Misal Pav Recipe with step by step photos | How to do Mahatra style Misal Pav | Spicy Kolhapuri Misal pav recipe | Usal Pav
Do you like Street food ? I just lovvvvve them…i know its not only me.. i think for many of us, the word “Street food” brings smile and excitement, makes mouth water and ticks the brain to make a long list of yummies to eat, in your next outing. Does “Misal Pav” too feature in that list? “Usal ~ Misal Pav” is relished as a breakfast as well as a snack throughout Maharashtra. It’s one of the popular street food in Maharashtra along with pav bhaji,dabeli , vada pav,bhel puri, Mumbai sandwich etc. ” Kolhapuri Misal Pav “is very spicy, tasty, lip-smacking, mouthwatering!!!!
My husband lived in Mumbai for many years and has tasted a lot of Mumbai street foods. He has some fond memories of his favourite street food vendors where he would head to cater to his‘chatpata’ or ‘teekha’ cravings. After marriage, he kept pestering me for many Maharashtrian cuisines. It was then Google helped me. Over the years with few trial and errors now I can proudly say i have mastered in many authentic Maharashtrian dishes and they have become regular dishes at my place. I have already shared capsicum zunka , patra , kanda bhaji , thalipeeth , mumbai sandwich ,veg tomato omelette and now Misal pav . Stay tuned for some more.
What is Misal Pav?
If you like spicy hot food then Kolhapuri misal pav is something tailor-made for you. ” Usal ” – a dry curry made of sprouts is topped with a spicy thin gravy called ” Kat /Tarri / Rassa ” and is served with a soft fresh pav ( bread ). It’s later topped with lots of farsan , onion, tomato and coriander leaves enhance the taste. A squeeze of lime adds the extra tang.
It’s basically made very spicy with a tinge of sweet and tang. Usually, Kolhapur dishes are spicy .. however, you can alter as per your wish .
Few variations and points to note before making Misal Pav :
- Traditionally it’s made from matki bean ( moth ). However, you can use any other sprouts / mixed bean sprouts.
- If you want you can add potato too while cooking sprouts.
- In the below method I have mixed cooked sprouts and rasa gravy together and boiled. This method is like one step easy method. Taste-wise no compromise. Alternative, you can make usal separate and rassa separate.
- This is how usal is made : Cook sprouts. Temper mustard, jeera, hing. Saute onion, tomato, chilli, ginger. Add drained cooked sprouts, salt to taste. saute 1-2 mins. Garnish with coriander leaves. Usal is ready.
- Rassa is made same way as explained below . Just that .. it won’t have any sprouts and will be just watery thin gravy.
- While serving .. add few spoons usal , top it with a laddle rassa and rest remains same .
Yummy. drooling right … Then why delay..enjoy them making at home, in a more hygienic and more better way. Yes, the process is bit lengthy but not all difficult. Here goes the recipe..