Misal Pav is a popular and a delectable Marathi dish which makes a great breakfast and sometimes also a brunch. Due to sprouts it’s quite healthy and filling too. It is a nice combination of curry with "Farsan" served with bread. Farsan is a type of Indian snacks which is a combination of some fried items which are dried and can be stored. In 2015, the Misal Pav served at Dadar’s "Aaswad" restaurant was named the "World’s Tastiest Vegetarian Dish" at the ‘Foodie Hub Awards’ in London.
The dish consists of ‘Misal’, a spicy curry usually made of sprouted moth beans and pav, a type of Indian bread roll. The final dish is topped with farsan, sev, onions, lemon and coriander. It is usually served with bread toasted with butter and buttermilk or curd and papad.
There are different version of Misal Pav such as Kolhapuri Misal, Nashik Misal, Puneri Misal, Khandeshi Misal and Nagpuri Misal; the first part indicating the origin on the misal. Other types are Kalya Masalachi Misal, Shev-misal, and Dahi Misal.
Ingredients for Curry:
2 cup Boiled Matki / Moth beans
2 cup Onion finely chopped
1 cup Tomato finely chopped
2 tbsp Green Chillies finely chopped
1 cup Potato cubed
2 tsp Kashmiri Chilli Powder
1 tbsp Tomato Paste
1 tsp Mustard Seeds
1 tsp Cumin Seeds
10-12 Curry Leaves
1/2 tsp Cumin Powder
1 tsp Goda Masala
2 tsp Coriander Powder
2 tsp Ginger Garlic Paste
1 tsp Garam Masala
2 tsp Tamarind pulp
1/4 tsp Turmeric Powder
4 tbsp Oil
2 and 1/2 cups Water
Salt as per taste
10 pcs Pav
1 cup Farsan and Sev
1 cup Onion finely chopped
1 cup Tomato finely chopped
Method of Sprouting Moth Beans:
Wash matki well under cold water and soak in enough water overnight.
Second day morning, drain off excess water from the soaked beans.
Put the soaked beans in the cheesecloth and wrap well.
Then leave it to sprout on the counter for 2 to 3 days.
In between add a splash of water over cheesecloth to keep the beans moist.
After sprouting is done, boil sprouts with cubed potatoes, turmeric powder and salt in pressure cooker until 1 whistle.
To make Misal
Heat oil in a pan.
Once oil is hot add mustard and cumin seeds till it splutter.
Add onion, mix and sauté till onion gets light golden colour.
Once onion turns light brown, add curry leaves, green chillies, turmeric powder, ginger garlic paste, cumin powder, coriander powder, garam masala.
Mix and cook for 2 min.
After 2 min of cooking, add tomatoes.
Add red chilli powder, goda masala mix and cook until tomato breaks down.
Add tomato paste and mix well.
Now add boiled matki, tamarind pulp, water and mix well.
Add salt to taste.
And simmer the curry over medium heat for 10 min.
To Assemble Misal Pav
First take a heaping spoon of just moth beans from curry and layer them into bowl.
Top that up good amount of sev, farsan, then chopped onion, tomatoes, coriander leaves.
Squeeze few drops of Lemon Juice.
Finish it off with sev, curd and coriander leaves.
Serve hot with bread.