Misal Pav (Spicy curry with bread) is a traditional Indian dish sold in the streets of Mumbai, Pune and parts of Maharastra, India. Misal is a feast to your taste buds. Its fiery taste sweeps you off. Misal-Pav is a great one meal food. It is a dish that you taste for once and get hooked forever. It consists of spicy curry usually made of pulses, spicy gravy, Poha, spoonful of dahi (curd) and garnish of onions, tomatoes, cilantro, farsan, chivada etc. These things are arranged in multiple tier fashion and served. Pav/bread is also served along with misal. If your tastebuds are on fire biting into the bread will help you out. There are basically two versions of Misal Pav. One is Kohlapuri Misal and the other is Puneri Misal. Kolhapuri Misal is much hot, spicy and fiery than Puneri missal (Pune’s Misal). But as such the ingredients of Misal-Pav are not defined. One can have his / her own version by adding what they want.
1. Misal Pav Recipe
- 100 gms Dry White Peas
- 1/2 tsp Turmeric Powder
- 1-1/2 tbsp Oil
- 1/2 tsp Mustard Seeds
- 1 tbsp Ginger Paste
- 1 tsp Garlic Paste
- 1/2 tsp Green chili Paste
- 2 tbsp Thick Tamarind Juice
- 1/2 tsp Garam Masala
- 1/4 cup Coriander Leaves
- 1/4 tsp Yellow Chili Powder
- 1/2 tsp Chat Masala
- 1 tbsp Lemon Juice
- Salt to taste
- 2 cups Mixture of Gathias, Papri, Peanuts
- 3/4 cup Onion (chopped)
- 2 Green Chilies (chopped)
- 2 tbsp Coriander Leaves
- 1 cup Salty Curd (beaten)
- Cook peas in a pressure cooker, with very little water, salt and turmeric.
- Heat oil and put mustard seeds into it. Add ginger, garlic and green chili paste. Fry for a minute and then add cooked peas and tamarind juice. Cook it uncovered on a low flame for 2 min.
- Add garam masala and coriander leaves. Mix thoroughly and remove from heat.
- Sprinkle the mixture of gathia, papri, peanut, dal, etc. Add onion, green chilies and coriander leaves.
- Sprinkle yellow chilli powder, chat masala and squeeze lemon juice all over the cooked peas.
- Finally, top with a little curd and serve immediately.
2. Misal Pav Recipe
Ingredients for Usal :
- 3 cups sprouted – Mataki, Moong, Masoor (any one or two or all)
- 3 medium size Boiled Potatoes (peeled & cut into cubes)
- 1 tbsp red chilli powder or as per taste.
- 1 tsp sugar
- Salt as per taste
- 1 tsp chinch/tamarind pulp
- 3-4 tbsp oil
- For Tadka- rai, hing, haldi
- Grind to powder – 1tsp Jeera, 2 tsp coriander seeds /dhane, 2 cloves/lavang, 2-3black peppercorn, ¼ inch cinnamon/dalchini piece
- Grind to paste – ½ cup chopped onion, 4 garlic cloves, ½ inch ginger piece, 10-15 pudina/mint leaves, ½ or 3/4 cup grated coconut
Other Ingredients for Misal :
- 2 cups Chivada/pharsan
- 2 cups Shev
- 1 cup chopped tomato
- 1 cup finely chopped onion
- ½ cup chopped fresh green coriander
- 1 cup dahi/curd/ plain yogurt (optional)
- Slices of bread or Pav
Method for the Usal :
- Pressure Cook the sprouted pulses & potato till tender.
- Heat oil in a pan or kadai, add rai, when it starts to crackle add hing, haldi.
- Add ground paste and saute till the oil starts oozing out of the masala; then add red chilli powder, tamarind pulp, sugar, and salt & ground masala powder. Sauté for 2-3 minutes.
- Add cooked sprouts & potato and add 2-3 cups water.
- Bring it to a boil, cook on a low flame for 10 minutes.
To Serve the Misal :
- Place a couple of spoonfuls of Usal in a bowl. Top it with a spoonful of chivada/pharsan & shev. Garnish with 1-2 tsp chopped onion, tomato, coriander & fresh curd.
- Add bread/pav on a side dish. Your Misal Pav is ready to serve.