Misal pav is a popular dish from Maharashtra, India. Misal is a spicy curry made with sprouted moth beans. Pav is a type of Indian bread roll. And the dish is topped with chopped Onions, Sev, Potato Chiwda etc. It is served as a breakfast dish, as a snack and also as a full meal.
It differs from Usal Pav. Usal is a dry or semi dry dish whereas Misal is almost a liquid dish and uses lot of Oil. In fact, you can see Oil floating on the top and that is how this dish is liked by the locals.
Mixed Bean Sprout – 1 ½ cup
Oil – 4 tbsp + 1 tbsp
Cumin Seed – 1 tsp
Medium sized Onion – 2 (finely chopped)
Ginger Garlic Paste – 1 tbsp
Tomato (Medium sized) – 5 (crushed)
Green Chilli – 2 (finely chopped)
Red Chilli Powder – 1 tsp + ¼ tsp
Garam Masala – ½ tsp
Coriander Seed Powder – 1 tbsp
Turmeric Powder – ¼ tsp
Salt to taste
Water – 4 to 5 cups
Finely chopped Coriander Leaves – 2 tbsp
Pav (Ladi Pav/Bun)- 6
Mixed Farsan (Salty Snacks)
Finely chopped Onion
Finely chopped Coriander Leaves
Sprouted Beans are available readily in the shops. You can also sprout the beans at home. Soak the beans overnight or more till you find cracks in the outer skin of the beans. Drain the water and transfer the beans to a strained or colander. Cover it and keep away for 8 to 12 hours. The beans will sprout during this period depending on the climatic condition. Do not allow the base of the colander to touch the floor. Check in between. If you find that the beans are dry, sprinkle water, shake and make them wet.
I used mix beans. If you use moth beans or green peas only, it takes less time to sprout.
Heat 4 tbsp of Oil in a pressure cooker. Add Cumin Seeds. When they crackle, add the finely chopped Onions. Stir fry it for a minute.
Add the Ginger Garlic Paste. Cook for 2 minutes till the raw smell of the Ginger goes way.
Add the crushed Tomato and the chopped Green Chillies. Continue cooking for 2 to 3 minutes.
Add Turmeric Powder, 1 tsp of Red Chilli Powder, Coriander Seed Powder and Salt. Cook in low to medium flame.
When the gravy becomes thick and the Oil starts separating from the masala, add the bean sprouts. Cook for 3 to 4 minutes.
Add 4 cups of water and mix well. Pressure cook for 4 to 5 whistles in medium flame. Switch off the flame.
When the steam cools down, open the lid. Boil the gravy for 2 to 3 minutes without the lid. Add the Coriander Leaves.
In the meanwhile, heat 1 tbsp of Oil in a small pan. Add ¼ tsp of Chilli powder.
Stir well and pour this into the gravy.
This will add more color to the gravy. Cover the cooker and switch off the flame. Allow to rest for 5 minutes.
The Misal is ready.
Serving the Misal Pav:
Take the Misal in a serving bowl.
Add 1/3 cup of Mixed Farsan to each bowl.
Pour a ladle of Misal above that.
Top with chopped Onions, chopped Coriander Leaves. Add few drops of Lemon Juice, if available. Then top with Farsan again.
Serve the Misal Bowl in a plate with bread toasted Pav Buns, chopped Onion, mixed Farsan and lemon slice.
I could get a mixed beans packet ready, so I used that. You can use Moth Bean Sprouts and Green Gram sprouts. For topping, you can also use chopped Tomatoes.