Misal Pav Recipe
Misal Pav is a famous snack of Maharashtra that is made with sprouted moth or matki beans. Sprouted moth beans being extremely rich in proteins, are very healthy. Plus all the seasonings, the spices, and the garnishing added on this preparation make it a very delicious and mouth watering recipe.
- Moth / Matki beans - 1 cup sprouted
- Mustard seeds - 1 tsp
- Asafoetida (Hing) - pinch of
- Turmeric Powder - 1 tsp
- Garlic cloves - 4 (about 1 tbsp)
- Green chilies - 2
- Kala/Goda Masala - 2 tbsp
- Jaggery (gud) - 1 tbsp
- Cumin powder - 2 tsp
- Cilantro/Coriander leaves - A bunch finely chopped c
- Pav (bun of bread) - As needed
- Butter - As needed
- Onion - finely chopped for garnishing
- Tomatoes - finely chopped for garnishing
- Sweet and Sour Tamarind Chutney - As needed
- Coriander chutney - As needed
- Farsan (Indian fried fritter snack) - As needed
For Usal :
- Take 1 cup sprouted moth/matki* and add 2 cups water to cook in a pressure cooker for 1 whistle. Turn off the gas after 1 whistle and allow the cooker to cool before opening to remove the matki.
- In a vessel, heat 4 tsp oil and add 1 tsp mustard seeds. Once they crackle, add a pinch of asafoetida (hing), and 1 tsp turmeric powder. Pour the cooked moth/matki and stir.
- Make a fine paste with 4 (1 tbsp) garlic cloves and 2 green chilies, and add to the matki.
- Add salt to taste, 2 tbsp Kala/Goda Masala, 1 tbsp jaggery, and 2 tsp cumin powder. Bring to boil.
- Garnish with finely chopped coriander. This preparation is called Matki/Moth Usal that can be eaten with chapati or rice.
* For sprouted matki : Soak matki or moth beans in water for 5-6 hours. Transfer to a colander and drain out all the water. Spread them on a paper towel for some time to dry away all the excess moisture. Use a sprout maker to make it sprout or wrap the beans snugly in a muslin cloth and keep in a warm place overnight or in sunlight for 12-15 hours, to make them sprout. You may want to keep them wrapped for longer, depending on the warmth.
For Pav :
Cut a pav horizontally into halves. Spread some butter and heat on a hot griddle till golden brown on both sides. Repeat for all pavs and serve with hot misal.
For Misal :
- When some special toppings are added to the Usal prepared above, it is called Misal. Misal can be eaten as a snack by itself or with pavs (buns).
- Either way, when serving, first add 2 tbsp of hot Usal in the serving bowl. Then add 1 tbsp farsan/ chiwda.
- For the next layer, add 1 & 1/2 tsp finely chopped onion, and 1 & 1/2 tsp finely chopped tomatoes.
- Now add 1 & 1/2 tsp Sweet and Sour Tamarind Chutney and 1 & 1/2 tsp Coriander chutney.
- Then add 2 tbsp usal again.
- Now again add 1 tbsp of farsan and serve immediately with hot pavs.