Misal Pav is a very popular dish from Maharashtra, India. Misal is a combination of sprouted bean curry, tangy tomatoes, spice powders, and the authentic coconut-onion based masala served with a side of Pav (Bread). It’s a popular street food and probably every Punekar and Mumbaikar’s go-to meal. Madhuri Adhalrao, a successful business woman, has raised the bar of luxury homes through her company Vita Moderna which specializes in luxury furniture and interior design. Madhuri loves to cook for her family and shows us the best Misal Pav recipe that every Maharashtrian household prepares and how she relates this dish to some of her own beautiful childhood memories. Learn more on how to assemble this spicy dish and helpful tricks on our IGTV cooking series.
INGREDIENTS
2 cups moth beans, sprouted (matki)
5 cups water
FOR COCONUT ONION MASALA
1/2 cup desiccated coconut
2 onions, chopped
1 tomato, chopped
5-6 garlic cloves
1/2 inch ginger
1 cup water
FOR RED CHILLI PASTE
6-7 kashmiri red chillies
1/2 tbsp coriander seeds
water
FOR GRAVY
2-3 tbsp oil
4-5 curry leaves
coriander leaves
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp ginger garlic paste
1 tbsp kashmiri red chilli paste
1 onion, chopped
1/2 tomato, chopped
1 tbsp onion garlic powder (Suhana and MTR are good brands)
salt, to taste
jaggery (optional)
farsan, to garnish
1 onion, chopped, to garnish
lemon, to garnish
DIRECTIONS
Step 1
Add sprouted moth beans and water in a pressure cooker and cook for 1-2 whistles. Once done, keep the water aside. Take desiccated coconut and chopped onions and roast it separately. In a mixer, add garlic, ginger, tomatoes, roasted onions, and roasted coconut. Grind it well and add water to make the consistency watery. This is the coconut onion masala. Then, soak Kashmiri red chillies – after removing the seeds – and coriander seeds in hot water for 30 mins and grind into a smooth red paste.
Step 2
Heat oil in a vessel and add curry leaves, coriander leaves, mustard seeds, and cumin seeds and wait for it to splutter. Add chopped onions along with kashmiri chilli paste and sauté on high flame for a minute. Then, take some ginger garlic paste, tomatoes, onion garlic powder, jaggery, and coconut onion masala and mix well for 3-4 minutes. Add salt as per taste. To this mixture, add the moth beans water that was kept aside initially and ensure that the gravy has a thin, watery consistency. Cover the utensil and let it boil for 10 minutes.
Step 3
While the gravy is boiling, notice oil a layer of oil being formed. This is the kat. Use a spoon and carefully remove the kat (oil) from the gravy and keep it aside in a bowl to garnish. Now add the cooked moth beans to the gravy and let it boil for a few minutes.
Step 4
Take the matki and gravy in a bowl and top it off with some chopped onions, farsan, lemon, and coriander. Pour some kat (oil) over the dish and serve it with a side of pav (bread buns).
