Cusine : Marathi spicy food Misal Pav - How to prepare it

Misal Pav is a popular and spicy street food dish from the state of Maharashtra, India. It consists of two main components:

1. Misal: Misal is a spicy curry made from sprouted moth beans (matki) or mixed legumes, cooked with various spices and a flavorful gravy. It typically includes ingredients like onions, tomatoes, garlic, ginger, and a blend of spices such as turmeric, red chili powder, coriander, and cumin. The curry is usually garnished with farsan (crispy toppings made from chickpea flour) and fresh coriander leaves.

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3. Pav: Pav refers to soft, dinner roll-like bread. It is usually served alongside the misal to soak up the spicy gravy and add a mild sweetness to balance the heat of the curry.

The dish is traditionally served in a bowl, with the misal on one side and the pav on the other. It is common to add some extra toppings like chopped onions, lemon juice, and extra farsan to enhance the flavor and texture of the dish. Misal Pav is often enjoyed with a side of chopped raw onions and lemon wedges, adding a refreshing and tangy element to the meal.

To prepare Misal Pav at home, follow this recipe:

Ingredients for Misal:

• 1 cup mixed sprouts (mung beans, moth beans, black chickpeas, etc.)
• 1 medium-sized onion, finely chopped
• 2 medium-sized tomatoes, finely chopped
• 2-3 garlic cloves, minced
• 1-inch piece of ginger, grated
• 2 tablespoons oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1 tablespoon Misal masala (readily available spice blend, or you can make your own)
• 1 tablespoon red chili powder (adjust according to your spice tolerance)
• Salt to taste
• Water

Ingredients for Misal Masala (Optional):

• 1 tablespoon coriander seeds
• 1 tablespoon cumin seeds
• 1 tablespoon fennel seeds
• 1 tablespoon dry coconut (copra), grated
• 4-5 dried red chilies
• 1-inch cinnamon stick
• 4-5 cloves
• 4-5 black peppercorns

Ingredients for Serving:

• Pav (dinner rolls)
• Chopped onions and cilantro for garnish
• Farsan (store-bought or homemade, like sev or chiwda)

Instructions:

1. If you are making your own Misal Masala, dry roast all the masala ingredients on low heat until fragrant. Let them cool and then grind into a fine powder.

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3. Rinse the mixed sprouts thoroughly and soak them in water for about 6-8 hours or overnight. Drain the water and let the sprouts sit for another 6-8 hours until they have sprouted.

4. In a pressure cooker or a pot, heat oil over medium heat. Add mustard seeds and cumin seeds. Once they splutter, add chopped onions and sauté until they turn translucent.

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6. Add minced garlic and grated ginger. Sauté for another minute or until the raw smell disappears.

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8. Add chopped tomatoes, turmeric powder, red chili powder, and salt. Cook the tomatoes until they become soft and the oil starts to separate.

9. Add the Misal masala (store-bought or homemade) and mix well.

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11. Add the sprouts and enough water to cover them. Pressure cook for 2-3 whistles or simmer on low heat until the sprouts are cooked and tender. Adjust the water quantity to achieve your desired consistency (some prefer it more gravy-like, while others prefer a thicker consistency).

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13. Once the sprouts are cooked, adjust the salt and spice levels to your taste.

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15. To serve, ladle the hot Misal into serving bowls. Garnish with farsan, chopped onions, and cilantro.

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17. Serve Misal Pav with lightly toasted pav (dinner rolls) on the side. You can also serve it with lemon wedges for extra tanginess.

Enjoy the flavorful and spicy Misal Pav with friends and family!