Misal Pav
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Misal Pav is a very famous breakfast/snack recipe from Maharashtra. It is a very popular street food which is spicy and tasty and simply mouth- watering.
Ingredients
  • Mixed Pulses (matki, moong, masoor): 1 cup
  • Kabuli Chana: ¼ cup
  • Turmeric Powder: ½ tsp
  • Salt : to taste
  • For Dry Roast
  • Dry coconut: ¼ cup sliced into small pieces
  • Coriander Seeds: 3 tsp
  • Cumin Seeds: 1 tsp
  • Fennel Seeds: 1 tsp
  • Fenugreek seeds: ¼ tsp
  • Kashmiri Chilies: 5
  • Black pepper: 4-5
  • White Sesame Seeds: 1 tsp
  • Cardamom: 1
  • Cinnamon: 2 pieces (1 inch long)
  • Cloves: 5-6
  • Star Anise: 1 small piece
  • Turmeric Powder: ½ tsp
  • For Raasa (thin spicy gravy)
  • Oil: 5 tbsp
  • Onion : 1 big chopped
  • Garlic: 6-8 cloves chopped
  • Ginger: 1 inch chopped
  • Tomatoes: 3 medium chopped
  • Mustard Seeds: ½ tsp
  • Cumin Seeds: ½ tsp
  • Curry Leaves: a few leaves
  • Asafoetida (Hing): ¼ tsp
  • Red Chili Powder: 2 tsp chili powder
  • Turmeric Powder: 1 tsp
  • Tamarind: lemon sized piece soaked in water
  • Jaggery: 2 tbsp
  • Salt: to taste
  • Coriander: ¼ tsp
Instructions
  1. Wash and soak the matki, masoor, moong and kabuli chana for 6-7 hours in water. Then drain all the water and keep closed for at least a day so that they sprout. I made the misal on Saturday and had soaked the pulses on Thursday morning and drained them on Thursday night. The kabuli chana can be soaked a little later in the evening as compared to the other pulses.
  2. In a pressure cooker, add the sprouts, salt, ½ tsp turmeric powder and 2 cups of water. Pressure cook for 3 whistles.
  3. In a pan, dry roast the coconut pieces till brown. Keep aside.
  4. To the same pan, add the rest of the dry spices mentioned above (Coriander seeds, cumin seeds, fennel seeds, fenugreek seeds, kashmiri chili, peppercorn, sesame seeds, cardamom, cinnamon, cloves turmeric powder and star anise). Dry roast till aromatic. Keep aside to cool.
  5. Heat 1 tbsp oil in a pan and add onion, ginger and garlic. Saute till onion is translucent.
  6. Add tomatoes and a little salt and saute till tomato turns soft. Switch off and cool.
  7. Once cool, add the roasted coconut, dry spices and onion tomato mix to the grinder and grind to a smooth paste. (I used around ½ cup water)
  8. To make the gravy, add 4 tbsp oil in a kadai and add the mustard seeds, cumin seeds and curry leaves. Let splutter.
  9. Take the pan away from the heat and add to it the red chili powder, turmeric powder and hing. Give it a quick stir.
  10. Add ground masala from step 7 and mix everything.
  11. Mix the ground masala and saute till raw smell goes away and oil starts separating from it(around 5-6 minutes)
  12. Once sauteed, add water to the masala (around 3 cups) and mix well.
  13. Add salt, jaggery and tamarind paste to it and bring the gravy to boil.
  14. When the gravy starts boiling, add the cooked sprouts to it. Mix and close lid and boil for 2-3 minutes.
  15. Check the taste and add more salt, chili powder and tamarind to it if required. The consistency should be watery, so also add more water if required.
  16. Garnish with coriander leaves.
Recipe by YourHungerStop at https://www.yourhungerstop.com/misal-pav/