Misal Pav

Misal Pav is yet another popular recipe from Maharashtra.  This is a very healthy recipe which is prepared by cooking sprouted moth dal and spiced up with my favorite goda masala (The signature masala recipe from the state of Maharashtra) and then topped with farsan or chivda mix.  When I was researching for chaat/snack recipes, I found both Missal Pav and Pav Bhaji. As I already posted Pav Bhaji, here is the Misal Pav. This can be served for breakfast or as a snack or as complete meal also.

Missal Pav is a simple recipe to prepare even though the steps below might seem lengthy. Once you have the sprouted moth beans ready, this can be prepared in a jiffy.  The highlight of this recipe is I have never tasted this before either in restaurants or at friend’s place. I tried my very own recipe. I adapted this recipe from here.  We all love it so much and given how healthy it is this became one of our staple dal. We love it with rice and roti also. This is filling recipe and we love this for our weekend brunch. :-)  Usually potatoes are cooked along with the dal but as I had some cooked potatoes, I added them in the later stage. Also I used my homemade sev and karasev for the toppings.   You can use store bought farsan or chivda.

misalpav

 How I serve for kiddo:

I skip the raw onions and add more sev and also apply ketchup on one side of the pav bun. :-) Also I didn’t use any green chillies for this recipe. I used 1 tsp of red chili powder and balanced that also with sugar and prepared it like a mild curry.

MissalPav

Ingredients:

  • Moth Dal – 1/2 cup (This is the one that we  use for Rajasthan Panch Mel Dal also. I have explained about this dal in that recipe)
  • White Peas – 1/4 cup
  • Turmeric Powder – 1/4 tsp
  • Water – for soaking + 3 cups for pressure cooking + 1 cup for tamarind soaking/diluting
  • Oil/Ghee – 1 tbsp
  • Mustard Seeds – 1/4 tsp
  • Cumin Seeds – 1/2 tsp
  • Curry Leaves – 1 strand
  • Ginger Garlic Paste – 1 tsp
  • Medium Sized Onion – 1
  • Medium Sized Potato – 2
  • Tamarind Paste – 1 tsp or small gooseberry sized tamarind
  • Goda Masala – 1 tbsp (I went with store bought one)
  • Garam Masala – 1/4 tsp
  • Corainder Powder – 1 tsp
  • Cumin Powder – 1 tsp
  • Red Chilli Powder – 1 tsp
  • Salt – 1.5 tsps
  • Sugar – 2 tsps
  • Chopped Cilantro –  2 tbsps + 1 tbsp for garnish
  • Chivda or farsan mix – as required

How To Prepare Moth Dal Sprouts:

This is how I prepared my home made sprouted moth dal,

  • Soak it in water for about 8 hrs. (Or overnight)
  • Drain the water and pat it dry.
  • Let it sit in colander in dark space for about 24 to 36 hours
  •  After a day you will see small sprouts and it starts to grow gradually. You can leave it up to 2 days and then refrigerate.

SproutedMothBeans

Preparing White Peas:

I soaked it overnight and let it sit for 8 hours in dark space. I didn’t let it sprout like moth dal. But you can let it sprout like moth dal.

WhitePeas

Prep – Work :

  • Chop the onions and reserve about 1/4 for garnishing. 
  • Similarly chop the cilantro and set aside about 1 tbsp for garnish.
  • Peel the potato skin and chop them roughly. I microwaved the potatoes and added them to the curry finally.
  • If you are using tamarind, soak small goose berry sized tamarind in 1 cup of water for 30 minutes and extract the juice and if you are using the paste dilute it in 1 cup of water and set aside.

Cooking the dals:

  • Pressure cook the sprouted moth dal and white peas along with turmeric powder and 3 cups of water for unto 3 whistles.

CookingDal

  • Tell it cool and set aside.

CookedDal

Preparing the Misal:

  • Heat the kadai or pressure pan and add oil or ghee.
  • Once the oil is hot, add the mustard seeds, cumin seeds and curry leaves.
  • As they start to crackle, add the chopped onions and cook until the onion turns translucent.
  • Now add the tamarind water and let it simmer for 3 minutes.
  • At this stage add the salt, sugar, goda masala, cumin powder, coriander masala and red chili powder.

MisalPavStep1

  • Cook until all the water is evaporated.
  • Add the pressure cooked dal and I added the cooked potatoes also.
  • Mix well and check for spice and salt at this level.
  • Cook until your desired consistency. I let it thicken and simmered it for 10 minutes in low flame.

MisalPavStep2

  • Finally add the chopped cilantro and the farsan mix. 

MisalPav

That’s it. Misal is ready.

Assembling the Misal Pav:

  • Slit the pav buns in to two and slight toast with butter or ghee or oil.
  • Now add the misal mix and top it up with chopped onions, cilantro and more sev.
  • That’s it. Enjoy!!!

Notes:

  • Adjust the spices as per your preference.
  • Tomatoes can be used while serving. But I didn’t use it.
  • Sugar is optional.
  • If you are using green chillies, pressure cook it along with the dal and remove them later.
  • Potatoes can be pressure cooked along with dal or as per your preferred way.

Misal Pav

Misal Pav
A healthy Maharashtra special curry prepared with sprouted white peas & moth beans & spiced up with goda masala. This is served along with Pav.
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Ingredients
  1. Moth Dal - 1/2 cup (This is the one that we use for Rajasthan Panch Mel Dal also. I have explained about this dal in that recipe)
  2. White Peas - 1/4 cup
  3. Turmeric Powder - 1/4 tsp
  4. Water - for soaking + 3 cups for pressure cooking + 1 cup for tamarind soaking/diluting
  5. Oil/Ghee - 1 tbsp
  6. Mustard Seeds - 1/4 tsp
  7. Cumin Seeds - 1/2 tsp
  8. Curry Leaves - 1 strand
  9. Ginger Garlic Paste - 1 tsp
  10. Medium Sized Onion - 1
  11. Medium Sized Potato - 2
  12. Tamarind Paste - 1 tsp or small gooseberry sized tamarind
  13. Goda Masala - 1 tbsp (I went with store bought one)
  14. Garam Masala - 1/4 tsp
  15. Corainder Powder - 1 tsp
  16. Cumin Powder - 1 tsp
  17. Red Chilli Powder - 1 tsp
  18. Salt - 1.5 tsps
  19. Sugar - 2 tsps
  20. Chopped Cilantro - 2 tbsps + 1 tbsp for garnish
  21. Chivda or farsan mix - as required
How To Prepare Moth Dal Sprouts
  1. This is how I prepared my home made sprouted moth dal,
  2. Soak it in water for about 8 hrs. (Or overnight)
  3. Drain the water and pat it dry.
  4. Let it sit in colander in dark space for about 24 to 36 hours
  5. After a day you will see small sprouts and it starts to grow gradually. You can leave it up to 2 days and then refrigerate.
Preparing White Peas
  1. I soaked it overnight and let it sit for 8 hours in dark space. I didn’t let it sprout like moth dal. But you can let it sprout like moth dal.
Prep - Work
  1. Chop the onions and reserve about 1/4 for garnishing.
  2. Similarly chop the cilantro and set aside about 1 tbsp for garnish.
  3. Peel the potato skin and chop them roughly. I microwaved the potatoes and added them to the curry finally.
  4. If you are using tamarind, soak small goose berry sized tamarind in 1 cup of water for 30 minutes and extract the juice and if you are using the paste dilute it in 1 cup of water and set aside.
Cooking the dals
  1. Pressure cook the sprouted moth dal and white peas along with turmeric powder and 3 cups of water for unto 3 whistles.
  2. Tell it cool and set aside.
Preparing the Misal
  1. Heat the kadai or pressure pan and add oil or ghee.
  2. Once the oil is hot, add the mustard seeds, cumin seeds and curry leaves.
  3. As they start to crackle, add the chopped onions and cook until the onion turns translucent.
  4. Now add the tamarind water and let it simmer for 3 minutes.
  5. At this stage add the salt, sugar, goda masala, cumin powder, coriander masala and red chili powder.
  6. Cook until all the water is evaporated.
  7. Add the pressure cooked dal and I added the cooked potatoes also.
  8. Mix well and check for spice and salt at this level.
  9. Cook until your desired consistency. I let it thicken and simmered it for 10 minutes in low flame.
  10. Finally add the chopped cilantro and the farsan mix.
  11. That’s it. Misal is ready.
Assembling the Misal Pav
  1. Slit the pav buns in to two and slight toast with butter or ghee or oil.
  2. Now add the misal mix and top it up with chopped onions, cilantro and more sev.
  3. That’s it. Enjoy!!!
Notes
  1. Adjust the spices as per your preference.
  2. Tomatoes can be used while serving. But I didn’t use it.
  3. Sugar is optional.
  4. If you are using green chillies, pressure cook it along with the dal and remove them later.
  5. Potatoes can be pressure cooked along with dal or as per your preferred way.
Adapted from Veg Recipes of India
Vidhya’s Vegetarian Kitchen http://www.vidhyashomecooking.com/

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39 thoughts on “Misal Pav

  1. one of my fav street food snacks ! I love this at one particular restaurant where the spice levels of Missal are so high and yet it gives that kick when u gorge on it (even without the pav sometimes) ! well done :)

  2. Pingback: Dahi Sev Puri

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