Misal paav is a Maharashtrian spicy dish which is served with laadi paav . There are variety of different ways you can prepare Misal paav . It is usually served with farsan , shev or chivda , topped with matki usal made either separately or in misal gravy(rassa), some chopped raw onions and lime(optional) . The rassa or gravy is of very thin consistency.
Authentic misal is very spicy but people prepare it as per their choice of heat. I make it medium spicy . we use sprouted matki or sprouted moong(Green gram) for it giving it a crunchy feeling .
Misal paav is served for breakfast or as a snack but can also be served if you want some light dinner or lunch.
Preparation Time: 10 Minutes
Cooking Time: 20 Minutes
Serves : 4 People
Main Ingredients :
500 Grams Sprouted Matki(Moth beans)
1 Teaspoon Cumin seeds
1 Teaspoon Mustard Seeds
1 Spring Curry leaves
3 Slit green chilies
1 big chopped tomato
1 Big finely chopped onions
1 Tablespoon ginger garlic paste
4 Tablespoons oil
Handful of chopped Cilantro/Coriander leaves
2-3 Cups Water
Salt to taste
2 Tablespoons red chili powder
1 Teaspoon Haldi /Turmeric powder
1 Tablespoon Coriander powder
1 Teaspoon Garam Masala
To serve :
Ladi Pav (I made them at home)
1 chopped onion
Heat oil in a pressure cooker.
Once oil is very hot, add mustard seeds and cumin seeds. Once they crackle, add curry leaves and slit green chilies.
fry for a minute on medium heat and add chopped onions and ginger garlic paste. Fry till raw smell of ginger garlic goes away.
Add all dry spices and mix.
Add chopped tomatoes and mix. Cover and let it cook for 5-10 minutes on medium heat.
Once they are soft and mushy, add sprouted matki and mix.
Add 2-3 cups of water.
Add salt . Mix , cover the cooker and let it cook for a whistle or two.
Once the pressure is released , misal is all set to serve.
In a plate first add a fist full of farsan, top it up with 2 ladles of this misal, Garnish with chopped raw onions and enjoy with paav.