Introduction to Misal Pav

Misal Pav, a beloved Maharashtrian street food, is a delightful medley of sprouted lentils, spices, and a flavorsome gravy, served with pav (bread rolls). This vibrant and spicy dish originates from Maharashtra and holds a cherished place in Indian cuisine. Misal Pav tantalizes taste buds with its rich blend of flavors and textures, making it a popular breakfast or snack option across the region. Often referred to as a spicy curry, Misal Pav offers a burst of tangy, savory, and spicy notes that create a symphony of flavors on the palate.

This recipe showcases the amalgamation of sprouted lentils cooked in a spicy gravy, garnished with assorted toppings like crunchy farsan, onions, cilantro, and a splash of lemon juice. Misal Pav is not just a dish; it's a culinary journey that highlights the diverse and delicious flavors of Maharashtra's street food culture.

 

Interesting Trivia about Misal Pav

Did you know that Misal Pav has various regional variations across Maharashtra? Every city and district within the state boasts its unique twist to this beloved dish. For instance, the Puneri Misal Pav tends to be slightly sweeter compared to the spicier Kolhapuri Misal Pav. Each variation reflects the local tastes and ingredients, making Misal Pav a versatile and ever-evolving culinary delight.

 

Ingredients

• 8-10 red Byadagi chillies

• 2 tsp coriander seeds

• 4-6 garlic cloves

• 2 inch ginger

• 2 cinnamon sticks

• 1 tsp black peppercorns

• 2 tsp cumin seeds

• 1 cup onion, sliced

• ¼ cup grated coconut

• Water, as needed

 

Ingredients of Cooking Peas

• 1 cup green vatana (peas), boiled

• 1 cup matki (boiled)

• Salt, to taste

 

Ingredients of Misal Gravy

• 3 tsp oil

• 1 tsp mustard seeds

• Curry leaves

• ½ cup onion, chopped

• 1 tsp spicy red chilli powder (lavangi)

• Water, as needed

• Salt, to taste

 

Ingredients to Garnish and Serve

• Chopped onion

• Farsan (Indian snack mix)

• Coriander leaves

• Lemon, cut into wedges

• 4 pav (Indian bread rolls)

 

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Instructions

1. Prepare Misal Masala:

• Dry Roast Spices: In a pan, dry roast coriander seeds, cumin seeds, cinnamon sticks, garlic, black peppercorns, sliced onion, grated coconut, and ginger until fragrant and golden brown.

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• Grind to Paste: Grind the roasted spices and ingredients together in a grinder to make a smooth paste, using a little water if necessary.

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2. Cook Peas:

• Boil Matki and Peas: Soak matki and dried peas overnight. Boil them with a little salt until they are tender.

3. Make Misal Gravy:

• Heat Oil and Temper: Heat peanut oil in a pan. Add mustard seeds and let them crackle. Add curry leaves and let them splutter.

• Cook Onions: Add chopped onion and cook over medium heat until translucent.

• Add Spices: Add spicy red chilli powder and lower the flame. Cook until the mixture gets a rich color.

• Incorporate Masala Paste: Add the ground paste to the pan and cook until well combined and the oil starts to separate.

• Add Peas and Matki: Mix in the boiled peas and matki. Season with salt, add water as needed, and bring to a boil.

• Simmer: Reduce the heat and simmer until the oil floats on the surface.

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4. Garnish and Serve:

• Prepare Toppings: Serve the Misal with chopped onion, coriander leaves, lemon wedges, farsan, and pav.

• Enjoy: Your Misal Pav is ready to enjoy—a spicy and flavorful Maharashtrian street food!

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Exploring More Recipes

Discover a treasure trove of culinary delights by exploring more recipes on Chef Ajay Chopra's website. From traditional Indian dishes to fusion recipes and delectable desserts, there's something to suit every palate. Check out Chef Ajay Chopra's cookbooks for an in-depth exploration of diverse cuisines and cooking techniques.

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FAQs (Frequently Asked Questions)

Question 1: What makes Misal Pav spicy?

Answer 1: The spice in Misal Pav comes from the fiery mix of spices, including Goda masala, red chili powder, and additional spice blends.

Question 2: Is Misal Pav typically eaten for breakfast or as a snack?

Answer 2: It's enjoyed both as a breakfast item and a popular snack across Maharashtra.

Question 3: What is farsan in Misal Pav?

Answer 3: Farsan refers to the crunchy toppings made from various fried or roasted ingredients like sev, chiwda, or chivda.

Question 4: Can I make Misal Pav less spicy?

Answer 4: Yes, adjust the spice levels by reducing the amount of red chili powder or Goda masala used in the recipe.

Question 5: Is Misal Pav vegetarian?

Answer 5: Yes, Misal Pav is a vegetarian dish prepared using sprouted lentils, spices, and toppings like farsan, onions, and coriander.

Question 6: Can I customize the toppings in Misal Pav?

Answer 6: Absolutely! Feel free to add or omit toppings according to your taste preferences.

Question 7: How long can I store Misal Pav?

Answer 7: Misal Pav can be stored in the refrigerator for up to 2-3 days, but it's best enjoyed fresh.

Question 8: What bread can I use instead of pav for Misal Pav?

Answer 8: While pav is traditional, any bread roll or dinner roll can be used as a substitute.

Question 9: How can I reduce the heat in Misal Pav?

Answer 9: Removing the seeds and membranes from the chilies can help reduce the spiciness.

Question 10: Can I make Misal Pav without sprouted lentils?

Answer 10: While sprouted lentils are integral, you can use unsprouted ones, though it alters the dish's texture slightly.

 

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