Misal Pav Recipe – Kolhapuri Misal Pav Recipe
Prep time : 20 minutes
Cooking Time : 35 to 40 minutes
Total time : 1 hour
Serves : 4-5
Misal is basically all types of different things.It primarily contains mataki or moth beans.
It is basically “Matakichi Usal” layed with farsan, onion , tomato and everything together is soaked in kut
which is spicy rassa/thin gravy.
Misal Pav is combination of vegetable preparation along with some bread and its a full meal by itself.
Maharashtrians usually have this dish for their heavy breakfast.Usually misal is very spicy recipe and we both me and My husband likes the spicy recipes more.Misal Pav is a delicious and wholesome meal and can be had as a breakfast or snacks or as a brunch.
1 1/2 cups Sprouted moth(mataki)
(You can also use mixed sprouts instead of using only mataki)
I have taken raw mataki/moth beans and washed that in cold water 2 to 3 times and then I soaked that in enough water for overnight.
If you dont want to sproute them or boil them you can just soak this mataki overnight and put that mataki directly into the gravy and allow to cook them into the gravy itself.
5 to 6 tablespoons Oil
1/2 teaspoon Mustard seeds
1 teaspoon Cumin seeds
1/2 teaspoon Asafoetida
2 teaspoons of coriander powder
3/4 teaspoon Turmeric powder
1 1/2 teaspoons Garam masala-mixture of spices(Ground Cinnamon,black pepper,bay leaf,black cardamom,cloves etc ) /Goda masala
2 tablespoons white sesame (Safed teel)
3 medium size Onions, chopped
3 medium size potatoes boiled,peeled,chopped
3-4 green chilies finely chopped
2 teaspoons ginger-Garlic-green chili paste
2 tablespoons Dry coconut (khopra) grated
1 medium size Tomato chopped
2 teaspoons Red chili powder
curry leaves as required
Salt to taste
Coriander leaves for garnishing
Farsan as required (fried savory snack mixture)
Sev as required
2 medium size Onions finely chopped
2 medium size Tomatoes finely chopped
Fresh coriander leaves finely chopped as required
a few Lemon wedges
Pav as required
For masal paste :
In a non stick pan take dry sliced coconut,sliced onion and sesame.
Saute till coconut becomes golden in colour.
Transfer this mixture into a mixer jar.Add ginger garlic paste,cool and grind to a fine paste with a little water.
Keep a side.
Remember that a misal has got a lots of oil but if you are a health conscious you can reduce the quantity of the oil in this recipe.
1. For Mataki Bhaji/Sabji:
Heat 2 tbsp oil in a pan.
Add mustard seeds,cumin seeds and curry leaves.
When the seeds splutter add chopped onions and saute for a minute.
Add ginger garlic green chili paste and saute.
When aroma comes add turmeric powder,Asafoetida,Garam masala,Red chilli powder.Fry for a minute.
Add matki,salt and mix well. Add ½ cup water and cook.
Allow it to simmer for another 8-10 minute on medium flame.And Keep aside.
2. For Potato/Batata Bhaji/sabji :
Heat 1 tbsps oil in a pan.
Add curry leaves.
Add chopped onions and saute till it converts into golden brown in colour.
Add chopped green chilies and saute.
Add turmeric powder and asafotida and fry for few seconds.
Now add boiled potato and finally add salt as required.
Mix well.Cover for a minute.Switch off the flame and Garnish with the coriander leaves.
Keep it aside.
3. For thin Gravy/rassa/Tari/Kut :
Heat ¼ cup oil in another pan.
Add curry leaves,chopped onion and saute till onion become golden in colour.
Add chopped tomatoes and saute till tomatoes become smooth.
Now add ground masala and saute till it seperates from a pan.
Add asafoetida,turmeric powder and red chilli powder,garam masala,cumin powder mix well and sauté for 2 minutes.
Add 3 to 4 cups of water,salt and bring it to a boil.
Simmer for 4 to 5 minutes.
It will get deep red colour thats how we want our curry to be.And its not thick curry.
Its got pritty much floyi consistency.
How to Serve :
There is no set exact measurement for the use of these garnish.You may use as much as more or less you like.
To serve place some Potato sabji in a serving bowl,put some matki mixture over it.
Pour some farsan over it.And some of the gravy on top.
Sprinkle some chopped onions,chopped tomatoes and Coriander leaves on top.
Serve some gravy in a separate bowl too if required.
Serve immediately with fresh pav and lemon wedges.
Here is how this MISAL PAV will look 😉
Goda Masala : Goda Masala is nothing but all types of whole garam masala along with some grated garlic,dry coconut,sesame seeds and onion.Which is widely used in maharashrtian food.
Farsan : Farsan is a combination of fried boondi,gathia,some peanuts,chana jor garam etc.(fried savory snack mixture)