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Misal Pav

Pooja's Cookery Posted on by

Misal pav is a typical Maharastrian recipe with hot rassa or gravy served on matkichi or mugachi usal and  farsan, garnished with coriander leaves. It is served with more rassa in a bowl with chopped onions and lime pieces. So let’s see how to prepare this jhanjhanit quick misal pav . Here I have not used store bought pav or dinner rolls but I prepared them from scratch. 
You can refer to my recipe for homemade dinner rolls.

Ingredients for Rassa/Gravy:
 

  • 1 Big Sliced Onion
  • 5-6  Garlic Cloves
  • Dry spices (6 Cloves,6 Black Peppercorns and 1 inch Cinnamon stick)
  • 1 Tomato chopped
  • 4-5 Dry red chillies
  • 4 Tablespoons Freshly grated Coconut or dry coconut
  • 1 Teaspoon Red Chilli powder(You can increase if you want more spicy)
  • 8 Teaspoons of oil
  • Salt to taste

Ingredients for garnishing:

  • Onion finely chopped
  • Corriandar leaves
  • Mugachi usal  (check my recipe link for it here)
  • Farsan / Hot mix
 

Method:

Grind all the dry spices  along with red chilies and garlic in a blender to coarse paste. If required , use a teaspoon of water.

Frying Dry spices and garlic paste with oil.

On a hot skillet, add a teaspoon of oil and  sauce this paste till nice aroma spreads.

  Fry sliced onions till they brown up

This will take 2 minutes on medium high heat.

 

Now add sliced onions into it and fry on medium high heat until they turn brown in color. This will take 5-7 minutes.

Take it out and keep for cooling.

 

coconut being fried till it changes         color

 

 

 

On the same skillet, add coconut and fry till it changes color. this will take few seconds.Mix the roasted masala, coconut and onions and  grind with very less water to smooth paste.

 

 

Heat the remaining oil in a heavy bottom vessel. Add the paste , mix cover and cook  till paste gets dried up and starts loosing oil.

 Coconut paste being cooked in oil

 

 

 

 

 

 

 

                Paste loosing oil

 

 

 

This will take 7-8 minutes.Mix in between.

 

Now add red chili powder and cook for another 5 minutes.

Add water and salt and let it come to boiling point.

Note that the gravy should be watery so add some extra water.

Switch off the stove and let it stand for 2 minutes.

How to serve it:

Spread a layer of mugachi usual on a plate and Pour some gravy on top of it.

Top it up with farsan.

Pour some more gravy over it.

Sprinkle coriander leaves on top.

In a separate plate, keep a bowl full of this rassa , chopped onions and lime pieces.

[mpprecipe-recipe:216]

 

 

 

 

 

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