Scrumptious Misal Pav ……….

Delicious Home made Misal

One of the most relished and delectable dish of Maharashtrais the very own humble Misal Pav. This is a hot and spicy dish especially delightful to have on a rainy day. Misal has its own different flavors too like Puneites may call it a Puneri Misal while Kolhapur-ites may be familiar with a Kolhapuri Misal. But, the flavors, taste and ingredients are mostly the same. It’s one of those spicy dishes that will surely rouse your taste buds. Have you ever thought of cooking this amazing dish at home? The cooking procedure is quite simple and you don’t have to run around in the search of getting unknown cooking ingredients too! J

 What You Need:

1 cup Moong sprouts (Green beans)
1 cup Matki sprouts (Moth beans) (Sprouted pulses)
2 tbsp Oil
1/2 tsp Mustard seeds
Few Curry leaves
2 large Onions (finely chopped)
2 Green Chillies (slit)
1 tsp Garlic paste (Optional)
1 tsp Ginger paste or Ginger pieces
1/2 tsp Turmeric powder
1 1/2 tsp Red Chilli powder (Kashmirilal Chilli Powder gives the right color for Misal)
1 tsp Garam Masala powder
Cilantro (Coriander) for garnishing
1/2 cup Farsan / Namkeen (Mixture) (Available in Indian grocery stores)
Salt to taste
Lemon diced
Pav (also known as Buns used for Pav Bhaji)

Here’s how you make it:

Mix sprouts (you get ready soaked sprouts at any local vegetable vendor) in a colander and wash under running water for a minute. Drain and keep aside. Heat oil in a pan, add mustard seeds, slit green chillies, curry leaves, grated ginger or ginger paste. Sauté for a minute and add turmeeric powder, red chilli powder (preferably Kashmirilal Chilli Powder which gives color and is less spicy)

Stir well and add 4-5 cups water. Let the water boil for 2 minutes. Now add the mixed sprouts. Mix well and let it boil for 7-8 minutes. Close the pan with a lid.

Now add Garam Masala and salt. Stir well. Cover and cook for another ten minutes.

Coriander or Kothmir - used for garnishing the Misal .....

How to Serve:

Pour a ladleful of cooked sprouts in a deep bowl. Sprinkle generously with Farsan. Add chopped onion, chopped coriander leaves and freshly squeezed lemon juice. Serve with pav.

And your sumptuous Misal Pav is ready…..:)


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