Misal Pav: A Flavorful Maharashtrian Street Food Delight

wellhealthorganic.com Misal Pav: Misal pav stands as a beloved street food hailing from Maharashtra, consisting of usal (sprouts curry) generously garnished with onions, tomatoes, farsan (a savory mixture), lemon juice, and fresh coriander, all served alongside soft pav (Indian dinner rolls).

Misal Pav 

• Preparation Time: 15 minutes
• Cooking Time: 45 minutes
• Total Time: 1 hour
• Cuisine: Indian Street Food, Mumbai Street Food
• Course: Breakfast, Main Course, Snacks
• Diet: Vegan, Vegetarian
• Difficulty Level: Moderate

Ingredients:

For Cooking Sprouts

1. 2 cups moth bean sprouts or mixed bean sprouts or moong bean sprouts
2. 2 small to medium potatoes, cubed (1.5 to 2 inches)
3. ½ teaspoon turmeric powder
4. ½ teaspoon salt
5. 3 cups water (or as required)
6. For Usal (Sprouts Curry)
7. 1 medium to large onion, finely chopped
8. 1 to 2 green chilies, chopped
9. 1 to 1.5 teaspoons Ginger Garlic Paste or 3 to 4 garlic cloves + 1-inch ginger, crushed into a paste
10. 1 teaspoon mustard seeds
11. 1 teaspoon cumin seeds
12. 10 to 12 curry leaves
13. 1 to 1.5 tablespoons Goda Masala or kala masala
14. ½ teaspoon red chili powder
15. ¼ teaspoon turmeric powder
16. 1 teaspoon coriander powder
17. 1 teaspoon cumin powder
18. 1.5 teaspoons tamarind, soaked in ⅓ or ½ cup water
19. ¾ to 1 cup water
20. 3 tablespoons oil
21. Salt (as required)

Also Read: Litti Chokha

For Misal Pav

1. 8 to 10 pav bread rolls or bread slices
2. ½ cup finely chopped onions
3. ½ cup finely chopped tomatoes (optional)
4. ½ to 1 cup thick sev or farsan (fried savory snack mixture)
5. 1 lemon, quartered or diced
6. ⅓ cup chopped coriander leaves
7. ½ cup Curd or yogurt, beaten (optional)

Instructions:

Preparation:

1. Rinse the moth bean sprouts thoroughly under running water. Drain excess water and transfer sprouts to a pressure cooker along with cubed potatoes, turmeric powder, and salt. Add water, ensuring it covers the sprouts about 2 inches above.
2. Pressure cook for 2 to 3 whistles until sprouts are tender. Alternatively, sprouts can be cooked in a pan or Instant Pot with the required amount of water.
3. Soak tamarind in warm water for 25 to 30 minutes, then extract the pulp and set aside.

Making Usal (Sprouts Curry):

1. Heat oil in a pan, crackle mustard seeds over low heat, then add cumin seeds and sauté until golden.
2. Add chopped onions and sauté until translucent. Stir in curry leaves, ginger-garlic paste, and green chilies, sautéing until the raw aroma dissipates.
3. Add turmeric powder, coriander powder, cumin powder, red chili powder, and Goda Masala. Stir well, then add tamarind pulp and sauté until the raw aroma fades.
4. Drain excess water from pressure-cooked sprouts and potatoes and add them to the pan. Stir and add ¾ to 1 cup water (adjust as needed for desired consistency). Season with salt and simmer for 8 to 10 minutes.
5. Garnish with coriander leaves. Optionally, add sugar or jaggery for sweetness.

Assembling Misal Pav:

1. While usal simmers, prepare toppings. Finely chop onions and tomatoes.
2. Divide usal into 3 to 4 serving bowls. Top each bowl with chopped onions, tomatoes, coriander leaves, lemon juice, and farsan.
3. Serve hot with pav buns, accompanied by additional lemon wedges, onions, and farsan.

Also Read: Stuffed Bhindi Recipe

Notes:

1. Moth bean sprouts can be substituted with mung bean sprouts or mixed bean sprouts.
2. Goda Masala lends a unique flavor to the usal; if unavailable, substitute with ½ to 1 teaspoon of garam masala.
3. For a spicier usal, use Kolhapuri masala or increase green chilies and red chili powder.
4. Adjust usal consistency according to preference, ensuring it’s not too thin.
5. Use whole grain or multi-grain pav for a healthier option.
6. Assemble misal pav just before serving, allowing guests to customize toppings according to preference.

This recipe yields approximately 1 serving of Misal Pav.