Maharashtrian street food Misal Pav recipe. Spicy, finger-licking and easy to make food. It’s been a long time, I was tempted to make it at home but because of the availability of tasty versions at every eaterie in Pune, I always evaded from cooking it. Finally, today I did it. The inspiration came from the cook of the holiday Villa named, ‘Foresta by the lake’ that I visited last week with my entire family. There, they served us the best version of Misal Pav in the breakfast. My entire family who was from Gujarat became a fan of Misal Pav. So to prepare myself and serve them the almost similar taste, I finally gave it a try. And It was a successful attempt.
Usually, Misal curry is prepared with only Moth sprouts, I made it with a mixture of sprouts such as Moth, Moong and Chana. I had the doubt of chana ruining the taste, but it didn’t. It was as yummy as we had outside.
This sprouts curry dish is topped with Misal farsan, onions, lemon and served with Pav. Try and enjoy it.
Prep time: 10 min
Cook time: 15 min
Misal Pav Recipe Ingredients
1/2 cup moong sprout
1/2 cup moth sprout
1/2 cup chana sprout
1/3 cup diced potatoes
2/3 cup onion
2/3 cup tomatoes
1 tbsp ginger-garlic paste
1 tsp mustard seeds
1 tsp cumin seeds
1 tbsp coriander powder
1 tbsp+1 tsp red chili powder
1 tsp+1/4 tsp garam masala
1 tsp turmeric powder
1/4 tsp asafetida
7-8 curry leaves
2 tbsp tamarind pulp
2 tbsp oil
Salt as per taste
Water as per requirement
How to make Misal?
Wash sprouts with clean water and transfer them to the pressure cooker.
To it add potatoes, turmeric powder, salt and around 1 cup of water. Cover the pressure cooker and cook it at low flame until two whistles.
Once cooked, put the cooked sprouts aside.
Next, take oil in a pan, heat it and add mustard seeds, cumin seeds, curry leaves, asafetida.
Let them splutter and add onions, ginger-garlic paste to it. Keep stirring and cook it till the onions turn transparent.
Then add tomatoes, give a stir and cook for 30 seconds.
Further put all the spices; turmeric powder, red chilli powder, coriander powder and garam masala.
Mix well and cook the mixture until tomatoes soften and oil separates out.
To it, add sprouts and water.
Adjust the salt as per requirement and pour the tamarind pulp into it.
Further allow the Misal to simmer for 8-10 minutes.
The hot, spicy and mouth-watering Maharashtrian street food Misal pav is ready to serve with Farsan, Pav, onion and lemon.