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Extra Spicy Misal Pav
Created by: Howcan Team
Ingredients
- 2 cups sprouted moth beans
- 1 large onion, finely chopped
- 2 tomatoes, finely chopped
- 1/4 cup grated coconut
- 4-5 cloves garlic
- 1 inch ginger
- 4-5 green chilies
- 1/2 cup chopped cilantro
- 1/4 cup tamarind pulp
- 1/4 cup oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1/2 tsp asafoetida
- 1 tsp turmeric powder
- 2 tbsp red chili powder
- 2 tbsp misal masala
- Salt to taste
- 4 pav (bread rolls)
- 1/2 cup farsan (spicy snack mix)
- Lemon wedges for garnish
Instructions
- In a pressure cooker, add 2 cups of sprouted moth beans, 4 cups of water, and a pinch of salt. Pressure cook for 3-4 whistles or until the beans are soft and cooked. Set aside.
- In a blender, add 1 large chopped onion, 2 chopped tomatoes, 1/4 cup grated coconut, 4-5 cloves of garlic, 1 inch of ginger, and 4-5 green chilies. Blend into a smooth paste and set aside.
- Heat 1/4 cup of oil in a large pan. Add 1 tsp of mustard seeds and let them splutter. Then add 1 tsp of cumin seeds and 1/2 tsp of asafoetida. Saute for a few seconds.
- Add the blended paste to the pan and cook for 5-7 minutes until the raw smell disappears and the oil separates from the masala.
- Add 1 tsp of turmeric powder, 2 tbsp of red chili powder, and 2 tbsp of misal masala. Mix well and cook for another 2-3 minutes.
- Add the cooked sprouted moth beans to the pan along with 1/4 cup of tamarind pulp and salt to taste. Mix everything together and let it simmer for 10-15 minutes on low heat.
- To serve, place a ladleful of the spicy misal in a serving bowl. Garnish with chopped onions, cilantro, farsan, and a squeeze of lemon juice. Serve hot with pav (bread rolls).
Misal Pav is a popular Maharashtrian dish that originated in Pune, India. It consists of a spicy curry made from sprouted moth beans, topped with crunchy farsan, onions, and coriander, and served with pav (bread rolls). The dish is known for its fiery flavors and is a favorite among spice lovers. The history of Misal Pav dates back to the 19th century when it was created by the Peshwa rulers of the Maratha Empire. Over time, it has evolved into various regional variations, each with its own unique blend of spices and ingredients. One of the key elements of Misal Pav is the spicy gravy, which is made from a mix of aromatic spices such as cumin, coriander, and garam masala, along with fiery red chilies for an extra kick. Chefs in Maharashtra take pride in perfecting the balance of flavors in the gravy, ensuring it delivers a fiery punch without overwhelming the taste buds. Today, the best versions of Misal Pav can be found in the bustling streets of Pune, where local eateries and food stalls compete to serve the most flavorful and fiery rendition of this beloved dish. The extra spicy gravy is a must for those seeking an intense flavor experience, and it's often paired with a side of cool, refreshing buttermilk to balance out the heat. For those looking to recreate this dish at home, it's essential to get the spice blend just right, as well as ensuring the sprouts are perfectly cooked and the farsan is crispy. Some alternative methods for making Misal Pav include using different types of sprouts or adding a dollop of yogurt to the gravy for a creamy twist. In conclusion, Misal Pav with extra spicy gravy is a fiery and flavorful dish with a rich history and a strong presence in the culinary landscape of Maharashtra. Whether enjoyed at a local eatery in Pune or prepared at home, it's a dish that promises a spicy, satisfying experience for those who dare to indulge in its fiery flavors.
60 min
4
400 calories
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