Lockdown Cooking | Misal Pav

Misal pav is a popular dish from Maharashtra, India. This dish is a perfect combination of spicy curry called misal and pav, also called as buns. Misal pav is extremely famous in Mumbai and other parts of Maharashtra and is mostly consumed during the day time as breakfast.

Being a foodie, I did not wait till the next day and ended up eating Misal pav for dinner, and trust me, I enjoyed every part of it! The recipe which I am sharing here was shared with me by my sister in law and being a misal specialist, she added magic to the dish! ❤️

While the making of this dish is kind of time-consuming as it involves a lot of preparation, the final serving and the taste makes every effort worth behind making of this spicy delicacy!

Serves: 7

Ingredients :

For the dry masala

Dhaniya or coriander seeds – 1 1/2 tablespoon

Jeera or cumin seeds – 1/2 tablespoon

White til or sesame seeds – 2 tablespoon

Dry coconut – 1/2 to 3/4 cup, based on taste

Garlic cloves – 4

Dalchini or cinnamon stick – 1/2 inch

Dry red chili – 5

Curry leaves – 10 to 12

For the misal paste

Garlic cloves – 10

Chopped ginger – 1/2

Chopped onions 1 to 1.5 [ medium-sized ]

Chopped tomato – 1

Chopped coriander – 1/2 cup

[ Optional ] Water – as required

For the misal filling

Sprouted Matki or moth beans – 250 grams

Boiled and semi-mashed potatoes – 2

Turmeric – 1/4 teaspoon

For the misal curry or Tari

Oil – 1 cup

Mustard seeds – 1 teaspoon

Asafoetida – 1/4 teaspoon

For the serving

Misal mixture or any other mixture [ can also add sev and peanuts if nothing is available ]

Method:

For the dry masala

  • Dry roast all the spices and grind them together without adding any water. You will get a texture of dry garlic chutney, which is used as a serving with fritters.
  • your dry masala is ready!

For the misal curry or Tari

  • Take oil and add mustard seeds and asafoetida powder to it. Once the oil heats, add the dry masala and give it a mix. Once mixed, turn off the flame and cover it.
  • Your tari is ready once the oil starts leaving the curry and floats on the top.
  • To make it watery, you can add the water released from boiling the misal filling. Alternatively, you can also add plain hot water to make it watery.
  • Your curry has to be watery as the main taste remains in it being watery.
  • Your curry is ready!

For the misal paste

  • Add onions, tomatoes, ginger, garlic, coriander to a blender and blend it to form a thick paste. 
  • Add water if required. 
  • The paste is now ready to be mixed with the misal curry.
  • If you do not wish to mix, you can also add it as a layer while serving to compensate for the spicy taste.
  • Your paste is ready!

For the misal filling

  • Take a deep pan and boil the sprouted matki till its half – cooked. Strain the remaining water and ensure that the matki is a little dry. You can use this water to use it for your tari or you can also use it for preparing roti dough. If you do not wish to use it, then you can discard it.
  • Please ensure that you do not boil in a cooker as the filling should not form as a lump.
  • Once cooked, add the mashed potato to the filling and add salt, as required.
  • Your filling is ready!

Serving: 

  • Take a deep bowl and add a layer of misal mixture or any other mixture which you wish to use
  • Top the next layer with misal filling [ matki mix ]
  • The layer above this will be of chopped onions
  • The final layer will be filled with spicy tari or misal curry.
  • Serve it with pav, onions, and lemon!

Published by Rishika Powany

My name is Rishika, and I’m a Freelance writer. I am passionate about generating creative content, helping brands grow digitally, and coach people on Public Speaking. I help people promote and grow their brands through various Digital Marketing techniques. At the same time, I also show you how to hack your interviews, gain more confidence, and speak more effectively through communication strategies.

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