Misal Pav is a popular Maharashtrian street food known for its fiery flavor and robust taste. This delectable dish consists of a spicy curry made from sprouted lentils, topped with farsan (a crunchy snack mix), onions, tomatoes, and a squeeze of lime, served with soft pav (bread rolls). It is a beloved breakfast, snack, or even a meal, offering a perfect blend of textures and flavors. In this blog, we’ll explore the recipe for making Misal Pav at home, bringing the authentic taste of Maharashtra to your kitchen.

Ingredients

For the Misal:

• 1 cup sprouted moth beans (matki)
• 2 tablespoons oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• A pinch of asafoetida (hing)
• 1 onion, finely chopped
• 2 tomatoes, finely chopped
• 1 teaspoon ginger-garlic paste
• 2-3 green chilies, slit
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon goda masala (Maharashtrian spice blend) or garam masala
• Salt to taste
• 4 cups water

For the Kat (Spicy Gravy):

• 2 tablespoons oil
• 1 onion, finely chopped
• 1 tomato, finely chopped
• 1 teaspoon ginger-garlic paste
• 1 teaspoon red chili powder
• 1 teaspoon goda masala or garam masala
• 1/2 teaspoon turmeric powder
• Salt to taste
• 2 cups water

For the Toppings:

• Farsan (mixed fried snacks)
• Finely chopped onions
• Finely chopped tomatoes
• Fresh coriander leaves, chopped
• Lemon wedges
• Pav (bread rolls)

Instructions

Preparing the Misal:

1. Sprouting the Beans:
   • Rinse the moth beans thoroughly and soak them in water overnight. Drain the water the next morning and tie the beans in a muslin cloth. Keep them in a warm place for 8-10 hours to sprout.
2. Cooking the Sprouts:
   • In a pressure cooker, add the sprouted beans and 2 cups of water. Cook for 2-3 whistles until the beans are tender but not mushy. Set aside.
3. Making the Misal Curry:
   • Heat oil in a large pan over medium heat. Add mustard seeds and let them splutter.
   • Add cumin seeds and asafoetida. Sauté for a few seconds.
   • Add the chopped onions and cook until golden brown.
   • Add the ginger-garlic paste and green chilies. Sauté for a minute until the raw smell disappears.
   • Add the chopped tomatoes and cook until they soften and oil starts to separate.
   • Mix in the turmeric powder, red chili powder, and goda masala. Sauté for a minute.
   • Add the cooked sprouts and mix well. Add 2 cups of water and salt to taste. Let it simmer for 10-15 minutes to allow the flavors to meld together.

Preparing the Kat (Spicy Gravy):

1. Making the Gravy:
   • Heat oil in a separate pan over medium heat. Add the chopped onions and sauté until golden brown.
   • Add the ginger-garlic paste and sauté for a minute.
   • Add the chopped tomatoes and cook until they soften.
   • Mix in the turmeric powder, red chili powder, and goda masala. Sauté for a minute.
   • Add 2 cups of water and salt to taste. Let it simmer for 10-15 minutes to make a flavorful spicy gravy.

Assembling the Misal Pav:

1. Serving:
   • In a serving bowl, add a ladleful of the misal curry.
   • Pour a generous amount of the spicy kat on top.
   • Garnish with a handful of farsan, finely chopped onions, tomatoes, and fresh coriander leaves.
   • Serve with lemon wedges and pav on the side.

Tips for the Perfect Misal Pav

• Adjust the Spiciness: You can adjust the level of spiciness according to your preference by varying the amount of red chili powder and green chilies.
• Fresh Farsan: Use fresh farsan for the best texture and flavor. It adds the essential crunch to the dish.
• Soft Pav: Lightly toast the pav with a bit of butter for added flavor and serve them warm.
• Accompaniments: Misal Pav is often enjoyed with a side of buttermilk or yogurt to balance the spiciness.

Misal Pav is a celebration of flavors and textures, offering a delightful culinary experience. Whether you’re craving a spicy breakfast or a hearty snack, this iconic Maharashtrian dish is sure to satisfy your taste buds. Enjoy making and savoring Misal Pav at home, and bring a piece of Maharashtra to your dining table