How to Make Misal Pav: A Spicy Maharashtrian Delight

Misal Pav is a popular Maharashtrian street food, known for its spicy and flavorful curry made from sprouted moth beans (matki), topped with farsan (a crispy fried snack mix), and served with buttered pav (soft bread rolls). This dish is a perfect combination of spicy, tangy, and savory flavors, making it a favorite among food enthusiasts. Here’s a step-by-step guide to making this delicious dish at home.

Ingredients

For the Misal (Curry)

• 1 cup sprouted moth beans (matki)
• 1 large onion, finely chopped
• 1 large tomato, finely chopped
• 2-3 green chilies, finely chopped
• 1 tablespoon ginger-garlic paste
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• A pinch of asafoetida (hing)
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• Salt to taste
• 2 tablespoons oil
• 1/4 cup fresh coriander leaves, finely chopped
• 2 cups water

For Toppings

• Farsan or sev
• Finely chopped onions
• Fresh coriander leaves, finely chopped
• Lemon wedges

For Serving

• Pav (soft bread rolls)
• Butter

Instructions

Step 1: Preparing the Sprouted Moth Beans

1. Sprouting the Beans: Rinse the moth beans thoroughly and soak them in water overnight. Drain the water in the morning and tie the beans in a muslin cloth or keep them in a sprouting jar for 12-24 hours until they sprout.

Step 2: Cooking the Misal

1. Cooking the Beans: In a pressure cooker, add the sprouted moth beans with 2 cups of water and a pinch of salt. Cook for 2-3 whistles or until the beans are soft. Set aside.
2. Preparing the Masala: Heat oil in a pan over medium heat. Add mustard seeds and cumin seeds. Once they splutter, add asafoetida.
3. Sautéing the Onions and Tomatoes: Add finely chopped onions and sauté until they turn golden brown. Add ginger-garlic paste and green chilies, and sauté for another 2-3 minutes.
4. Adding Spices: Add turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Mix well.
5. Cooking the Tomatoes: Add chopped tomatoes and cook until they become soft and the oil starts to separate from the masala.
6. Combining the Beans and Masala: Add the cooked sprouted moth beans to the pan and mix well. Add garam masala and let it simmer for 10-15 minutes, allowing all the flavors to blend. If the curry is too thick, add some water to adjust the consistency.

Step 3: Preparing the Pav

1. Buttering the Pav: Heat a tawa or skillet over medium heat. Slather butter on the pav and toast them on the tawa until they are golden and slightly crispy.

Step 4: Serving

1. Assembling the Misal Pav: In a serving bowl, add a generous amount of the misal curry. Top it with farsan or sev, finely chopped onions, and fresh coriander leaves. Serve with lemon wedges and buttered pav on the side.

Tips for the Perfect Misal Pav

• Adjusting Spice Levels: Misal Pav is typically very spicy, but you can adjust the spice levels according to your taste by reducing the amount of red chili powder and green chilies.
• Variations: You can add other sprouts or beans like moong beans or chickpeas to the misal for variation.
• Consistency: The consistency of the misal should be semi-thick. If it becomes too thick, add a little water to reach the desired consistency.

Enjoy your homemade Misal Pav, a delightful and spicy treat that brings the flavors of Maharashtra right to your kitchen!