Misal Pav is one of very famous snack in various regions of Maharashtra. It is also had for breakfast or as a meal at lunch or dinner. Be it any time misal pav is one of tastiest dish. Today let's see how to make it at home
1. 1 cup sprouted matki/moth
(Read below how to make sprouts at home)
2. 1 onion, finely chopped
3. 1 tomato, finely chopped
4. 3-4 garlic cloves
5. 1/2 inch piece of ginger
6. 7-8 curry leaves
7. 2 tbsp peanuts
8. 1 tbsp red chilli powder
9. 1/2 tbsp turmeric powder
10. 1-1/2 tbsp Maharashtrian goda masala (you can use Garam masala if you don't have this handy)
11. Pinch of hing
12. 1/2 tsp rai
13. 1/2 tsp jeera
14. 5 tbsp oil
15. Chopped onion, coriander and sev or farsan, and lemon pieces for serving
16. Ladi pav 4-6 pieces
1. Grind ginger and garlic together to fine paste. Keep aside
2. For this recipe use a steel pan/pot that can fit in your cooker. Or you can also directly make misal in small pressure cooker. Heat oil in the pan or cooker and add rai, jeera, hing and curry leaves
3. Next add chopped onion and fry it till golden brown.
4. Add chopped tomato and cook till it is soft
5. Add ginger garlic paste and fry till the raw smell is gone
6. Now add all masala, like turmeric, chilli powder and goda masala(or garam masala) and fry till oil starts separating
7. Add peanuts ans give it a stir.
8. Next add the matki sprouts and mix well. Cook on high flame for 2-3 mins
9. Reduce the flame and add around 1-1/2 cups water. Add salt and mix well.
If you used pan for this then transfer the pan in pressure cooker(don't forget to add water at bottom of the cooker). And if you used cooker directly then close the lid. In both ways cook the misal for 2 whistles. Do no take out the pressure, but let it cool and release.
Once the steam evaporates, your misal is ready.
Serve misal topped with chopped onion, coriander and sev/farsan. I prefer sweeter farsan like Khatta-Meetha on misal, but if you are spicy food lover, spicy sev or lahasun sev is better choice. Enjoy misal with lemon and pav!
To make Matki/Moth sprouts:
Wash 3/4 (three fourth) cup dry Matki beans and soak it in water overnight. Make sure you have around 1 inch water level above the dry matki. Next day morning drain the water. Now to sprout matki you can use below two ways:
1. Transfer soaked matki in a soft clear cotton cloth and tie a knot. Keep this potali in a airy vessel like strainer/chalni, cover it and keep in comparatively darker place in your kitchen. On same night, sprinkle little water on the cloth if it has become too dry. You can use these sprouts the next day.
2. Another way is just leave the drained matki in a covered airy vessel for that day and night. I use the steel chalni or vegetable strainer that has small holes. Place this vessel next to you gas stove in a warm area on kitchen platform.
Misal pav also makes it easy to carry picnic food. You just have to pack misal, chopped onion, coriander, lemon, some pav and farsan and can assemble at the time of serving like we have done above!
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