Experience the vibrant and fiery flavors of Maharashtra with our Spicy Maharashtrian Misal Pav recipe. Misal Pav is a beloved street food delight that hails from the heart of India, featuring a bold and aromatic curry made from a medley of spices, sprouted beans, and a delectable potato bhaji. Served alongside fluffy paav (bread rolls), this dish is a tantalizing journey for your taste buds, offering a burst of flavors and textures. Join us on a culinary adventure as we guide you through the process of creating this iconic dish, complete with garnishes of finely chopped onions, cilantro, and a dash of fresh lemon juice. Get ready to savor the essence of Maharashtra, one spicy bite at a time.
This Recipe is free from :
- Wheat
- Peanuts
- tree nuts
- dairy
- casein
- soy
- egg
- sesame
- fish
- shellfish
Ingredients For Misal Pav Recipe
- For Grinded Masala
- Dry coconut flakes – ½ cup
- Sesame Seeds – 1 TBSP – optional
- Poppy Seeds – 1 TBSP
- Vegetable oil – 1 Tsp
- Onion – sliced – 1 Big
- Tomato – sliced – 1 Big
- Garlic – 4-5
- Ginger – 1 inch
For Potato Bhaji
- Vegetable oil – 1 Tsp
- Mustard seeds – 1 Tsp
- Hing powder – ¼ Tsp
- Green chillies – 1
- Curry leaves – 4-5
- Onion – sliced – ½
- Turmeric powder – ¼ Tsp
- Potato – boiled – smashed – 3-4
- Salt to taste
For sprouts
- Sprouted matki – 1 cup
- Sprouted whole moong – ½ cup
- Kholapuri Kanda lasun masala – 1 TBSP
- Turmeric powder – ¼ Tsp
- Curry leaves – 4-5
- Salt to taste
- Water – 3 cups
For Curry (Called as Tarri )
- Vegetable oil – 1 TBSP
- Kholapuri Kanda Lasun masala – 1 TBSP
- Turmeric powder – ¼ Tsp
- Salt to taste.
- Water to adjust the consistency.
Garnish –
- Finely chopped onion
- Finely chopped cilantro
- Lemon juice
- Farsan or spicy mixture
Method –
For Grinded Masala –
- In a pan add dry coconut flakes, sesame seeds , poppy seeds. Dry roast on medium flame till they turn golden brown.
- In the same pan add another 1 TBSP oil, onions , tomatoes , garlic and ginger. Saute till the tomatoes are nice and mushy.
- Grind both together in a fine paste. Add water as needed.
For Potato Bhaji
- Heat a Pan on medium flame. Once hot add oil.
- Once the oil is hot add mustard seeds. Once they splutter hing powder.
- Add green chillies once they fry add curry leaves.
- Add onions. Saute for 1-2 minutes. Add turmeric powder and mix well.
- Add boiled cut potatoes and mix well.Add salt and mix well.
- Cover and let it cook for a 2-3 minutes.
For sprouts.
- In a pot add sprouted matki and sprouted whole moong. Add salt to taste , 3 cups of water. Mix well. Cook on medium flame till the beans are cooked. Strain the water and keep aside the beans and water for latter use.
- In a pan heat 1 Tsp of oil. Once hot add mustard seeds , hing powder , curry leaves. Add cooked beans .Mix well.
- Add 1 TBSP of kanda lasun masala , turmeric powder , salt just to taste. Remember we had added salt to beans when they were cooking.
- Mix well . Cover and cook for 2-3 minutes.
For Curry –
- In a pot heat 1 TBSP of vegetable oil. Once hot add the grinded masala. Mix well.
- Add 1 TBSP kanda lasun masala , turmeric powder , salt to taste . Mix well.
- Add the water left after straining cooked beans. Add more water if required. Bring it to a nice boil for 5-7 minutes.
To Assemble Misal
- In a wide bowl , Put a layer of potato bhaji. Add a generous layer of sprouts or beans. On top of that add a generous serving of curry . Garnish with finely chopped onions, finely chopped cilantro , fresh lemon juice . Add another serving on curry as a final layer.
- Serve hot with Slice bread or paav.