Nashik Breakfast | Misal Pav
Misal Pav is a popular dish from Maharashtra. It consists of a spicy curry with beans and a Pav bun. The final dish is topped with farsan and onions making it a unique and lip-smacking breakfast.
Servings 4
Equipment
- Pressure Cooker
- Pan / Kadai / Wok
Ingredients
For sprouts / Matki:
- 2 cup Sprouted Matki Moth beans / any sprouts
- 1/4 tsp Turmeric Powder
- Salt to taste
Make a Paste
- 2 tsp Oil
- 2 ” Ginger
- 1 Onion
- 2 cloves Garlic
- 1/4 cup Dry Coconut
- 1/4 cup Water
Kat | Curry | Rassa
- 3 tbsp Oil
- 1 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- Pinch Asafoetida
- Few Curry Leaves
- 2 Onion finely chopped
- 4 Tomato finely chopped
- 1 tsp Red Chilly Powder Kashmiri
- 1/4 tsp Turmeric Powder
- 1 tsp Coriander Powder
- 1 tsp Misal Masala
- 1 tbsp Besan roasted
- Salt to taste
To Serve
- 2 cup Farsan / Chivda / Sev
- Onion finely chopped
- Coriander Leaves finely chopped
- Pav Buns
- Lemon Slices
Instructions
For Sprouts
- Firstly add sprouts, salt, turmeric powder and 3 cups of water to a pressure cooker. Boul for 2 whistle. Open the cooker only after the pressure is released.
Let's make the Paste
- Heat a 2 tsp oil. Add chipped onion, ginger, garlic. Saute for a minute. Now add the coconut and saute for 2-3 minutes. Remove from fire and allow the mix to cool. Grind to a smooth paste adding water.
Kat / Curry / Rassa
- Heat 3 tablespoons of oil. Add mustard seeds, as soon as it splutters, add cumin seeds. Now add a pinch of thing and curry leaves.
- Next add finely chopped onions, saute till almost pink. Simmer the flame and add tomatoes and salt. Cook the tomatoes till soft and mushy. I sometimes add tomato puree instead of chopped tomatoes. Now add Kashmiri red chilly powder, turmeric powder, coriander powder, misal masala and roasted besan. Besan is optional, I add to make the gravy slightly thick and uniform. Cook this masala till oil separates.
- Now add the boiled sprouts, along with the water in which we have boiled them. Also add boiling water to make the gravy. Oil will release immediately. Cook for 10 minutes and now we have a good layer of oil which indicates that the Misal is ready.
To Serve
- In a serving plate, take matki usal add some farsan over it.
- Top with chopped onions and coriander leaves.
- Also pour ladleful of kat or gravy.
- Serve misal with pav and lemon wedges.
- Jalebi and Buttermilk are perfect accompaniments.
Notes
Typically we make misal with Matki or Moth Bean Sprouts, but I use Moong Sprouts , Black Channa sprouts , or even mix sprouts .
For Misal we need a little extra oil . Add hot water to the spice mix and the oil will immediately float up.
Besan helps to thicken the gravy and also binds the onion and tomato to a blended kind of gravy.
I prefer to cook the sprouts in a pressure cooker, it is quick and saves a lot of time.
Misal is a spicy curry, and I like to serve it with Buttermilk and Jalebi on the side. Both balance the flavours and take the meal yo a different level.