Misal Paav/Misaal Pav recipe
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.
![Misal Paav](http://920.598.myftpupload.com/wp-content/uploads/2020/09/Optimized-_DSC0103.jpg)
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
Spices :
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)
Farsan
1 chopped onion
lime wedges(Optional)
Method:
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.
![](http://920.598.myftpupload.com/wp-content/uploads/2020/09/1.jpg)
fry for a minute on medium heat and add chopped onions and ginger garlic paste. Fry till raw smell of ginger garlic goes away.
![](http://920.598.myftpupload.com/wp-content/uploads/2020/09/onion-ginger.jpg)
Add all dry spices and mix.
![](http://920.598.myftpupload.com/wp-content/uploads/2020/09/spice.jpg)
Add chopped tomatoes and mix. Cover and let it cook for 5-10 minutes on medium heat.
![](http://920.598.myftpupload.com/wp-content/uploads/2020/09/tomato.jpg)
Once they are soft and mushy, add sprouted matki and mix.
![](http://920.598.myftpupload.com/wp-content/uploads/2020/09/matki.jpg)
Add 2-3 cups of water.
![](http://920.598.myftpupload.com/wp-content/uploads/2020/09/water-added.jpg)
Add salt . Mix , cover the cooker and let it cook for a whistle or two.
![](http://920.598.myftpupload.com/wp-content/uploads/2020/09/salt.jpg)
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.
![](http://920.598.myftpupload.com/wp-content/uploads/2020/09/pint-misal-scaled.jpg)
[mpprecipe-recipe:430]
This is our favourite dish teekhi, chatpati and tasty misal paired with pav. Yours looks super tempting and I am drooling over it.
Thanks Lata.
This looks delicious!! Any idea what I can use instead of the moth beans – I don’t think I’ve ever seen it here in Sweden 🙁
You can use any kind of sprouted beans.
I haven’t heard of this before, but it has all my favourite flavours. I can’t wait to try it.
Misal Pav is one of my favourite most street food. I always end up ordering a plate of this goodness when I visit the eatery locally.
Thank you for sharing wonderful recipe, you can also add taste to dishes with https://www.foodsoul.in/index.php?route=product/product&product_id=383&search=spice&description=true