http://Misal Pav Recipe Misal Pav Recipe is a Maharashtriyan street food dish. Misal Pav is usually served as breakfast or evening snack, but with all its ingredients, it is really nutritious and can work well as a meal too. Misal Pav Recipe is a quintessential Maharashtriyan dish. Misal moth bean is filled with many ingredients like Farsan, onion, coriander, lemon tomato. So this mixture of tangy and sour taste is wonderful to eat with pav .
Misal Pav Recipe is an instant recipe. The food is tasty and slightly spicy. That makes it tasty to eat. Make sure you make this recipe.
Origin
Misal Pav Recipe is said to have originated in kolhapur, Maharashtra in the 1850s. While the dish traces its origins to Nashik in western India, over time, locals have tweaked the basic recipe of how to make misal, suit their palettes. Kolhapuri misal, puneri misal, Nashik misal, Nagpuri misal, khandeshi misal are some of the variants of this immensely popular dish.
Misal Pav Ingredients
. 2 1/2 cups sprouted moth beans
. 1 tomato quartered
. 2 green chillies
. 1 1/2 inch ginger rough chopped
. 6 garlic cloves
. 1 tablespoon dry shredded coconut unsweetened
. 2 to 4 tablespoon oil
. 1 teaspoon black mustard seeds
. 1/4 teaspoon hing optional
. 10 curry leaves
. 1 onion
. 1 tablespoon Kashmiri red chilli powder
. 2 tablespoon garam masala
. 1 tablespoon ground coriander
. 1 teaspoon ground cumin
. 1/2 teaspoon ground turmeric
. 3 teaspoon salt
. 3 Cups water
. 1/2 cup cilantro chopped
To Serve Misal Pav
. 12 Soft buns pav
. 1 to 2 Cups sev Farsan
. 1 cup onion diced
. 6 lemon wedges
. 2 tablespoon ghee or butter
. Moth Beans – These small brown beans used in this recipe are known as Turkish or dew beans and are readily available in Indian grocery stores. The beans are first soaked in water and then sprouted.
. Aromatics – Red onions, ginger and garlic are used in the base of the curry Although store bought ginger, garlic paste can be used in a pinch, l highly recommend using homemade ginger paste and and garlic paste.
. Coconut – dry unsweetened shredded coconut is often used in Maharashtriyan cooking to add nutty flavour and body to the gravy. You can also use unsweetened desiccated coconut or frozen fresh coconut instead.
. Curry leaves – a must in the tempering as they add citrusy notes and unique Aromas to the curry.
. Tomato – adds tangy flavor and balence s the spices in the curry.
. Spices – Although premixed misal masala is available in Indian grocery stores, I recommend using homemade spice mix for authentic flavour from freshly ground spices hing , mustard seeds, red chilli powder turmeric, ground coriander, ground cumin, garam masala, and salt are just spices you II need.
How To Make Misal Pav
. Blend tomato , chilies , garlic, ginger and coconut in a blender to make a smooth paste .
. Set the instent pot to saute mode and heat oil. Add mustard seeds and allow them to pop. This may take 2 to 3 minutes . add hing , turmeric powder,curry leaves , fresh coriander leaves, and chopped onions. Saute everything as the onions start to turn translucent, it my take around 3 to 4 minutes . Cook covered to speed up the process .
. Next stir in the spice paste and saute for another minutes. Add red chilli powder, ground coriander, garam masala, ground cumin and salt. Mix well. Add sprouted beans and mix well. Add water and give a quick stir. Secure the instant pot with the pressure valve to sealing. Pressure cooke for 5 minutes followed by a 10 minute natural pressure release.
. Release the remaining pressure by turning the pressure release Valve to venting. Open the lid and give a quick stir. Garnish with remaining cilantro.
Serving
Heat a nonstick griddle or pan. Lightly spread butter or ghee on each half of the bun pav and place them on the pan. Gently pressing them down with a spatula cook both sides until they are heated through. Serve hot pav alongside the misal topped with Farsan, red onions, cilantro. Here is a tip, serve the Farsan on the side so it stays crunchy. I like to serve plan yogurt on the side along with lemon wedges.
To serve this dish, top the curry with plenty of onion, tomato, Farsan and a few tablespoon of plain yogurt and enjoy with a squeeze of fresh lemon. And eat misal pav with sweet gulab jam, raita and salad. Or serve over steamed rice for a comment meal. This recipe is tasty to eat. Make sure you try it and let me know your feedback in the comment box.
Tips for Authentic Tasting Misal pav
1. Matki seeds are available in Indian grocery stores. Ready made are available. Soak the matki yourself and bring the sprouts and use it. It tastes good.
2. The Traditional Misal pav recipe has lots of thin gravy also known as “rassa” or ” kat” which is used to drench in the soft pillowy pav for each bite. Add more Or less water depending on how much gravy you like. You can always add more hot water after the pressure cooking cycle has completed to thin out the gravy.
3. Many people Love a thin layer of oil known as “Tarri” on the gravy. Oil called for in this recipe is on the medium side, but feel free to add more Or less. More oil will give a layer of the “Tarri” to the final do dish.
4. I like to use Everest kanda lasun masala in this recipe and I use 2 tablespoon in this recipe. Any garam masala will work in this recipe, start with 1 teaspoon and adjust as per your taste. You can also use store – bought Misal masala, start with 1 tablespoon as it tends to be on the spicier side, and add more as needed.
How to Sprout Moth Beans
Sprouting moth beans at home is easy. It just needs a bit of planning. Check out this post on Sprouting moth beans. Instent pot yogurt mode is also a good option for sprouting. Let me explain how to Sprout beans using.
Steps
. Rinse the moth beans to remove any impurities .
. Sock the moth beans water for At least 8 hours or overnight.
. Drain the moth beans in a colander or strainer.
. Put the moth beans in a cloth or muslin cloth.
. Tie the cloth into a knot to from a Sprout bag.
. Cover the sprout bag with a sieve to allow Ventilation.
. Place the Sprout bag in a warm place for 24 hours.
Tips
. 1 Cup of dry moth beans will make 2.5 cups of sprouted beans.
. Sprouts can be eaten immediately or refrigerated for 10-12 days.
. To refrigerate, place the Sprouts in an airtight container with kitchen tissue paper.
Helth Benifits
. Moth beans Sprouts are high in fibre, antioxidants, potassium, and magnesium, with can help with heart health.
Frequently Asked Questions
. 1 what is the special feature of Misal Pav?
Misal Pav, a popular Maharashtrian street food, is renowned for its spicy. Flavorful, and unique combination of spicy curry misal served with soft pav and toppings like sev, onions and coriander .
. 2 what spices are used in Misal Pav?
Spices – The curry and the gravy use other spices like turmeric, red chilli powder, mustard seeds, cumin seeds, curry leaves and hing for extra flavor and tempering. Toppings choose from one of the Farsan or namkeen mix. Simply top with plain sev.
. 3 What are the benefits of Misal?
Good source of protein fiber and vitamins like vitamin- C and B1, while also providing essential minerals.
. 4 How does misal taste?
At its core, its a humble dish of sprouted moth beans cooked in a spicy curry, but it’s the layers of textures and flavors that make it extraordinary. The curry known as “Tarri” is usually fiery, balanced by the crunchy Farsan ahd the softness of freshly baked pav.
Tasty and delicious recipes are on my site. Visit that recipe
Anandrao kharat
Indian Testy Recipe
Join me on my journey to a healthier lifestyle. Rooted in generations of family cooking, I specialize in sharing time-honored recipes that celebrate heritage, simplicity, and the rich flavors of homemade meals. From slow-simmered stews to hand-kneaded breads, each dish tells a story passed down through tradition. My passion lies in preserving the essence of classic recipes while inviting everyone to gather around the table and taste the comfort of the past. Please visit my website for recipes made in the traditional way. And give me your feedback about the recipe. 🙏Thank you 🙏