MISAL PAAV (I) {SPROUTED MIXED PULSES GRAVY}

Misal Paav is a traditional Maharashtrian dish made using sprouted pulses. It is either made using mixed pulses or just with moth beans or dry white peas. There are many versions of misal paav in Maharashtra.

Here I have prepared a misal using mixed pulses which are available at grocery store or can be made using left over pulses from the pantry. I have used the sprouting method as it increases the nutrition value of the pulses. The dry coconut masala along with the kaalaa/malvani masala gives this misal a very delicious taste.

This dish is so versatile and filling as well as nutritious too, that it can be served for breakfast, lunch or dinner or even during a party or function!

For more such delicious dishes, do take a look at the following recipes too….

1. Hurdyaacha Thaalipeeth
2. Creamy Tofu In Mint Wraps
3. Paav Bhaaji
4. Kalingadaacho Goad Polo

Here’s the recipe for Misal Paav….

Prep Time : 20 min

Cooking Time : 20 min

Serves : 4-5

INGREDIENTS :

• 1 cups Mixed Pulses (approx 2 1/2 cup sprouted pulses)
• 1 Large Onion
• 1 Tomato
• 3/4 tsp Ginger Garlic Paste
• 1/2 tsp Turmeric Powder
• 1 1/2 tsp Kalaa Masala (traditional masala from Beed) / Malvani Masala
• 1/2 tsp Kashmiri Red Chilli Powder
• Salt to taste
• Corriander Leaves For Garnishing

To Be Roasted :

• 1 tsp Oil
• 1/2 Small Onion…. Sliced
• 1/3 cup Grated Dry Coconut

For The Tempering :

• 1 1/2 tbs Oil
• 1/2 tsp Mustard Seeds
• 1/4 tsp Asafoetida

For The Accompaniments :

• Finely Chopped Onions as desired
• Lemon Wedges
• Farsan

Method :

1. To make Misal Paav, first we need to soak the mixed pulses in sufficient water, a day before preparation.
2. At night, or after about 8-10 hours of soaking, wash the pulses well and drain out all the water.
3. Tie them up in a clean, wet, and well squeezed kitchen towel or muslin cloth.
4. Keep this bundle in a container overnight, or for 8-10 hours covered with a lid. This helps the pulses in sprouting better.
5. Next morning, add water upto pulses level and cook them in a pressure pan for 3 whistles and then on low flame for about 5 minutes.
6. For the coconut masala, heat a kadhai and add oil to it. When it heats up add the sliced onions and saute till translucent.
7. Now add the dry grated coconut and saute till it turns slightly brown.
8. Swtich off the heat and let the mixture cool. Grind it in a mixer grinder using water as required, to get a smooth paste.
9. For the final preparation, heat a saucepan and add oil to it.
10. When it heats up add the mustard seeds. As soon as they splutter, add the asafoetida.
11. Add to this the chopped onions and saute till slightly browned.
12. Add the ginger garlic paste and saute for about two minutes.
13. Now add the turmeric powder and saute further.
14. To this add the chopped tomatoes and cook till they turn mushy. Add the red chilli powder as well as the kalaa/malvani masala and mix well.
15. Add the cooked sprouts as well as the ground coconut paste. Add salt to taste and some water to get a slightly thin gravy and bring it to a boil.
16. After it reaches a boiling point, reduce the heat and let simmer for a few minutes.
17. Switch off the heat and garnish with chopped coriander leaves.
18. Serve this delicious and nutritious Misal with some soft laadi paav or bread of choice. It tastes great with simple chapatis or tavaa parathas too!
19. Do serve some finely chopped onions, lemon wedges and some farsan to be added to the misal without which it is simply incomplete!

Note :

The kalaa/malvani masala can be substituted by Garam Masala too!