MISAL PAV

                                       

This is a Maharashtrian speciality – Kolhapuri Misal Pav is famous. You can have it as a snack / breakfast / supper.

Misal is healthy and spicy and tangy and is the tasty accompaniment to pav (bun).

The main ingredient is sprouts - ‘matki’, and ‘moong’(optional) in gravy and so its health quotient is high.

Ingredients

1. Pav – 8-10
2. Matki – 100 gms
3. Moong – 50 gms
4. Onion – 2 medium sized – finely chopped
5. Ginger – ½” – chopped fine
6. Garlic paste – ½ tsp
7. Green chilli – 2chopped
8. Tomatoes – 3-4 medium sized
9. Turmeric powder – ½ tsp
10. Red chilli powder – 1 tsp
11. Coriander powder – 1 ½ tsp
12. Cumin powder – 1 tsp
13. Kolhapuri masala / Garam masala – 1- 1 ½ tsp
14. Cumin seeds – 1 tsp
15. Asafetida – a pinch
16. Salt to taste
17. Oil – 2 -3 tbsp
18. Coriander leaves – chopped fine – 2 tbsp
19. Farsan (mixture) – 100 gms

Method

1. Wash and soak ‘matki’ and ‘moong’ separately in water for 2 hours. Drain off the water and allow to sprout in a colander for 10 -14 hrs. Sprinkle water in between if the sprouts are too dry.
2. Pressure-cook the sprouts with turmeric and salt – for 1 minute after lowering the heat after the first whistle.
3. Finely chop onions, ginger and green chillies.
4. Cut each tomato into two, put them in a mixer and blend well. 
5. Heat 2 tbsp oil in a kadhai and add cumin seeds. When they splutter, add a pinch of asafetida.
6. Add the finely chopped onions and fry. When translucent, add chopped ginger, garlic paste and green chillies and fry till onions are light brown.
7. Add turmeric powder, coriander-cumin powders, red chilli powder and Kolhapuri masala and fry for a minute.
8. Add the tomato paste and fry on a low heat till oil leaves the sides. Add ½ -1 tbsp of oil if required.
9. Add the pressure-cooked sprouts along with the water and boil.
10. Add a little more water if required and allow it to simmer for 8-10 minutes. The ‘kat’ (gravy) should not be too thick.
11. After 10 minutes, garnish with coriander leaves.
12. Serve hot with pav – along with farsan, chopped onions and coriander leaves and a slice of lime.

                     

Tips

1. Normally pav is served without toasting. But I always choose to toast it with a little butter!
2. ‘Matki’ alone can be used to make ‘misal’.
3. The sprouts should not be overcooked.
4. If you don’t have Kolhapuri masala, you can use garam masala.

© Copyright 2011. Brinda Balasubramonian.