Misal Pav

 

Misal Pav is a Maharashtrian dish that is widely believed to have been invented as an innovative way of using up leftover gravy (Usal). It is widely enjoyed across Maharashtra and is a popular street food of Mumbai. It is also widely available in most of the veg fast food joints. Let us have a look at its recipe.


Ingredients (4 Servings) :
  • Onions - 3
  • Potato - 1 (Big)
  • Tomatoes - 2
  • Sprouted Moong - 100 g
  • Kashmiri Chillies - 4-5
  • Green Chillies - 2
  • Ginger Paste - 1 Tsp
  • Garlic - 6-7 Cloves
  • Fresh Coconut - 1/4th
  • Desiccated Coconut - 1 Tbsp
  • Cumin Seeds (Jeera) - 1 tbsp
  • Mustard Seeds (Rai) - 1 Tbsp
  • Methi Seeds - 1 Tsp
  • Whole Garam Masalas -  Cinamon (Tej)- 2 inch piece, Cloves (Laung)- 4, Black Pepper - 5-6, Star Anis - 1, Black Cardamom (Badi Elaichi) - 1, Green Cardamom (Chhoti Elaichi) - 2-3
  • White sesame seeds (Til) - 1 Tbsp
  • Poppy Seeds (Khaskhas) - 1 Tbsp
  • Coriander leaves - 1/2 Cup
  • Curry Leaves - 4 Stems
  • Powdered Spices - Kashmiri Chilli Powder - 1 Tsp, turmeric Powder - 1/2 Tsp, Dhanajeera Powder - 1 tsp, Garam Masala powder- 1/2 Tsp
  • Sugar - 1 Tbsp
  • Salt to taste
  • Oil - 6-7 Tbsp
  • Juice of 1/2 Lemon
  • Sev Gathiya (Mix farsan)
Method :

  • Dry roast roughly chopped coconut pieces, Kashmiri Chillies, roughly chopped garlic, whole garam masalas, mustard seeds, cumin seeds, sesame seeds, poppy seeds, methi seeds in a kadhai (preferably a non-stick one) for 10 minutes.
  • After it is dry roasted, let it cool down and make a fine powder out of it in a mixure.
  • Heat oil in the same kadhai and add finely chopped onions, green chillies and curry leaves to it.
  • Add salt, ginger paste and sugar to it and let it fry till onions are golden brown.
  • Now, add finely chopped tomatoes to it and cook till they are absolutely soft.
  • Add desiccated coconut to it and fry for a minute.
  • Add the powdered spices to it and fry them till the oil separates from the mixture.
  • Now, add the mixture from the mixer to the onion tomato mixture and cook it for 5 minutes.
  • Add small pieces of potatoes and sprouted moong to it and let it cook for 10 minutes, then add water if needed. Cook it till the potatoes are done.
  • Just before turning off the syove, add finely chopped coriander leaves to it.
  • After turning off the stove, add lemon juice to it.
  • While serving, sprinkle a handful of sev gathiya (mix farsan) over the gravy. It should be served with finely chopped onions, pav and a piece of lemon.

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