Why recepie famous for?
Misal pav is a popular Mumbai street food of usal (sprouts curry) topped with onions, tomatoes, farsan (fried savory mixture), lemon juice and served with pav.
Ingredients
for the usal (sprouts curry)2 cups moth bean sprouts (matki sprouts) or mixed bean sprouts - i used about 1 cup of moth beans to prepare the sprouts
2 small to medium potatoes, cubed
1 large or medium onion, finely chopped
1 to 2 green chilies , chopped
3 to 4 garlic + 1 inch ginger, - crushed in a mortar-pestle to a fine paste
1 teaspoon mustard seeds
1 teaspoon cumin seeds
10 to 12 curry leaves
1 to 1.5 tablespoon goda masala or kala masala
½ teaspoon turmeric powder
½ teaspoon red chili powder
1 teaspoon coriander powder
1 teaspoon cumin powder
1.5 teaspoons tamarind, soaked in ⅓ or ½ cup water or 2 to 3 kokums
¾ to 1 cup water or add as required
3 tablespoons oil
salt as required
for the misal pav
8 to 10 pav (bread rolls) or bread slices as required
½ cup finely chopped onions
½ cup finely chopped tomatoes optional
½ to 1 cup thick sev or farsan (chiwda), fried savory snack mixture
1 lemon or lime quartered or diced
⅓ cup chopped coriander leaves
½ cup fresh curd or yogurt, beaten, optional
Instructions
preparation for misal pavRinse the moth bean sprouts first in running water.
Drain and then add the sprouts, cubed potatoes, ¼ tsp turmeric powder, salt in a pressure cooker. The water should be covering the matki sprouts about ½ inch above. If using mixed bean sprouts, you will have to add more water.
Pressure cook for 2 to 3 whistles.
In a small bowl soak the tamarind in ⅓ or ½ cup warm water for 25 to 30 mins.
Squeeze the tamarind and extract the pulp. Keep the tamarind pulp aside.
making usal for misal pav
Heat oil in another pan. crackle the mustard seeds first.
Then add the cumin and saute for some seconds till the cumin gets golden.
Add the chopped onions and saute till translucent.
Then add the curry leaves, ginger-garlic paste and green chilies
Stir and saute till the raw aroma of ginger-garlic goes away.
Add the remaining ¼ tsp turmeric powder, coriander powder, cumin powder, red chili powder and goda masala.
Stir and then add the tamarind pulp. saute till the raw aroma of the tamarind goes away.
Drain the pressure cooked matki sprouts and potatoes and add them to the tamarind pulp.
Stir and add ¾ to 1 cup water or more water if required.
Season with salt and simmer the usal for 8 to 10 mins on a low flame with occasional stirrings.
Lastly garnish with coriander leaves. if you want you can also add sugar or jaggery.
assembling the misal pav
Whilst the usal is simmering, you can prep the toppings for the misal pav.
Finely chop the onions and tomatoes. Keep aside.
Take the steaming usal in 3 to 4 individual serving bowls or plates.
In each bowl of usal, first add the chopped onions and tomatoes.
Then top usal with chopped coriander leaves. squeeze a few drops of lemon juice. then top it with farsan or chiwda.
Serve the misal bowl in a plate with pav buns and slices of lemon, chopped onion and mix farsan/sev/chiwda. enjoy the misal pav.
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