Tongue Tickling Tastes of Misal Pav
Misal Pav is a very delicious Maharashtrian snack popular in Pune and Kolhapur region of Maharashtra. However, it is available in other regions as well but the special ones are available in Pune and Kolhapur only. Misal is the gravy made using sprouts of different types like moth, peas, chickpeas spiced with some red chilli powder and other spices. The dish is then topped with farsan i.e. Namkeen , chopped tomato, onion and coriander leaves.
If you grew up in Pune or have spend some time here, you ought to have had Misal Paav atleast once. Its a super tasty and super spicy Maharashtrian snack that you’ll always savor. Originally, it was a meal for the poorer population – the rickshaw wallas – but it’s won over a much larger following over the years and is a hot favorite for lots of Maharashtrians. It’s definitely not for people who cannot eat very spicy good, so beware. Pav dipped in the curry and gobbled up! Misal pav is a Mahashtrian snack. It is vegetarian and delicious. Misal pav is primarily a tangy mix of matki or peas. It is accompanied by a variety of toppings specifically onion, tomato and chopped coriander leaves.
- 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.
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.