MISAL PAV

Misal Pav is a popular streetfood Maharastra, India, which is a combination of misal and pav, topped up & served with onions, lemon, coriander, farsan or sev. This spicy, tangy delicacy is so filling that it can be a mini meal. Misal has two parts, one is thick curry of dew beans/moth/matki sprouts and other is spicy watery gravy called ‘Rassa’ or ‘Kat’. Usually these two are mixed according to taste.
Misal Pav has several variations in it’s preparation within Maharashtra. Mumbai style misal, Puneri misal and Kolhapuri misal are more popular. Puneri misal pav is served with poha. While Kolhapuri misal is considered spicest of all versions of misal.

Preparation time: 15 minutes
Cooking time: 30 minutes
Serves: 4 persons

Ingredients:
2 cup moth sprouts
For masala paste:
2 tsp oil
1 finely chopped tomato
1 finely chopped onion
2-3 garlic cloves
2″ piece finely chopped ginger
3 tbsp dry coconut
1/4 cup water
Other ingredients:
3 tbsp oil
1 tsp mustard seeds
1 tsp cumin seeds
7-8 curry leaves
1 tsp kashmiri red chilli powder
1/4 tsp turmeric powder
1 tsp coriander
1 tsp garam masala/goda masala
1 tsp jaggery
Salt to taste
5 cup water
For serving:
1 finely chopped onion
2 tbsp finely chopped coriander
2 cup farsan/ mixture/ sev
6 pav ( bun )
1 lemon

Method:

1. Pressure cook sprouted dew beans by adding salt, 1/4 tsp turmeric powder and one cup water for one whistle on high flame. Turn off the heat and keep aside.
2. For masala paste, heat 2 tsp oil, saute giger-garlic for few seconds. Then add onions and saute till it turns golden brown.
3. Further add coconut and saute fir a while. Then add tomatoes and saute till they turn soft. Turn off the heat.
4. Cool the mixture completely, then grind it into a smooth paste by adding about 1/4 cup of water.
5. Heat 3 tbsp oil in a pan, add mustard seeds, cumin seeds, curry leaves. Once they splutter, add all dry spices and saute them on slow flame till they turn aromatic.
6. Then add prepared paste and saute well till oil separates from the paste.
7. Add pressure cooked sprouted dew beans, salt,jaggery and about 4-5 cups of water.
8. Cover and let it simmer for 8-10 minutes or till oil started to float on top.
9. Serve with pav, topped up with farsan, coriander and onion. Add more Rassa /kat/gravy from sides.
   Note: for authentic misal add more oil and chilli powder.