Misal Pav


Ingredients

For Usal :
  1. Sprouted moth beans/Matki – 1 1/2 cup
  2. Onion – 1 (finely chopped)
  3. Tomato – 1(finely chopped)
  4. potato – 1 (cut into cubes)
  5. Ginger-garlic paste – 1 Tbsp
  6. Bay leaves – 1
  7. Peppercorns – 3-4 nos
  8. Curry leaves – 5-6 nos
  9. Cinnamon stick – 1 small piece
  10. Asafoetida/Hing – a pinch
  11. Garam masala – 2 Tsp
  12. Misal pav masala – 1 Tbsp (optional)
  13. Kashmiri red chili powder – 1 Tbsp
  14. Turmeric powder – 1/2 Tsp
  15. Coriander leaves – 2 Tbsp (chopped)
  16. Salt – to taste
  17. Oil – 2 Tbsp
For Garnishing & Serving :
  1. Pav/Bun/Bread – As your requirement
  2. Mix Farsan/Mix Namkeen – 1/2 cup
  3. Onion – 1/4 cup(finely chopped)
  4. Coriander leaves – few
  5. Lemon wedges – 2 pieces

Preparation

  1. Drain sprouted moth beans and keep it aside.
  2. Heat oil in a pressure cooker and add mustard seeds, Peppercorns, asafoetida, bay leaves, cinnamon sticks and saute for few seconds.
  3. Add chopped onion, ginger-garlic paste, curry leaves and saute till it becomes translucent.
  4. Add chopped potato, tomato and saute for another 2 minutes.
  5. Add all spice powders, mix well and saute till oil get separates.
  6. Now add moth beans, coriander leaves, 1 1/2 cups of water and cook for 2-3 whistles.
  7. Switch off the flame and let it cool down.
Serving :
  1. Pour the moth bean curry in a serving plate and garnish with namkeen mixes, chopped onions, and coriander leaves. Misal is ready.
  2. Serve with Pav and lemon wedges.
Misal Pav
Serves 4
Famous Maharashtrian street food
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Prep Time
30 min
Cook Time
20 min
Total Time
50 min
Prep Time
30 min
Cook Time
20 min
Total Time
50 min
For Usal
  1. Sprouted moth beans/Matki - 1 1/2 cup
  2. Onion - 1 (finely chopped)
  3. Tomato - 1(finely chopped)
  4. potato - 1 (cut into cubes)
  5. Ginger-garlic paste - 1 Tbsp
  6. Bay leaves - 1
  7. Peppercorns - 3-4 nos
  8. Curry leaves - 5-6 nos
  9. Cinnamon stick - 1 small piece
  10. Asafoetida/Hing - a pinch
  11. Garam masala - 2 Tsp
  12. Misal pav masala - 1 Tbsp (optional)
  13. Kashmiri red chili powder - 1 Tbsp
  14. Turmeric powder - 1/2 Tsp
  15. Coriander leaves - 2 Tbsp (chopped)
  16. Salt - to taste
  17. Oil - 2 Tbsp
For Garnishing & Serving
  1. Pav/Bun/Bread - As your requirement
  2. Mix Farsan/Mix Namkeen - 1/2 cup
  3. Onion - 1/4 cup(finely chopped)
  4. Coriander leaves - few
  5. Lemon wedges - 2 pieces
Moth Bean curry
  1. Drain sprouted moth beans and keep it aside.
  2. Heat oil in a pressure cooker and add mustard seeds, Peppercorns, asafoetida, bay leaves, cinnamon sticks and saute for few seconds.
  3. Add chopped onion, ginger-garlic paste, curry leaves and saute till it becomes translucent.
  4. Add chopped potato, tomato and saute for another 2 minutes.
  5. Add all spice powders, mix well and saute till oil get separates.
  6. Now add moth beans, coriander leaves, 1 1/2 cups of water and cook for 2-3 whistles.
  7. Switch off the flame and let it cool down.
Serving
  1. Pour the moth bean curry in a serving plate and garnish with namkeen mixes, chopped onions, and coriander leaves. Misal is ready.
  2. Serve with Pav and lemon wedges.
Safnas Cookbook http://www.safnascookbook.com/

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2 Comments

  • Broderick
    March 8, 2019 5:42 pm

    Your site has superb web content. I bookmarked the site

    • Safna
      March 12, 2019 11:53 am

      Thank you so much!!

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