MISAL PAV
Misal pav is a popular Mumbai street food. ” Usal ” made of sprouts is topped with a spicy thin gravy and is served wit pav. It’s later topped with lots of farsan , onion, tomato and coriander leaves enhance the taste.
Ingredients
For sprouts / matki:
- 1 big cup Sprouted Matki (Moth beans) / any sprouts
- tsp Salt
- 1/4 tsp Turmeric / Haldi powder
For Kat / Raasa (thin Spicy Gravy) Masala :( dry roast )
- 1/4 cup dry coconut / kopra / kobbari, cut into small pieces
- 2-3 tsp Dhania/ Coriander seeds
- 1 tsp Jeera / Cumin seeds
- 1 tsp Saunf / fennel
- few Methi /Fenugreek Seeds
- 5-6 nos Byadgi Chillies / Kashmiri Chillies, For deep color
- few Black Pepper
- 1 tsp White sesame seeds / White til
- 1 tsp Poppy seeds / Khus Khus / gasgase
- 1 no Cadamom / Elaichi
- 1-2 pc Cinnamon/ dalchini
- 5-6 nos Cloves/ Lavang
- small pc Star anise /Chakri phool /ananas hoovu
- small pc stone flower / kallu hoovu
- 1/2 tsp Turmeric powder /Haldi
For Kat / Raasa (thin Spicy Gravy)
- 4-5 tsp Oil
- 1 big onion, sliced
- 6-8 flakes Garlic
- 1 inch Ginger, sliced
- 2-3 medium size Tomatoes, chopped
- 1/2 tsp Mustard
- 1/2 tsp Cumin Seeds/ Jeera
- few Curry Leaves
- a big pinch Asafoetida/ hing
- 1 tsp red chili powder, based on your pref ( but make a bit spicy )
- amla size Tamarind, soaked in water
- little Jaggery
- to taste Salt
- few sprigs Coriander leaves, chopped
To serve:
- Pav Buns, no need to roast
- Onions, ,very finely chopped
- Tomatoes, very finely chopped
- Coriander leaves, very finely chopped
- small wedges Lemon
- Farsan / Mixed Namkeen / Mixture / Mixed Namkeen / Mixture
Instructions
Sprout and cook :
- How to sprout Matki - Wash and soak matki(moth beans) for 6-7 hrs in water and wash it once with fresh water and drain the excess water. Keep it closed as such in a warm place or tie in a muslin cloth and keep in hot case or use a sprout maker to make sprouts.It will take 12-15 hrs.
- In a pressure cooker, add a tsp of salt, Haldi and 2-3 cups water .. pressure cook for 1-2 whistle.
To Prepare Masala
- Dry roast dry coconut pieces till crisp. Keep aside.
- Next add all dry spices one by one ie Dhania, Jeera, Saunf, Methi, Kashmiri Chilli, few peppercorns, white sesame seeds, khus khus, elaichi , dalchini, cloves, star anise and Dry roast till aromatic .
- Keep aside to cool,
- Heat 1 tbsp Oil in a pan and add chopped onions, garlic and ginger. Saute until onion turn slight golden brown in color.
- Add tomatoes , little salt and saute till mushy.
- Switch off and cool completely.
- Once cool , add fried dry coconut, sauteed dry masala to the onion tomato mix. Grind to a very smooth paste.
To prepare Kat / Tarri / Rasa (Thin Spicy Gravy):
- To prepare spicy gravy / rasa .. take a kadai and keep little more oil say 4-6 tsp oil . Temper mustard, jeera and curry leaves
- Before adding spices, If the oil is too hot, keep the pan away from the flame / keep the flame in low. Add hing , haldi and red chilli powder . Give it a quick stir. Note to keep the flame on low, else masala will burn.
- Add ground masala and mix everything .
- Saute masala nicely for 5-6 mins till raw smell goes and oil starts separating from it.
- Once masala is nicely sauted , add lots of water and mix well .
- Add salt to taste, little jaggery and tamarind extract. Let this gravy/rasa boil well nicely on medium flame.
- When the gravy is boiling , add cooked matki to it , mix and continue to boil on sim for 2-3 mins . The consistency should be watery, so add more water if required.
- Lastly garnish spicy rasa with chopped coriander leaves .
To serve Misal Pav:
- Pour 1 -2 ladle of piping hot Rasa /Tarri (gravy) with cooked sprouts . Sprinkle liberally finely chopped onions,few pcs of chopped tomato and coriander leaves. Drizzle few drops of thick curd / lime (optional).
- Add a layer of mixed farsan or namkeen according to your wish.Serve them hot hot with pav (buns) and a lemon piece. ( No need to roast pav )
Notes
this post was published on 23rd May 2014 and was republished with updated content and image.