From vada pavs to buttery pav bhaji, Maharashtra's love affair with the Pav has caught the fancy of many a food lovers for several centuries. The humble Misal pav happens to be a proud member of this illustrious family of Pav-based street foods of Maharashtra. Misal from Maharashtra, West India known for its high spice content and is particularly known as Misal Pav. The origin of misal goes back to Pune. There are different version of Misal Pav such as Kolhapuri Misal, Puneri Misal, Khandeshi Misal and Nagpuri Misal; Other types are Kalya Masalachi Misal, Shev-misal and Dahi Misal. The origin of misal goes back to Kolhapur but according to a legend, the first Kolhapuri misal was actually served under that name in Pune. The pav component clearly points towards a Portuguese influence. The ussal part is clear indication it belongs to Maharashtra while the rest of the toppings are varied depending on the region. Phodniche pohe (tempered flattened rice) is still the topping in some rural areas of Maharashtra. While farsan – chivda and ganthiya, reflects the Gujarati influence on the dish. Earlier Misal Pav was a laborers’ food. It’s inexpensive and filling – rich in protein thanks to the moth beans and pav adding enough carbohydrates, which made it ideal for factory workers. Some versions use white peas or fava beans. Dahi misal is another popular variety where the regular misal is topped with dahi which gives it a chaat-like texture and flavour. The Kolhapuri misal is the spiciest of all, followed by Puneri misal. Every shop adds its own twist to make the misal stand out. In 2015, the misal pav served at Dadar’s Aaswad restaurant was named the world’s tastiest vegetarian dish at the Foodie Hubs Awards in London. This rustic dish ... a combination of various textures and flavours is served as a breakfast dish or as an evening snack.
Ingredients :
1/2 cup moth beans/ matki sprouts
1/2 cup green gram/ moong sprouts
3 tblsp ginger-garlic minced
2 onion chopped fine
3-4 tblsp oil
1 tsp mustard seeds
salt to taste
1 1/2 tblsp Malvani masala
1 tblsp kashmiri red chilli powder
1/2 tsp turmeric powder
3 cups water or more
handful of coriander leaves
Method :
1. Mix sprouts in a colander and wash under running water for a minute. Drain and keep aside.
2. Heat oil in a kadai add mustard seeds... when they splutter add the minced ginger & garlic, saute for a while.
3. Now add the finely chopped onion, salt and a little coriander leaves for flavour. When onion changes colour ... add the Malvani masala, kashmiri chilli pd, turmeric pd, and saute for a while.
4. Add in the sprouts ... mix well and add 3 cups of water along with the remaining coriander leaves.
5. Bring to a boil. Cover and cook for 10 - 15 minutes. To check whether its cooked, just press the sprout inbetween your fingers. If it gets smashed then you can switch off the flame.
6. It's ready to be served. Pour a ladelful of ussal in a deep bowl ... next pour the rassa. Sprinkle farsan on top...next chopped onion, chopped coriander leaves and squeeze Lime juice on top.
7. Serve with lemon wedges and pav.
Ingredients :
1/2 cup moth beans/ matki sprouts
1/2 cup green gram/ moong sprouts
3 tblsp ginger-garlic minced
2 onion chopped fine
3-4 tblsp oil
1 tsp mustard seeds
salt to taste
1 1/2 tblsp Malvani masala
1 tblsp kashmiri red chilli powder
1/2 tsp turmeric powder
3 cups water or more
handful of coriander leaves
Method :
1. Mix sprouts in a colander and wash under running water for a minute. Drain and keep aside.
2. Heat oil in a kadai add mustard seeds... when they splutter add the minced ginger & garlic, saute for a while.
3. Now add the finely chopped onion, salt and a little coriander leaves for flavour. When onion changes colour ... add the Malvani masala, kashmiri chilli pd, turmeric pd, and saute for a while.
4. Add in the sprouts ... mix well and add 3 cups of water along with the remaining coriander leaves.
5. Bring to a boil. Cover and cook for 10 - 15 minutes. To check whether its cooked, just press the sprout inbetween your fingers. If it gets smashed then you can switch off the flame.
6. It's ready to be served. Pour a ladelful of ussal in a deep bowl ... next pour the rassa. Sprinkle farsan on top...next chopped onion, chopped coriander leaves and squeeze Lime juice on top.
7. Serve with lemon wedges and pav.
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