One of the most famous of Maharashtrian recipes, Misal is a scrumptious cocktail of savouries and sprouts! Wholesome and tasty sprouts are cooked with tangy tomatoes and pungent onions, not to forget the spice powders and the special coconut-onion based misal masala!
All of this is further enhanced with chivda, potatoes and other appropriate ingredients to make a sumptuous accompaniment for laddi pav.
The best part about Misal is that it suits breakfast, dinner and any other time you wish to have it.
Misal Pav Or How To Make Misal Pav
For The Misal Masala
1 tbsp oil
1/4 cup thinly sliced onions
1/4 cup grated dry coconut (kopra)
2 tsp coriander (dhania) seeds
1 tsp cumin seeds (jeera)
3 cloves (laung / lavang)
3 peppercorns (kalimirch)
25 mm stick cinnamon (dalchini)
2 whole dry kashmiri red chillies
3 garlic (lehsun) cloves
For The Misal
3 tbsp oil
1 tsp cumin seeds (jeera)
1/4 cup finely chopped onions
1 cup finely chopped tomatoes
1/4 tsp turmeric powder (haldi)
1/2 cup sprouted matki (moath beans)
1/2 cup sprouted safedvatana (dried white peas)
1/2 cup sprouted moong (whole green gram)
2 tbsp sprouted chawli (cow pea / lobhia)
1 1/2 tsp chilli powder
2 tbsp finely chopped coriander (dhania)
salt to taste
1/2 cup mixed farsan
8 tbsp batata poha
1/2 cup finely chopped onions
4 tbsp finely chopped coriander (dhania)
8 laddi pavs
4 lemon wedges
Method For the misal masala
- Heat the oil in a broad non-stick pan, add the onions and coconut and dry roast on a medium flame for 2 to 3 minutes.
- Add all the remaining ingredients and sauté on a medium flame for 3 to 4 minutes.
- Remove from the flame and allow it to cool completely.
- Once cooled, blend in a mixer to a smooth powder without using any water.
For the misal
- Heat the oil in a pressure cooker and add the cumin seeds.
- When the seeds crackle, add the onions and sauté on a medium flame for 1 to 2 minutes.
- Add the prepared misal masala and sauté on a medium flame for 1 more minute.
- Add the tomatoes, turmeric powder and a little water (approx. 1 tbsp), mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
- Add the matki, safed vatana, moong and chawli sprouts and mix well.
- Add 2 cups of hot water and salt, mix well and pressure cook for 3 whistles.
Allow the steam to escape before opening the lid.
- Add the chilli powder, 1/2 cup of water and coriander, mix well and simmer for 3 to 4 minutes, while stirring occasionally.
How to proceed: Just before serving pour 1/4 of the misal in a serving bowl, sprinkle 2 tbsp of mixed farsaan,2 tbsp of batata poha, 2 tbsp of onions and 1 tbsp of coriander over it. Repeat with the remaining ingredients to make 3 more servings. Serve immediately with laddi pavs and lemon wedges.