farsan, chopped onion, chopped coriander leaves, lemon wedges for garnish
- Pressure cook the sprouts with one cup water, turmeric powder and salt as per taste for one whistle.
- In a pan, heat 2 tsp of oil. Saute the sliced onion, coconut, garlic and ginger for 5-8 minutes and allow to cool.
- Once cooled, grind to a smooth paste.
- In a sauce pan, heat remaining oil. Add the cumin seeds.
- Once they crackle, add the curry leaves.
- Then saute the onion till soft and transparent.
- To this add red chilli powder, coriander powder and misal masala.Mix well.
- Then add the tomatoes and saute well.
- To this add the ground onion paste and saute.
- Once it leaves oil, add the pressure cooked sprouts. Allow to boil for 8-10 minutes.
- Add water to adjust consistency (to get gravy consistency). Then add salt as per taste and again boil it for another 10 mins.
- In a bowl, put a spoonful of the misal (ussal and the gravy). Top this with spoonful pf farsan. Garnish with chopped onion and coriander leaves.
- Serve hot with pav and lemon wedge. Along with this you can also serve a small bowl each of the misal curry (rassa) and chopped onion. Enjoy!