Misal Pav is a zesty and aromatic, nourishing, protein-rich dish hailing from Maharashtra and commonly enjoyed with ladi pav buns – traditional Indian dinner rolls.
Misal Pav holds a prominent position among the beloved street foods of Maharashtra and Goa, often savored during breakfast, as a quick snack, or even as a satisfying standalone meal.
WHAT IS MISAL PAV?
Misal Pav represents a traditional delicacy originating from Kolhapur, Maharashtra. This authentic dish encompasses a flavorful misal, which is a spiced curry prepared using sprouts of moth beans (matki sprouts), mung beans, or a combination of different sprouts. The curry incorporates ingredients such as onions, tomatoes, chilies, and a selection of spices. It is typically served alongside slices of bread, ladi pav, or dinner rolls.
In addition to moth or matki sprouts, alternative legumes like green peas (matar or vatana), black-eyed peas (chawli), chickpeas (kala or Kabuli Chana), and Val can be utilized to create misal pav. Today, I have prepared a variation of misal pav using green peas, known as Matar Chi Usal.
The process of preparing misal pav with these various legumes remains consistent.
MISAL PAV VS USAL PAV
To prepare Misal, start by making Usal, a lentil or legume-based curry. Next, add onions, tomatoes, farsan or sev, coriander leaves, lemon wedges, and a fiery gravy on top of the Usal to create Misal.
Consequently, Misal consists of two components: a thick curry known as Usal and a spicy gravy referred to as kat, rassa, or tarri. People have the option to serve them separately or combine the two according to their preference.
INGREDIENTS FOR MISAL PAV
- Whole Coriander Seeds – 2 tbsp
- Cloves – 5
- Cumin Seeds – 1 tsp
- Anise – 1 pod
- Coconut Flakes – 4 tbsp
- Garlic Cloves – 7
- Black Pepper – 1 tsp
- Onion – 2
- Tomatoes – ½
- Cilantro – 2 tbsp
- Oil – 6 tbsp
- Moth Beans – 1 cup
- Jaggery – 1 tbsp
- Kashmiri Red Chilli Powder – 1 tbsp
- Cardamom – 2
HOW TO MAKE MISAL PAV
To prepare our Misal Pav Recipe, soak 1 cup of Moth Beans in water overnight. Transfer the soaked Moth Beans to a pressure cooker. Add 3 cups of water to the beans. Include 1 tsp of salt and 1 tsp of turmeric, giving it a quick mix. Cover the pressure cooker with a lid and cook until you hear whistles.
2. While the Moth Beans are cooking, let’s make the Misal Pav paste. Gather 2 tbsp coriander seeds, 5 cloves, 2 cardamom pods, 1 tsp cumin seeds, 1-star anise, 1 tbsp Kashmiri red chili powder, 4 tbsp dried grated coconut flakes, 6-7 garlic cloves, 1 tsp black pepper seeds, and cinnamon stick.
3. In a low-heated pan, roast all the spices for a couple of minutes.
4. Add the garlic cloves, chili powder, and coconut flakes to the mixture. Roast everything for another 2-3 minutes on low flame, then allow the mixture to cool down.
5. Transfer the mixture to a blender, add some cilantro leaves, 1/2 tsp salt, and a little water. Blend everything to form a fine paste. Set this paste aside for later use.
6. Once the Moth Beans are boiled, ensure they are cooked thoroughly.
7. Heat 5-6 tbsp of oil in a medium-hot pan.
8. Add 1/2 tsp of mustard seeds and 1/2 tsp of cumin seeds to the oil. Mix everything together, then incorporate a few curry leaves into the mixture.
9. Add 2 chopped onions to the pan, mix well, and start cooking. Continue cooking until the onions turn golden brown.
10. Introduce 1 medium-sized tomato to the mixture and cook until the tomatoes become soft and mushy.
11. Now it’s time to add our prepared paste. Cook everything together until all the water evaporates.
12. Add the boiled Moth Bean mixture to the pan and cook everything together. Your Misal Pav is almost ready, just a few more steps.
13. Add 1 tsp of salt to the mixture, checking the taste before adding more salt since we already added some in the previous steps.
14. Optionally, you can include 1 tbsp of jaggery depending on your taste and desired spiciness level.
15. Add chopped coriander leaves to the mixture and give it a good mix.
16. Check the consistency of the Misal Pav; it shouldn’t be too thick.
17. If you prefer a milder spice level, reduce the amount of chili added. However, note that this recipe is typically on the spicier side.
18. Your Misal Pav is now ready. Serve it with Pav, onion, and lemon. Enjoy this delightful dish, and we would love to hear your feedback on the recipe.
To achieve a balanced blend of spiciness and sourness, incorporate 1 teaspoon of jaggery or sugar into the gravy.
If you prefer, you can replace green peas with alternatives such as moth bean sprouts (matki sprouts), mung beans, chawli (black-eyed peas), kala or Kabuli Chana (chickpeas), Val, and so on.
Fresh or frozen green peas (vatana) can also be used. If using fresh or frozen green peas, make sure to use at least 2 cups.
Dry, fresh, frozen, or shredded-desiccated coconut all work equally well in this recipe.
This dish is best enjoyed when it has a spicy kick. The current level of spiciness is medium, but you can adjust the amount of red and green chilies according to your taste preferences.
If you don’t have dry red chilies, you can substitute them with red chili powder.
Remember to garnish the dish just before serving to prevent it from becoming soggy, ensuring the best possible taste.
According to a report by Times Now, Misal Pav was crowned the world’s tastiest vegetarian dish by the Foodie Hub Awards in London back in 2015. Additionally, two other Indian delicacies made it onto the list of best-rated vegan dishes worldwide. Aloo Gobi claimed the 20th spot, while Rajma secured the 22nd position.
Misal pav, being a spicy and flavorful dish, may not be an ideal choice for weight loss due to its relatively higher calorie content. A single serving of Misal contains approximately 379 calories. Among these, carbohydrates contribute 155 calories, proteins provide 50 calories, and the remaining calories, amounting to 175, come from fat. It’s worth noting that one plate of Misal fulfills around 19 percent of the daily calorie requirement in a standard adult diet of 2,000 calories.
Misal pav is relatively rich in vitamins and minerals, providing approximately 5.2% of the daily value per calorie. It is a good source of Vitamin C, Iron, and Potassium. However, it contains a moderate amount of potentially risky components such as saturated fat, sodium, and sugars, amounting to approximately 0.02% per ounce. Misal pav is also a good source of proteins, contributing to around 36% of the daily value per 100 grams. Additionally, it is a good source of fiber, providing approximately 48% of the daily value per 100 grams.