How to Make Misal Pav

A plateful of Misal Pav is a perfect breakfast or brunch for most of the Maharashtrians. The dish comes with few variations like Kolhapuri Misal, Mumbai Misal, Nagpur Misal, Puneri Misal etc. The spicy dish yet healthy plate of Misal Pav can be prepared at home without any special ingredients. The basic requirements for preparing all the variations of Misal Pav remain the same with minimal changes
according to the variations.

Misal is an exquisite blend of savories and sprouts (moth beans). Misal, garnished with chivda (farsan),
is served with Pav (buns). Out of the variants of Misal, Kolhapuri Misal is the spiciest one while Mumbai Misal is the least. Due to the health quotient of the dish many people have added it to their main meal. The best part of the dish is that the ingredients are available at every household and hence it is easy to cook.
This spicy curry and bread dish called Misal Pav can also be served to children. Just make sure to use lesser spices while preparing it for kids. A dash of sweet tomato sauce will make it perfect for all kids!

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Misal Pav

Misal Pav is Bombay street food that is protein packed as it uses sprouted pulses. It is served with Pav, Farsan and lemon. Easy to make, delicious in taste.
Course Snacks
Cuisine Maharashtrian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 servings
Author Anju Bhagnari

Ingredients

  • Green Moong ½ cup Sprouted
  • Matki ½ cup Sprouted
  • Onion 1
  • Tomato 1
  • Green chilli 1
  • Ginger ½ inch
  • Garlic 3 pods
  • Goda masala ¾ teaspoon OR
  • Garam masala powder ¾ teaspoon
  • Salt to taste
  • Red chilli powder ½ teaspoon
  • Haldi 1/2 teaspoon
  • Oil 2 tablespoon
  • Water 3 to 4 cups
  • Green coriander leaves 1 teaspoon
  • Misal Farsan

Instructions

  1. Cut the tomato, onion and green chilli finely. Grind the ginger and garlic. Chop the green coriander leaves too.

  2. In a pressure cooker, heat the oil and add the onion and saute till translucent.

  3. Put the tomato pieces, green chilli and the Ginger-Garlic paste.
  4. Stir fry till the tomatoes are cooked well then add the matki and moong.

  5. Now add the seasonings like the salt,haldi, red chilli powder and goda masala. Then add 3 to 4 cups of water.

  6. Pressure cook on high flame till 4 whistles. Let the pressure release on it's own.

  7. Serve with a dash of lemon, Pav, Farsan and chopped onion

 

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