Misal Pav is a beloved Maharashtrian street food dish consisting of a spicy sprouted moth beans curry (misal) served with pav (soft bread rolls). The curry is rich in flavors, combining sprouted beans with aromatic spices, onions, tomatoes, and garnishes like farsan (crunchy mix), chopped onions, tomatoes, and coriander. It’s a flavorful, spicy, and wholesome dish, often enjoyed as a breakfast or snack, providing a delightful burst of tastes and textures.
Here’s a detailed recipe:
Ingredients:
For Sprouting Moth Beans (Matki):
- 1 cup dry moth beans (matki)
- Water for soaking
For Misal:
- 2 cups sprouted moth beans (matki)
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- A pinch of asafoetida (hing)
- 1 onion, finely chopped
- 2 tomatoes, finely chopped
- 2-3 green chilies, slit lengthwise (adjust to taste)
- 1-inch piece of ginger, finely chopped
- 3-4 cloves of garlic, minced
- 1/2 teaspoon turmeric powder
- 1 tablespoon misal masala (a special spice blend for misal, available in Indian stores)
- Salt to taste
- Water as needed
- Chopped coriander leaves for garnish
For Garnish and Assembly:
- Farsan (crunchy mix, like sev or chiwda)
- Chopped onions
- Chopped tomatoes
- Lemon wedges
- Pav (bread rolls)
Instructions:
1. Sprouting Moth Beans:
- Wash the dry moth beans thoroughly and soak them in enough water overnight or for at least 6-8 hours.
- Drain the water completely and tie the soaked beans in a muslin cloth or place them in a container covered with a lid. Let them sprout for about 8-12 hours until tiny sprouts appear.
2. Making Misal:
- Heat oil in a pan or kadhai over medium heat. Add mustard seeds and let them splutter.
- Add cumin seeds and a pinch of asafoetida. Stir briefly.
- Add chopped onions and sauté until they turn translucent.
3. Adding Aromatics and Spices:
- Add green chilies, minced garlic, and chopped ginger. Sauté for a minute until the raw aroma diminishes.
- Add chopped tomatoes and cook until they soften.
4. Adding Sprouted Moth Beans:
- Add the sprouted moth beans to the pan and mix well.
- Add turmeric powder, misal masala, and salt. Mix everything together.
5. Cooking Misal:
- Pour in water as needed to achieve the desired consistency. Let it simmer for 10-15 minutes, allowing the flavors to meld.
6. Garnish and Assembly:
- To serve, ladle the misal into serving bowls.
- Garnish with farsan, chopped onions, chopped tomatoes, and coriander leaves.
- Serve hot with pav (bread rolls) and lemon wedges on the side.
Tips:
- Adjust the spice levels according to your taste preference.
- You can also add a squeeze of lemon juice on top before serving for added tanginess.
Misal Pav is typically enjoyed by dunking the pav into the spicy misal and relishing the combination of flavors and textures. It’s a beloved street food dish from Maharashtra, known for its spicy and tangy taste.
