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Misal Pav
Created by: Howcan Team
Ingredients
- 1 cup moth beans (matki)
- 1/2 cup mixed sprouts
- 1 large onion, finely chopped
- 2 tomatoes, finely chopped
- 1/4 cup tamarind pulp
- 2-3 tbsp misal masala
- 1/4 tsp turmeric powder
- 1/2 tsp red chili powder
- 1/4 cup chopped coriander leaves
- 4-6 pav bread rolls
- 2 tbsp oil
- Salt to taste
- Water as needed
Instructions
- Rinse 1 cup of moth beans and 1/2 cup of mixed sprouts. Pressure cook them with 2 cups of water and a pinch of salt for 3-4 whistles, then set aside.
- Heat 2 tbsp of oil in a pan and add the finely chopped onion. Saute until the onions turn translucent.
- Add the finely chopped tomatoes and cook until they turn soft and mushy.
- Now add 1/4 cup of tamarind pulp, 2-3 tbsp of misal masala, 1/4 tsp of turmeric powder, 1/2 tsp of red chili powder, and salt to taste. Mix well and cook for 5-7 minutes.
- Add the cooked moth beans and mixed sprouts to the pan. Mix everything together and add water as needed to adjust the consistency. Let it simmer for 10-12 minutes.
- Garnish with chopped coriander leaves and turn off the heat.
- For the pav, heat a little butter in a pan and lightly toast the pav bread rolls until they are warm and slightly crispy.
- Serve the hot misal with the toasted pav bread rolls and garnish with additional chopped onions, lemon wedges, and farsan (crunchy toppings) if desired.
Misal Pav is a popular Maharashtrian dish that originated in Pune, India. It is a spicy curry made from sprouted moth beans or mixed legumes, topped with crunchy farsan, onions, and coriander, and served with pav, a type of bread roll. The history of Misal Pav dates back to the 19th century, with its roots in the Malwa region of Madhya Pradesh. It was later brought to Maharashtra, where it gained immense popularity. Today, Misal Pav is a staple in Maharashtrian cuisine and is enjoyed in homes, street food stalls, and restaurants across the region. One famous place to savor authentic Misal Pav is Bedekar Tea Stall in Thane, known for its fiery and flavorful version of the dish. The key to a perfect Misal Pav lies in the balance of spices and the freshness of the sprouts, which add a delightful crunch to the dish. Some variations include Kolhapuri Misal, which is known for its extra spicy flavor, and Puneri Misal, which is milder in comparison. Whether you prefer it fiery or mild, Misal Pav is a must-try for anyone exploring the diverse flavors of Indian cuisine.
50 min
4
400 calories
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