One of the most famous of Maharashtrian recipes, Misal is a scrumptious cocktail of savories and sprouts! Wholesome and tasty sprouts are cooked with tangy tomatoes and pungent onions, not to forget the spice powders and the special coconut-onion based misal masala! All of this is further enhanced with chivda, potatoes and other appropriate ingredients to make a sumptuous accompaniment for laddi pav. The best part about Misal is that it suits breakfast, dinner and any other time you wish to have it.
This is our 144th #Foodiemonday Bloghop event, and we are back with #Maharashtriancuisine. Here contributing this recipe of Misal Pav which I adopted from Tarla Dalal's recipe. Check out the recipe below and enjoyy the flavor of maharashtra.
For The Misal Masala
1 tbsp oil
1/4 cup thinly sliced onions
1/4 cup grated dry coconut
2 tsp coriander seeds
1 tsp cumin seeds
25 mm stick cinnamon
2 whole dry kashmiri red chilies
3 garlic cloves
For The Misal
3 tbsp oil
1 tsp cumin seeds
1/4 cup finely chopped onions
1 cup finely chopped tomatoes
1/4 tsp turmeric powder
1/2 cup matki sprouts
1/2 cup safed vatana sprouts
1/2 cup moong sprouts
2 tbsp chawli sprouts
1 1/2 tsp chilli powder
2 tbsp finely chopped coriander
salt to taste
1/2 cup mixed chivda
1/2 cup potatoes
1/2 cup finely chopped onions
4 tbsp finely chopped coriander (dhania)
8 laddi pavs
4 lemon wedges
For the misal masala
1. Heat the oil in a broad non-stick pan, add the onions and coconut and dry roast on
a medium flame for 2 to 3 minutes.
2. Add all the remaining ingredients and sauté on a medium flame for 3 to 4 minutes.
3. Remove from the flame and allow it to cool completely.
4. Once cooled, blend in a mixer to a smooth powder without using
5. Any water. Keep aside.
For the Misal
1. Heat the oil in a pressure cooker and add the cumin seeds.
2. When the seeds crackle, add the onions and sauté on a medium flame for 1 to
3. Add the prepared misal masala and sauté on a medium flame for 1 more minute.
4. Add the tomatoes, turmeric powder and a little water (approx. 1 tbsp), mix well
and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
5. Add the matki, safed vatana, moong and chawli sprouts and mix well.
6. Add 2 cups of hot water and salt, mix well and pressure cook for 3 whistles.
7. Allow the steam to escape before opening the lid.
8. Add the chilli powder, 1/2 cup of water and coriander, mix well and simmer for 3 to
4 minutes, while stirring occasionally.
How to proceed
1. Just before serving pour 1/4 of the misal in a serving bowl, sprinkle 2 tbsp of
mixed farsaan, 2 tbsp of batata poha, 2 tbsp of onions and 1 tbsp of coriander over it.
2. Repeat with the remaining ingredients to make 3 more servings.
3. Serve immediately with laddi pavs and lemon wedges.