Misal Paav is a traditional dish from Maharashtra and a famous street food too. Misal is made using either white peas, mixed sprouts, moth beans or even moong beans. Throughout Maharashtra, misal is made in different regions in their own unique style using masala/mixed spice powder of their particular region. This is such a filling dish that it can be had for brunch too.
Misal, i.e. a mixture, is made using a delicious pulses curry of thin consistency with a topping of onions, corriander leaves and most importantly, farsan (Savoury Salty Snack). The consistency of the curry needs to be very thin as, when topped with farsan it becomes slightly thick and again when the bread is dipped in it, generally the gravy is soaked up immediately into the bread. And in no time what remains in the dish is just a thick mess, with no gravy for the bread to be dipped into.
Here, I have presented a very different recipe which I learnt again from a friend. It is her Mother In Law’s recipe, which she graciously shared with me. As she always praised her cooking and especially the taste of this dish, I was quite intrigued and wanted to try it as soon as possible. And well, it turned out to be a hit with my family.
For some more such delicious dishes which can be teamed up for brunch too, do take a look at the following recipes too…
Here’s the recipe for the delicious MISAL PAAV….
Prep Time : 20 min
Cooking Time : 25 min
Serves : 6
Cup Used : 200 ml
- 1/4 cup Moong beans (Green Gram Whole/Sabut Moong)
- 1/4 cup Moth Beans (Matki)
- 1/2 cup Chopped Tomato (1 Small Tomato)
- 1/2 tsp Turmeric Powder
- 1 tsp Spicy Red Chilli Powder…. To be adjusted as per preference
- 4 tsp Godaa Masala
- 2 tsp Kaanda Lasun Masala…. Optional
- 10 – 11 Garlic Cloves
- 4-5 cups Water
To Be Roasted :
- 2 tbs Oil
- 2 tsp Corriander Seeds
- 1 tsp Fennel Seeds
- 4-5 Dry Red Kashmiri Chillies…. Roughly Torn And Deseeded
- 1 cup Sliced Onion (1 Medium Onion)
- 1 cup Shredded Dry Coconut
For The Tempering :
- 3 tbs Oil
- 10 Curry Leaves
For Garnishing :
- 1/2 cup Chopped Corriander Leaves
- As Required Finely Chopped Onions
- As Required Mixed Farsaan (Savoury Indian Snack Mixture)
- To make this delicious Misal Paav, soak together 1/4 cup of moth beans and 1/4 cup of moong beans each, in sufficient water for about 8 hours.
- After the said time, rinse them well and drain out all the water and transfer them into a piece of well squeezed damp cotton cloth and tie it up into a bundle.
- Keep it aside in a covered container for about 9-10 hours or overnight for sprouting.
- Further cook these sprouts fully in sufficient water and set aside.
- In the meantime, heat a kadhai and add a tablespoon of oil to it. Add in the red chillies and roast slightly. Set aside in a bowl.
- Next, roast the corriander seeds and the fennel seeds and transfer to a bowl.
- Add the remaining tablespoon of oil to the kadhai and add the sliced onions and saute till transparent.
- Add in the dry coconut and roast further till slightly browned.
- Cool this mixture and add the garlic cloves, roasted spices and red chillies and grind into a fine paste using water as required.
- Next, heat a pan and add oil to it for tempering. Add the curry leaves to it.
- Immediately lower the heat and add the red chilli powder, turmeric powder and the chopped tomato and saute for about 3-4 minutes.
- Add the ground masala paste and saute till it comes together and is well cooked.
- Add the godaa masala, kaanda lasun masala, the cooked beans and water. Mix well and bring to a boil.
- Serve this delicious Misal Paav with a garnishing of chopped onions, farsan and corriander leaves with a cup of piping hot Masala Chai or Madras Kaapi by the side!
The pulses can be just soaked overnight and used to make misal. Sprouting is not a compulsion.
In this particular recipe, I have sprouted the pulses basically to increase their nutritional value!
Some pictures depicting the cooking process….