Misal Pav is a popular Maharashtrian street food made of spicy sprouted moth beans usal and served with soft bread rolls pav. The usal is prepared by cooking sprouted beans with a flavorful masala base of onions, tomatoes, and spices. A separate spicy gravy, called kat, is made with coconut, onions, and goda masala for extra richness. The dish is layered with farsan a crunchy snack mix, chopped onions, and coriander, and garnished with lemon juice. The pav is toasted with butter and served alongside. It’s a delicious combination of spicy, tangy, and crunchy flavors.
Ingredients:
For the Misal Curry (Usal):
- Sprouted Moth Beans (Matki): 1 cup (soaked and sprouted)
- Oil: 2-3 tablespoons
- Mustard Seeds: 1 teaspoon
- Cumin Seeds: 1 teaspoon
- Hing (Asafoetida): a pinch
- Onion: 1 large, finely chopped
- Tomatoes: 2 medium, finely chopped
- Ginger-Garlic Paste: 1 tablespoon
- Green Chilies: 2-3, slit
- Turmeric Powder: 1/2 teaspoon
- Red Chili Powder: 1 tablespoon (adjust as per spice tolerance)
- Coriander Powder: 1 tablespoon
- Goda Masala / Misal Masala: 2 tablespoons (this is key to the flavor)
- Salt: to taste
- Water: 2-3 cups (for the gravy)
For the Kat (Spicy Gravy):
- Oil: 2 tablespoons
- Onion Paste: 1 medium onion, finely ground
- Coconut Paste: 1/4 cup grated coconut
- Goda Masala / Garam Masala: 1 tablespoon
- Red Chili Powder: 1 tablespoon
- Salt: to taste
- Water: 1-2 cups (for thinning the gravy)
For Garnishing:
- Farsan (Mix or Sev): 1 cup (this adds crunch to the dish)
- Chopped Onion: 1 medium
- Chopped Coriander Leaves: a handful
- Lemon Wedges: for squeezing
- Pav: 8-10 soft dinner rolls
Step-by-Step Recipe for Misal Pav:
1. Preparing the Usal (Sprouted Moth Beans Curry):
- Sprout the Moth Beans: Soak the moth beans (matki) in water for 8-10 hours, drain, and keep them covered in a damp cloth for 12-24 hours until they sprout. This forms the base of the usal.
- Cook the Sprouts: In a pressure cooker, add the sprouted beans, a pinch of salt, and water. Cook for 1-2 whistles until the sprouts are tender but not mushy. Drain and set aside.
2. Cooking the Usal (Curry):
- Temper the Oil: Heat 2-3 tablespoons of oil in a pan. Add mustard seeds and let them splutter. Then add cumin seeds and a pinch of hing.
- Sauté Onions: Add finely chopped onions and sauté until golden brown. This caramelization of onions brings sweetness and depth to the curry.
- Add Ginger-Garlic Paste and Green Chilies: Cook for a minute until the raw smell disappears.
- Add Tomatoes: Stir in the finely chopped tomatoes and cook until they soften and release oil from the sides.
- Spices: Add turmeric powder, red chili powder, coriander powder, and the goda masala or misal masala. Cook the spices for 1-2 minutes until aromatic.
- Add Cooked Sprouts: Stir in the sprouted moth beans, and add water to adjust the consistency of the curry. Let it simmer for 10-12 minutes on low heat to allow the flavors to meld together. Add salt as required.
3. Making the Kat (Spicy Gravy):
This is the spicy and oily layer of the Misal that adds the punch.
- Prepare Onion and Coconut Paste: Blend 1 medium onion and grated coconut into a smooth paste separately.
- Heat Oil: In a separate pan, heat 2 tablespoons of oil.
- Cook Onion Paste: Add the onion paste and cook it on medium heat until golden brown. Stir frequently to avoid burning.
- Add Coconut Paste: Stir in the grated coconut paste and sauté until it turns golden. This step enriches the gravy.
- Spice it Up: Add goda masala, red chili powder, and a little salt. Mix well and sauté for 2-3 minutes.
- Add Water: Pour in 1-2 cups of water to create a thin, spicy gravy (kat). Let it simmer for 10-15 minutes until the oil starts floating on top. Set aside once done.
4. Assembling the Misal Pav:
- Layering the Misal: In a bowl, add a generous portion of the usal (sprouted curry), then pour some kat (spicy gravy) on top.
- Add Crunch: Sprinkle a handful of farsan (sev or a mixture) on top for the signature crunch.
- Garnishing: Garnish with chopped onions, fresh coriander leaves, and a squeeze of lemon juice for tanginess.
5. Toasting the Pav:
- Heat Pav: Heat a tawa (griddle) and add a little butter. Split the pav rolls and toast them lightly on the tawa until golden and slightly crisp.
- Serve the misal with the toasted pav on the side.
Serving Suggestions:
- Serve Misal Pav hot, with a side of extra farsan, lemon wedges, and chopped onions for a fully customizable experience. Some people also enjoy adding yogurt on the side to cool down the heat of the gravy.
Key Tips for the Best Misal Pav:
- Misal Masala: Goda masala is the heart of authentic Maharashtrian misal, but if unavailable, garam masala can be used as a substitute.
- Consistency: The usal should be of medium-thick consistency, while the kat should be thinner and spicier, forming the layered flavor profile of the dish.
- Sprouts: Ensure the moth beans (matki) are properly sprouted and cooked just right not mushy, to maintain the integrity of the beans in the curry.
- Spicy or Mild: Adjust the amount of red chili powder based on your spice tolerance. Misal is traditionally spicy, but you can tone it down for your preferences.
- Crunchy Farsan: Adding farsan just before serving ensures it stays crispy.
