Misal pav has recently beat many dishes around the world to be named as the world's tastiest vegetarian snack! I was not surprised when I read this. Who'd be? If you've had misal pav, you'll know what I am talking of!
Misal pav comes from Maharashtra in India. The snack usually comprises of sprouted moth beans cooked in a thin gravy of onion, garlic, coconut and a special spice mix. This gravy is topped with a farsan mix that has gathiya, theekha gathiya, shev, chana dal etc, sev, chopped onions and tomatoes. A squeeze of lime is the final touch needed to mix it all up. And you have it with soft laadi pavs dipped in the gravy.
There are however some regional differences in how misal is made and served. In some places like Nashik, misal is made of a combination of pulses and not just moth beans. Some places serve misal pav with khajur imli or teekhi chutney. And of course, the main difference, the spice mix varies from place to place. However, it's easy to find misal masala around the country in stores. If not, chana masala or chhole masala can be used, but try for the misal masala!
Preparation Time: 20 minutes (not including sprouting time for moth beans)
Cooking Time: 45 minutes
Serves: 4
Ingredients:
For the vaatan (ground paste for gravy)
2 tbsps peanut/ sunflower/ olive oil
3 medium sized onions roughly diced
3 tbsps dried coconut shavings
10 cloves of garlic
1/2 cup water
For the misal
3 tbsps peanut/ sunflower/ olive oil
2 tps asafoetida powder
2 star anises
3 dried bay leaves
Vaatan as made above
2 tbsps misal masala
2 cups sprouted moth beans
3 cups water
Salt to taste
For Serving
Laadi pav
Lemon wedges
150 grms mixed farsaan
150 grms sev
1 cup finely chopped onions
1 cup finely chopped tomatoes
1/2 cup finely chopped corriander leaves
Method
Put the moth beans to pressure cook first. Cook for about 3 whistles and they'll be done.
In a kadhai heat 2 tbsps oil. Add in the roughly diced onions and saute on a medium high flame. Keep stirring. The onions will start turning brownish in about 5-7 minuutes.
Add in the dried coconut shavings immediately to the browning onions. Keep stirring. In about 3-4 minutes, they'll start turning brown.
When the coconut turns brown, add in the garlic and saute for another 2-3 minutes on medium high flame.
Grind the mixture with 1/2 cup water till it forms a smooth paste. This is our vaatan.
To make the misal, heat oil in a kadhai. Add the asafoetida, star anises and bay leaves. Fry for about 30 seconds.
Add in the prepared vaatan and the misal masala. Saute on a medium high flame till the mixture starts releasing oil (about 10-12 minutes). This shows that the mixture is cooked and the spices have bloomed.
Add in the pressure cooked moth beans, salt and water. The consistency should be of a thin gravy. Bring to a boil and then lower the flame and cook for about 5 minutes.
To serve, fill a bowl with about 4-5 serving spoonfuls of misal. Add in 2 tbsps of mixed farsan, 1 tbsp of onion, 1 tbsp of tomatoes, 1 tbsps of sev and 1/2 tsps of corriander leaves. Serve with two pavs and wedge of lime to be squeezed on top as per preference.
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| Misal Pav Recipe |
Misal pav comes from Maharashtra in India. The snack usually comprises of sprouted moth beans cooked in a thin gravy of onion, garlic, coconut and a special spice mix. This gravy is topped with a farsan mix that has gathiya, theekha gathiya, shev, chana dal etc, sev, chopped onions and tomatoes. A squeeze of lime is the final touch needed to mix it all up. And you have it with soft laadi pavs dipped in the gravy.
 |
| Misal Pav Recipe |
There are however some regional differences in how misal is made and served. In some places like Nashik, misal is made of a combination of pulses and not just moth beans. Some places serve misal pav with khajur imli or teekhi chutney. And of course, the main difference, the spice mix varies from place to place. However, it's easy to find misal masala around the country in stores. If not, chana masala or chhole masala can be used, but try for the misal masala!
 |
| Misal Pav recipe |
Misal Recipe
Preparation Time: 20 minutes (not including sprouting time for moth beans)
Cooking Time: 45 minutes
Serves: 4
Ingredients:
For the vaatan (ground paste for gravy)
2 tbsps peanut/ sunflower/ olive oil
3 medium sized onions roughly diced
3 tbsps dried coconut shavings
10 cloves of garlic
1/2 cup water
For the misal
3 tbsps peanut/ sunflower/ olive oil
2 tps asafoetida powder
2 star anises
3 dried bay leaves
Vaatan as made above
2 tbsps misal masala
2 cups sprouted moth beans
3 cups water
Salt to taste
For Serving
Laadi pav
Lemon wedges
150 grms mixed farsaan
150 grms sev
1 cup finely chopped onions
1 cup finely chopped tomatoes
1/2 cup finely chopped corriander leaves
Method
Put the moth beans to pressure cook first. Cook for about 3 whistles and they'll be done.
In a kadhai heat 2 tbsps oil. Add in the roughly diced onions and saute on a medium high flame. Keep stirring. The onions will start turning brownish in about 5-7 minuutes.
Add in the dried coconut shavings immediately to the browning onions. Keep stirring. In about 3-4 minutes, they'll start turning brown.
When the coconut turns brown, add in the garlic and saute for another 2-3 minutes on medium high flame.
Grind the mixture with 1/2 cup water till it forms a smooth paste. This is our vaatan.
To make the misal, heat oil in a kadhai. Add the asafoetida, star anises and bay leaves. Fry for about 30 seconds.
Add in the prepared vaatan and the misal masala. Saute on a medium high flame till the mixture starts releasing oil (about 10-12 minutes). This shows that the mixture is cooked and the spices have bloomed.
Add in the pressure cooked moth beans, salt and water. The consistency should be of a thin gravy. Bring to a boil and then lower the flame and cook for about 5 minutes.
To serve, fill a bowl with about 4-5 serving spoonfuls of misal. Add in 2 tbsps of mixed farsan, 1 tbsp of onion, 1 tbsp of tomatoes, 1 tbsps of sev and 1/2 tsps of corriander leaves. Serve with two pavs and wedge of lime to be squeezed on top as per preference.
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