Misal Pav Recipe with Step by Step Pictures. Delicious Misal Pav is a moong sprouts sabzi or gravy which has a tangy, sweet and spicy note to it.
Maharashtrian Misal Pav Recipe
Misal Pav is a moong sprouts sabzi or gravy which has a tangy, sweet and spicy note to it. It is normally served along side with some pav rolls.
About Misal Pav Recipe
Misal pav is a popular dish from Maharashtra, India. It consists of misal (a spicy curry usually made from moth beans) and pav (a type of Indian bread roll). The final dish is topped with farsan or sev, onions, lemon and coriander (cilantro). It is usually served with bread or rolls toasted with butter and buttermilk or curd and papad. It is served as a breakfast dish, as a snack and also as a full meal.
Misal pav is a popular Indian dish from the state of Maharashtra. It is made up of misal (a spicy curry made from moth beans) and pav (a type of Indian bread roll). Farsan or sev, onions, lemon, and coriander are sprinkled on top of the finished dish (cilantro). It is typically served hot with toast with butter and buttermilk or dahi and papad. It can be eaten for breakfast, as a snack, or as a full meal.
What is Misal Pav
Misal Pav benefits include being protein-rich, fiber-rich, and nutritious due to its unique ingredient combination. But here are a few facts about this eclectic dish that you probably didn't know: It is a popular Indian delicacy from the Maharashtra region. Its a fiery curry made with moth beans or simply misal.
This is the first time i am making it and i would say it is quite delicious. Normally they make it little different. The gravy would have lots of oil floating on top. But since we are making it at home we can reduce it considerably.
Normally they use goda masala in this. But still i don't have that i used normal spices which we have to make this. It is easy as well. This makes a whole meal by itself. Very nutritious too.
Similar Recipes,
I would call this as indian chilli without meat. This is perfect when served hot with some pav on the side.
Ingredients for Misal Pav Recipe
Moong Sprouts
Moong Sprouts are not the same as Soybean Sprouts. Mung bean sprouts are the thin, edible shoots that sprouted mung beans produce. They have a crunchy texture and a subtly sweet flavour and can be eaten raw or slightly cooked. They're most commonly found in Asian cooking.
Turmeric Powder
The turmeric root is quite bitter, but has an almost citrusy taste, compared to the powder. Turmeric also has something of a sweet taste, and it is quite earthy. When you use the powder, you're unlikely to notice the texture unless you use a substantial amount, but it is somewhat gritty.
Pav Buns
Pav buns or pao are essentially small loaves of bread introduced to India by the Portuguese. Pavs are always made commercially with maida or all-purpose flour.
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Misal Pav Recipe | How to Make Misal Recipe (Maharashtrian Misal Pav Recipe)
Ingredients
FOR SPROUTS:
- Moong Sprouts - 2 cups
- Salt to taste
- Turmeric Powder - 1 tsp
- Water as needed
FOR MASALA:
- Oil - 2 tblsp + 3 tblsp
- Onion - 1 large chopped
- Ginger Garlic Paste - 1 tblsp
- Tomato - 2 chopped
- Cumin Seeds / Jeerakam - 2 tsp
- Curry leaves - 1 sprig
- Kashmiri Chilli Powder - 1 tblsp
- Chilli Powder - 1 tsp
- Coriander Powder - 1 tblsp
- Cumin Powder - 2 tsp
- Garam Masala Powder - 2 tsp
- Jaggery - 2 tblsp
- Tamarind Pulp - 1 tblsp or to taste
FOR SERVING:
- Pav Buns as needed
- Onion - 1 chopped finely for serving
- Coriander Leaves as needed
- Sev or farsan as needed
- Lemon wedges as needed
Instructions
- Take moong sprouts in a pressure cooker. Add in salt, turmeric and water. Pressure cook for 1 whistle and set aside till pressure releases.
- Now heat 2 tblsp oil in a pan, add onions, ginger garlic paste and saute for 2 mins.
- Add in tomatoes and cook till mushy.
- Now cool this down. Take it in a blender and puree till smooth.
- Heat 3 tblspoil in a kadai. Add cumin and curry leaves. Leave them to sizzle.
- Add in spice powders, along with little water and cook till oil separates.
- Add in ground masala and cook till oil separates.
- Now add water, cooked sprouts, jaggery and tamarind. Mix well and cook on low heat for 10 to 12 mins till oil floats on top.
- Spoon this in a bowl, top with onions, coriander leaves, sev and serve with pav buns and lemon wedges.
Misal Pav Recipe Step by Step pictures
1)Take moong sprouts in a pressure cooker
2)Add water
3)Add turmeric powder
4)Add salt
5)Cook for 1 whistle. Let the steam release all by itself. Open the lid and set this aside.
6)Heat oil in a kadai
5)Add in onions
6)Add in ginger garlic paste
7)Saute for 2 mins or so
8)Add in tomatoes
9)Cook that till mushy
10)Cover and cook
11)Now it cooked down.
12)Take it in a blender and puree
13)Puree till smooth
14)Heat oil in a kadai
15)Add in cumin seeds and curry leaves
16)Add in spice powders
17)Toast the spices in the oil
18)Add water
19)Cook till oil separates
20)Now the oil has separated
21)Add onion tomato masala
22)Mix well
23)Cover and cook on low heat
24)Cook till oil separates
25)Add tamarind juice
26)Add salt to taste
27)Add in jaggery
28)Mix well
29)Add cooked sprouts
30)Add cooking liquid.
31)Cover and simmer
32)You have to cook till oil floats on top.
33)Spoon this in a bowl
34)Add onions
35)Add coriander leaves
36)Add in sev or any crunchy snacks
37)Enjoy with some pav.
Frequently Asked Questions
What is the difference between misal pav and USAL Pav?
There is some confusion between misal pav and usal pav, and some people use them interchangeably, but there are significant differences between the two. Misal pav is a spicier version of usal pav with sev, chivda, farsan, chopped onions, coriander leaves, and lemon juice on top.
Who invented misal pav?
It was invented in the 1960s by Keshavji Gabha Chudasama, a native of Mandvi, Kutchh.
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