Misal Pav ~ A Mumbai Street Food
Misal Pav is a popular street food from Mumbai, Maharashtra. This filling dish comes with the misal, pav along with potato, sev, chivda and curries.
Servings 5 people
Ingredients
How to make Kat/Tarri (thin Gravy)
- 1.5 cups Onions chopped
- 2 cups Tomatoes chopped
- 1/2 cup Copra Dry coconut, grated
- 5 Garlic cloves
- 3/4 inch Ginger chopped
- 1 tsp Red Chilli powder
- 1 tsp Coriander Powder
- 1/2 tsp Cumin Powder
- A Pinch Turmeric Powder
- 1 tbsp Goda Masala Kala Masala or 1/2 tsp Garam masala
- 2 tbsp Coriander Leaves finely chopped
- 1/2 tsp Sugar
- 2-3 tbsp Cooking Oil
- Salt to taste
How to make Matki Usal
- 1.5 cups Moth Beans Matki Sprouts, steamed
- 1 large Potato boiled and cubed
- 1 large Onion finely chopped
- 2 tsp Ginger Garlic paste
- 2 tbsp Tarri Paste spice paste prepared for making Tarri
- 1 tsp Goda Masala
- 1/4 tsp Turmeric Powder
- 1/2 tsp Red Chilli Powder
- Curry Leaves handful
- 1/2 tsp Mustard Seeds
- A Pinch Asafoetida
- Salt to taste
- 1.5 tbsp Cooking Oil
How to Assemble the Misal Pav
- 1 cup Mixed Farsan
- 1/2 cup Onions finely chopped
- 2 tbsp Curds
- Lemon Wedges
- Taari
- Usal
- Pav
Instructions
How to prepare Kat/ Tarri (thin Gravy) for Misal
- Heat a tbsp of oil in a non stick pan, add chopped onions and fry until they turn slight golden brown in color.
- Next, add whole garlic and ginger and fry for a couple of minutes. Now add grated dry coconut and fry for 3 - 4 mins until it turns brown. Keep stirring to ensure the mix is not burnt.
- Add chopped tomatoes, coriander and cumin powder and fry until the tomatoes get mashed and form a mushy paste. Cool the mixture completely and grind to a very smooth paste. Reserve 2 tbsp of this mixture to prepare Usal.
- Heat 2 tbsp oil in a kadai and add ground paste and fry again for 2 - 3 mins. Now, add 3/4 tsp red chili powder, turmeric powder, Goda masala and salt and fry for another 3 - 4 mins.
- Add 3 cups of water and bring to boil. Simmer for 10 mins or until the oil starts floating on top.
- Add chopped coriander leaves at the end.
- To get that special effect on top, in a separate small pan, heat 1 tsp oil and add 1/4 tsp Red chili powder and sugar and remove it from heat immediately and add this to the kat/tarri gravy, do not mix it.
- I am told this gives the authentic look of oily layer on top and so I didn’t skip this step.
How to prepare Matki Usal
- Follow the steps needed to know on how to Sprout Matki Beans / Moth Beans at Home.
- Once the sprouts are ready, you can proceed to make the usal.
- Steam the matki sprouts in pressure cooker with a pinch of salt for a whistle.
- Heat oil in a pan, splutter mustard seeds and add asafoetida and curry leaves and fry for half a minute.
- Add chopped onions and fry until they turn translucent. Add ginger garlic paste and fry until the raw smell goes away.
- Add the saved spice paste while making Tarri and saute it for 2 mins.
- Add steamed moth beans and boiled and cubed potatoes and fry for 2 mins.
- Add turmeric powder, red chili powder, goda masala and salt and fry it for another couple of mins.
- Add 1/4 cup water and cover it and cook for 7 - 8 mins. The Usal should not be watery but should have slight gravy.
To assemble Misal Pav
- Roast the Pav with butter on a hot tawa and keep it ready
- In a serving bowl, follow as below:
- Layer 1 – In a deep plate/bowl, add 2 ladles of Matki Usal and pour 1 ladle of Tarri/Kat(gravy) on top it.
- Layer 2 – Now add 2 - 3 tbsp of beaten curds.
- Layer 3 – Add a layer of finely chopped onions liberally and coriander leaves. You can squeeze lemon now or serve it in the plate. But do not miss to use the lemon in any case.
- Layer 4 – Add a layer of mixed farsan according to your wish. You can add either mixed namkeen or mixture or ghatiya whatever is available with you. But do not skip this layer.
- Serve it hot with roasted buns,a bowl of Kat/Tarri and lemon wedges.
How to eat Misal Pav!
- One needs to dip the pav in Kat/Tarri and eat along with the mixed misal.
Notes
- Before reading this recipe, I was told that Moong sprouts tend to get soggy, however, Pratibha says it mixed sprouts or moong sprouts or sprouted Yellow peas. Just have to make sure the sprouts hold their shape.
- You can serve assembled misal as it is as a chaat without pav and tarri (kat).
- You can even use garam masala if you don’t have goda masala.
- Misal is supposed to be spicy, you can make it less or spicier according to your requirements. So, adjust the masalas accordingly.
- Pratibha also added Kande Poha or Chivda. I skipped it.
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