/body> >

Wednesday, 21 October 2015

Missal Pav / Maharashtrian Vegetarian Snack Recipe / Popular Mumbai Street Food


Misal Pav is a popular dish from Maharashtra and is one among the famous Mumbai street foods. As the name suggest , the dish consist of Misal (a spicy curry usually made from sprouted moth beans) and Pav ( a type of Indian bread roll). The Misal again comprise of two parts, the matki Usaal which is a thick curry of sprouted moth beans and the spicy watery curry called 'Rassa' or 'Tarri'.  There are different versions of Misal Pav like Kolhapuri Misal, Puneri Misal , Khnadeshi Misal , Nagpuri Misal etc..the first part indicating the origin of the Misal.


Misal Pav is a lip smacking breakfast dish, but can be enjoyed as a filling snack or as brunch. It is my family's favourite dish and though there are many famous Misal joints in Pune, we prefer to have it at home . For me no other Misal Pav can match the taste of the Misal prepared by my mom. Today i am sharing her recipe of Puneri Misal. Usually the Misal is spicy but you can adjust the spice levels as per your liking.


This recipe requires little patience but end result is worth it. Many recipes of Misal , generally have a common Misal curry where as this recipe has a tasty stir fry of sprouted moth beans and a spicy tarri. one can mix the two as per taste and requirement. The assembling of Misal again has many variations. in this recipe the Sprouted moth bean stir fry and Kanda Pohe are mixed with the tarri as per taste and then final dish is topped with farsan , finely chopped Onions , chopped boiled Potatoes Coriander leaves and lemon wedges. I have served this Misal with home made Egg less ladi Pav.

Ingredients: 1 Cup = 250 ml
For Ussal:
  • 1 1/2 Cups of Sprouted Moth Beans (Mataki)
  • 1 Onion finely chopped
  • 1 Tomato finely chopped
  • 2 green Chilies chopped
  • 2-3 sprigs of Curry leaves
  • 1 tbsp Peanuts
  • 1/4 tsp Mustard seeds
  • 1/4 tsp Cumin seeds
  • 1/4 tsp Turmeric powder
  • Pinch of Asafoetida (hing)
  • Salt to taste
  • 2 tbsp Oil
For "Cut / Tarri / Rassa/ Gravy" :
  • 2-3 Florets of Cauli flower
  • 4-5 flakes of fresh / dry Coconut
  • 2 dry Kashmiri Red Chilies
  • 1 Onion finely chopped
  • 1 Tomato finely chopped
  • 2-3 cloves of Garlic
  • 1/2 inch piece of Ginger
  • 1 tsp Red Chili powder
  • 1 tsp Garam Masala
  • 2 tbsp Oil
  • 1/4 tsp of Sugar
  • Salt to taste
Other Ingredients:
  • 1 Cup cooked Kanda Pohe
  • 1/4 Cup Farsan or Sev
  • 1/4 Cup finely chopped Onions
  • 1/4 Cup chopped boiled Potato
  • 1/4 Cup finely chopped fresh Coriander
  • 2-3 wedges of Lemon
  • Pav Buns as per need
Method:
For Ussal:
  1. To make the Sprouted Moth beans at home, take the Matki / Moth beans and soak them for 7-8 hrs in water. Drain the water and tie the beans in a kitchen towel and keep in a warm place for 8-10 hrs or until they sprout). Wash these Moth Beans in a colander thoroughly. Cook them in a pressure cooker with 4 Cups of water for 2 whistles.

  
   2.  On cooling , open the pressure cooker and strain the moth beans using a colander. Reserve the stock for making gravy or Rassa. 


  3. In a pan heat up Oil on a medium heat and add Mustard seeds. Once they splutter add the Cumin seeds followed by Curry leaves, green Chilies , Hing and Turmeric Powder. 


4.  Add in the Peanuts . Stir fry them until they splutter. Now add the Onions followed by tomatoes. Saute them for 1-2 minutes.


5. Add the cooked and drained Moth beans . Season with salt and stir fry for another 2-3 minutes. Put off the flame. The stir fry Ussal is ready. Keep it aside.


Method for preparing Gravy:
  1. Heat up 1 tbsp oil in a pan and shallow fry the dry red Chilies , chopped Onions , chopped Tomatoes , Garlic , Ginger , Cauliflower florets and Coconut flakes. 


   2.   Grind all this in a grinder with little water to a fine paste.



   3.  In a pan heat up 2 tbsp of oil. to this add 1/4 tsp of sugar. This steps gives a vibrant red color to the rassa....sharing secret :)


  4.    Stir fry the ground masala for 2-3 minutes or until the oil separate out from sides in this oil.


 5.     Add the red chili powder and garam masala powder. Mix well and stir fry again for about 30 seconds. Now add the reserved stock and mix well. The resultant gravy should be watery..and not thick. If you are left with little stock, you may add 1/2 cup of water to adjust the consistency.



  6.  Add salt and chopped Coriander leaves and boil this rassa and then simmer for 5-7 minutes, until nice red layer of oil floats on top of it. The name of this rassa originates from this fact that red layer floats..and floating in Marathi means tarang...hence the name tarri.


  Assembling the Misal:
  1. In a deep serving plate, first add about 3-4 tbsp of stir fry Ussal follwed by 2-3 tbsp of Kanda pohe. You can click this link to see the method to prepare pohe. 


   2.  Now add in the rassa as per liking . i add 2 ladle full of rassa in each plate followed by farsan or Sev , chopped Onions, chopped boiled potatoes . I forgot to add the boiled potatoes. They taste good in this preparation. There is no fixed way to assemble the missal and you may arrange it as per the spice level and liking.


   3.  Lastly garnish with finely chopped Coriander leaves and lemon wedge. Serve hot with butter toasted Pav and enjoy !!!


  Some of my other posts on Maharastrian Cuisine are Ukadiche Modak , Gopal kala , Narali pakatale laadoo , Kanole , Narali bhaat , Narayani sheera , Shrikhand , Anarsa , Bhakarwadi , Kanda Pohe




No comments :

poonambachhav.blogspot.com