Misal Pav Recipe: A Spicy Delight from Maharashtra

Misal pav is a typical Maharashtrian dish that combines the richness of sprouted legumes with a spicy, flavorful gravy. This iconic dish is a staple in many households across Maharashtra and is known for its vibrant flavors and hearty ingredients. Whether you’re new to Maharashtrian cuisine or a seasoned foodie, Misal pav offers a delicious adventure for your taste buds.

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Ingredients

To make an authentic Misal pav, you’ll need:

• For the Sprouts:
  • 200 gram sprouts (matki)
  • 1/2 teaspoon turmeric powder
  • Salt to taste
• For the Masala Paste:
  • 1 tablespoons oil
  • 4-5 Kashmiri red chilis
  • 3 large onion, roughly chopped
  • 2 large tomato, roughly chopped
  • 2 ginger pieces
  • 5-6 garlic cloves
  • Chopped coriander leaves(handful)
• For the Misal Gravy:
  • 2 tablespoons oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 9-10 curry leaves
  • 1 teaspoon turmeric powder
  • 1 tablespoon red chili powder
  • 1 teaspoon garam masala
  • 3 teaspoon dry misal masala
  • Salt to taste
• For Garnish and Topping:
  • 1 cup farsan (a mix of fried savory snacks)
  • Chopped onions
  • Chopped coriander leaves
  • Lemon wedges
  • Sev (thin gram flour noodles)

Step by Step Misal Pav Recipe

Preparation of Sprouts:

1. Rinse the mixed sprouts thoroughly and soak them overnight.
2. Drain and cook them with turmeric powder, salt, and water in a pressure cooker for about 4-5 whistles. Set aside.

Making the Misal Wet Masala:

1. Heat oil in a pan.
2. Add Kashmiri red chilis.
3. Add chopped onions. Sauté until they turn golden brown.
4. Add the ginger-garlic and cook until the raw smell disappears.
5. Add chopped tomatoes and cook until they turn soft and oil starts to separate.
6. Close the flame and allow it to cool down completely.
7. Add chopped green coriander leaves.
8. Make a fine paste. and set aside.

Making the Misal Gravy:

1. Heat oil in a pan. Add mustard seeds and let them splutter.
2. Add cumin seeds.
3. Ad curry leaves.
4. Add the wet masala from the grinder. Cook until the oil starts to separate from sides.
5. Add turmeric powder, red chili powder and dry misal masala. Cook for 2-3 minutes. Add water and bring it to boil.
6. Add the cooked sprouts and mix well.
7. Adjust the salt and let the gravy simmer for 10-15 minutes.

Preparing the Farsan Topping:

While the gravy simmers, ensure your farsan is ready. This is a mixture of various fried snacks and can be store-bought or homemade.

Assembling the Misal pav:

1. In a bowl, add a generous amount of the Misal gravy.
2. Top it with farsan, chopped onions, coriander leaves, sev, and a squeeze of lemon juice.

Tips for Perfection

1. Use Fresh Ingredients: Fresh sprouts and spices will elevate the flavor of your Misal.
2. Balance the Spices: Adjust the level of spiciness to suit your taste. Too much chili can overpower the dish.

Serving Suggestions

Traditionally, Misal is served with:

• Pav: Soft bread rolls that are perfect for soaking up the spicy gravy.
• Yogurt: A cooling side that balances the heat.
• Lemon Wedges: For an extra tangy kick.

For a modern twist, you can serve Misal with:

• Quinoa or Brown Rice: A healthier alternative to pav.
• Avocado: Adds a creamy texture that complements the spiciness.

Common Mistakes to Avoid

1. Overcooking the Sprouts: This can make them mushy and lose their texture.
2. Incorrect Spice Levels: Balance is key to ensuring the dish is flavorful and not overwhelmingly spicy.

History and Origin

Misal Pav has its roots deeply embedded in the cultural tapestry of Maharashtra. Traditionally, it was a humble meal of sprouted legumes and spicy gravy, enjoyed by the working class for its nutritive value and affordability. Over time, it has evolved, with each region adding its unique twist to this classic dish.

Health Benefits

Misal is not only delicious but also nutritious:

• Rich in Protein: Thanks to the sprouts, it is an excellent source of plant-based protein.
• Packed with Fiber: Sprouts and legumes aid in digestion and keep you feeling full longer.
• Low in Calories: A great option for those watching their weight.

Variations

Misal comes in many delightful variations:

1. Kolhapuri Misal: Known for its fiery spiciness and distinct use of Kolhapuri masala.
2. Puneri Misal: A milder version with a sweeter undertone.
3. Other Regional Twists: Each region in Maharashtra offers a unique take on Misal, incorporating local spices and ingredients.

Regional Cuisines

Across Maharashtra, Misal is prepared differently:

• Mumbai: Often served with buttered pav and a side of yogurt.
• Nashik: Known for its unique flavor profile, incorporating black pepper and other local spices.
• Kolhapur: Features a spicier version with a hint of tanginess.

Frequently Asked Questions (FAQs)

1. What makes Misal so spicy?
   • The use of red chili powder and goda masala gives Misal its signature spiciness.
2. Can I use other sprouts for Misal?
   • Yes, you can use any combination of sprouts like moong, chana, or even lentils.
3. Is Misal vegan?
   • Misal can easily be made vegan by ensuring the farsan topping is free from dairy products.
4. How do I store leftover Misal?
   • Store the gravy and toppings separately in airtight containers in the refrigerator. Reheat the gravy before serving.
5. Can Misal be made gluten-free?
   • Yes, simply ensure the farsan and sev are gluten-free, or omit them entirely.

Enjoy making and savoring this spicy, flavorful dish that offers a true taste of Maharashtra!

You may also like to know more about Misal Pav. Or you may like to read about our other recipies like

Puran Poli

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