Misal Pav
Misal Pav is a popular dish from the state of Maharashtra in India. Misal is a spicy and tangy curry made of sprouts(of moth beans, peas, moong etc.) and the spiciness is offset by the soft buttery pav bun(recipe link). People have this for breakfast or evening snack.
Misal Pav is also one of the World's tastiest vegetarian dish. The spicy misal(spicier it is the better) topped with crunchy mixture or farsan, chopped onions and a dash of lime is every foodie's dream.
Just writing about it is making my mouth water, so lets get on to the recipe :)
Ingredients:
1. Moth beans - 3 cups
2. Onion - 1 large
3. Tomato - 1 small
4. Grated coconut - 1/2 cup
5. Garam masala/Goda masala - 1 tbsp
6. Turmeric powder(haldi) - 1/2 tspn
7. Red chilly powder - 1 tspn(according to the taste)
8. Salt - as per taste
9. Dhaniya-Jeera powder - 1 tspn
10. Water
11. Oil - 2 tbsps
11. Oil - 2 tbsps
12. Farsan
13. Onion and coriander for garnishing
14. Sugar - Just a pinch
Method:
1. Soak lentils of your choice for a couple of hours, we used moth beans and dried green peas. Drain the lentils and hang them in a moist cloth overnight or till you see the sprouts coming out of the cloth. Sprouted moth beans tend to have a weird smell, so wash it under running water to get rid of the smell.
2. In a pressure cooker add the sprouts and enough water to cover the sprouts. Cook for 1-2 wishtles, we dont want the sprouts to become mushy.
3. If using a large onion, slice or roughly chop 3/4th of the onion and finely chop 1/4th of the onion. Finely chop the tomato.
4. In a pan or kadai add little oil and fry the roughly chopped onion till it becomes brown(not caramalized but cooked well). To this add grated coconut and fry for a minute or two. Let this mixture cool and then grind in a mixer to get a fine paste.
5. In the same pan that we used to fry onion, add the remaining oil and fry the finely chopped onion along with the ginger garlic paste. Once the raw smell of the ginger garlic paste is gone, add the onion coconut paste that we prepared in the previous step and fry it for some more time.
6. Add all the masalas (turmeric, red chilly powder, dhaniya-jeera & garam masala) and mix it well. Next add the chopped tomatoes and cook for sometime.
7. Now add the cooked sprouts and add some water and cook it on medium to medium-low heat. The longer you slowly cook it the tastier it will be. We cooked it for about 30 mins.
8. The usal is now ready!! Top it with farsan/mixture, chopped onion and coriander and have it with freshly baked pav!
Notes:
1. Moth beans are known as matki in Gujarati, Marathi and as madki kalu in kannada.
2. You can add yogurt to it as well.
14. Sugar - Just a pinch
Method:
1. Soak lentils of your choice for a couple of hours, we used moth beans and dried green peas. Drain the lentils and hang them in a moist cloth overnight or till you see the sprouts coming out of the cloth. Sprouted moth beans tend to have a weird smell, so wash it under running water to get rid of the smell.
2. In a pressure cooker add the sprouts and enough water to cover the sprouts. Cook for 1-2 wishtles, we dont want the sprouts to become mushy.
3. If using a large onion, slice or roughly chop 3/4th of the onion and finely chop 1/4th of the onion. Finely chop the tomato.
4. In a pan or kadai add little oil and fry the roughly chopped onion till it becomes brown(not caramalized but cooked well). To this add grated coconut and fry for a minute or two. Let this mixture cool and then grind in a mixer to get a fine paste.
5. In the same pan that we used to fry onion, add the remaining oil and fry the finely chopped onion along with the ginger garlic paste. Once the raw smell of the ginger garlic paste is gone, add the onion coconut paste that we prepared in the previous step and fry it for some more time.
6. Add all the masalas (turmeric, red chilly powder, dhaniya-jeera & garam masala) and mix it well. Next add the chopped tomatoes and cook for sometime.
7. Now add the cooked sprouts and add some water and cook it on medium to medium-low heat. The longer you slowly cook it the tastier it will be. We cooked it for about 30 mins.
8. The usal is now ready!! Top it with farsan/mixture, chopped onion and coriander and have it with freshly baked pav!
Notes:
1. Moth beans are known as matki in Gujarati, Marathi and as madki kalu in kannada.
2. You can add yogurt to it as well.
0 comments: