Misal-Pav

Misal, is a very popular breakfast dish, eaten by Marathi folks in Maharashtra. Misal is a Marathi word, which means a mixture of sprouts and savory snacks, enjoyed eating with Pav- which means a bread roll. This delicacy got popular with many non marathi speaking people too, who live in Mumbai, Pune or Kolhapur. Every place has its own version of making this recipe.

It is a favorite food at my place, which i make often in winter or rainy season. This is a spicy curry, when it's eaten piping hot with pav. It is mainly made with moth bean sprouts, commonly used in Maharashtrian households. Moth beans are tiny brown colored beans, called 'Matki' in local language. This grain is available at indian grocery stores. I hope you enjoy making this recipe.

Cooking Time- 60 minutes                    Serves- 6

Ingredients: -

-       2 cups cooked Sprouts (Moth beans/Matki)

-       2 Onions chopped (saute)

-       3 boiled potatoes (chopped)

-       2 green chilies chopped

-       2 tomatoes chopped

-       2 inches ginger

- 8 garlic petals

-       2 green chillies

-       1 sprig of curry leaves (kadipatta)

-       1 cup oil

-       Asafoetida (hing) a pinch

-       1 teaspoon mustard seeds

-       1 teaspoon jeera (cumin)

-       1 teaspoon Khuskhus (poppy seeds)

-       1 teaspoon Sesame seeds

-       1 Red chili (whole)

-       ¼ teaspoon mix of (black pepper corns + clove)

-       3 teaspoons coriander seeds (or use powder)

-       2 Bay leafs

-       2 cinnamon sticks

-       1 Black cardamom (badi elaichi or use 3- green cardamoms)

-       3/4th cup Coconut grated (frozen or fresh)

-       1 teaspoon turmeric powder (Haldi)

-       1 teaspoon salt (or according to taste)

-       2 teaspoon red chili powder

-       Tamarind (1/2 lemon ball size, soaked in warm water)

-       6 cups water

-       1 teaspoon jeera powder

-       1 teaspoon coriander powder

-       2 teaspoon Kanda-lasun masala

-       2 teaspoon Goda masala

-       1/2 cup chopped onions ( garnish)

-       1 Lemon (cut in pieces)

-       1 cup coriander leaves (cilantro)

-       1/4 teaspoon jaggery (optional)

-       2 cups - Farsan (spicy mixture)

-       Pav- (12 pack of Hoagie rolls/ bread roll or slices)

 Method: -

1-      Steps for Misal curry -

Making sprouts- Soak 1 cup moth beans overnight. Put these beans in a colander, to drain all the water, then rinse it once, remove all the water. Cover the sprouts overnight (10-15 hrs) till it sprouts. Cook that in the cooker by adding water, 1 cinnamon stick, little turmeric. ( 2 whistles)

a- In a pan dry roast sesame, jeera, khuskhus, coriander seeds, black pepper, cloves then sauté for few seconds, then add coconut, and saute for 2-3 minutes. Remove all and keep aside.

b-      In a pan add chopped onions, garlic, ginger and saute for 5 minutes till it’s dark brown. Add tomatoes to that and saute for 4-5 minutes.

c-       In a mixer add the dry roasted ingredients with coconut. Add the onions, tomatoes. Add very little water and puree all, like a thick paste.

d-      In a saucepan- heat oil, add mustard, Bay leaf, 1 red chili, cinnamon stick, badi elaichi. Then add the pureed stuff, chili powder, turmeric and stir for 4-5 minutes. Add sprouts, salt, half the masala (goda & kanda lasun), and mix well till you see oil leaving from the sides. Then add 4 cups water, tamarind water, curry leaves and cook for 8-10 minutes.

2- For Batata bhaji –

In a saucepan heat oil on medium heat and add the seasonings - Hing, ¼ tsp mustard, jeera, let it crackle, then add 1/4^th cup chopped onions, green chilies, turmeric, salt and boiled potatoes. Mix all and keep aside.

3-     For Kat- (spicy water) -

In a saucepan, heat 1 tbsp oil, add (jeera+mustard-1 tsp),1 tsp chili powder, 2 tsp (cumin + coriander powder),1 tsp kanda lasun masala, and stir for 2 minutes. Add 2 cups water and salt. Boil for 5 minutes. Kat is made to add extra liquid to the curry while eating, as Pav gets soaked nicely, for those who like it.

4-      Assembling the Misal - In a serving bowl, add 1/2 cup misal, 2 teaspoons of batata bhaji, topped with raw chopped onions, farsan and garnish with coriander leaves.

5-      Serve the bowl of Misal- with pavs, bowl of Kat, piece of lemon and Farsan.

Note- For a healthy version- You can eat Misal, on its own, minus farsan or bread.

-Farsan for misal (can be a mix combo of sev, chivda, chakli, peanuts + cooked pohe too) Many variations are done with misal - by adding a variety of bean sprouts. I also make it with a mix blend of 4 beans (Mung, matki, kala chana and vatana) Misal can also be served with a bowl of yogurt or buttermilk on the side, to cut down the spice level while eating this. Its enjoyed by all age groups:)

-The benefits of sprouts is, they are rich in nutrition and loaded with vitamins, enzymes, protein and antioxidants.