Friday, May 6, 2016

Spicy Misal Pav.


Sprouted Matki / Moth Bean ..... Spicy Misal Pav .....


Usal pav or misal pav is the same dish, usal pav is the curry served as it is with pav, while misal pav is the same dish served with addition of finely chopped onions, tomatoes etc. and a generous helping of farsan on top of it. It is served with a soft fresh pav (again a famous mumbai ladi bread). The mixture of farsan ,onion, tomato and coriander leaves enhances the taste. This is a famous Maharashtrian dish available through out the state and is the pride of Mumbai along with the other most famous dish ie. Pav Bhaji. Also while usal pav is a bit tonned down in spices, misal pav is made very spicy that almost brings tears in your eyes. There are many methods of preparing this awesome dish and I am sure every house has their own version too. If you like it more spicy then Kolhapuri misal pav is something tailor made for you. It has a spicier thin gravy (Kat / tarri / rassa). I prepare this dish in many methods depending upon my moods and available Ingredients. Also I take some short cut methods sometimes by adding in powders and ground ingredients. I will shortly post other methods too. But do try this Jhat pat method, I mean a quick method of preparing the dish that taste awesome. Adjust the spice as per your family requirement. You can use any pulse of your choice, like white vatana, green peas, white chick peas, black vatana etc. You can sprout those pulses like moong, matki, kulith etc. and prepare the same. They all taste yummy when included in the dish.


Pick, clean and soak 2 cups of matki / moth beans in plenty of water overnight or for 8 hours. Strain, wash and let drain off water completely in colander for 2-3 hours. Remove and keep the matki covered or in a tight steel box to sprout in a warm place. It will have sprouted in about 8-10 hours. Remove and cook with little bit or water for 10-15 minutes till cooked or you can pressure cook in a pressure cooker pan to one whistle and release the steam immediately and open the lid for arresting further cooking so as to the matki does not get over cooked or becomes mushy. Keep this ready aside.


Peel and chop roughly one large sized or 2 medium onions. Peel and chop 10-15 garlic and finely chop one inch ginger. 












Put this in a mixer grinder and grind to a smooth paste. Keep this aside ready.












Wash and roughly chop 1 large sized tomato. Grind this to a smooth pulp with a small marble sized tamarind. Keep this also ready aside.












Grind to a fine powder 10-15 red kashmiri chillies with 1 tsp jeera powder, 1 tblsp coriander powder, 1 tsp fennel powder, 1 tblsp goda masala (a Maharashtrian garam masala, if not available you can add any other garam masala powder) and a pinch of haldi powder. Keep this also ready aside.


Heat ½ to 1 cup of oil in a thick bottomed kadai. When the oil is hot add some curry leaves (Optional) and then add in the ground onion-ginger-garlic paste. Fry till it turns slightly brownish on medium heat. You can sprinkle some water if too dry. When the onion turns brown add in the powdered masala and mix well. Keep frying on low to medium heat till the rawness off the powders go and you get a nice aroma.












Now add in the tomato puree and mix well. Bring to a boil on medium heat and then add in the cooked matki / moth beans, salt to taste, water if necessary and mix well. Bring to a good boil on medium heat. Lower the heat and let simmer for 5-10 minutes till oil floats on top. Remove and garnish with coriander leaves.


While serving, serve the misal in a deep plate then top it with finely chopped onions and farsan. Serve it hot with a slice of lemon and fresh ladi pav. 

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