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 better way. Yes, the process is bit lengthy but not all difficult. Here goes the recipe..
For sprouts / matki:
- 1 big cup Sprouted Matki (Moth beans) / any sprouts
- tsp Salt
- 1/4 tsp Turmeric / Haldi powder
For Kat / Raasa (thin Spicy Gravy) Masala 🙁 dry roast )
- 1/4 cup dry coconut / kopra / kobbari, cut into small pieces
- 2-3 tsp Dhania/ Coriander seeds
- 1 tsp Jeera / Cumin seeds
- 1 tsp Saunf / fennel
- few Methi /Fenugreek Seeds
- 5-6 nos Byadgi Chillies / Kashmiri Chillies, For deep color
- few Black Pepper
- 1 tsp White sesame seeds / White til
- 1 tsp Poppy seeds / Khus Khus / gasgase
- 1 no Cadamom / Elaichi
- 1-2 pc Cinnamon/ dalchini
- 5-6 nos Cloves/ Lavang
- small pc Star anise /Chakri phool /ananas hoovu
- small pc stone flower / kallu hoovu
- 1/2 tsp Turmeric powder /Haldi
For Kat / Raasa (thin Spicy Gravy)
- 4-5 tsp Oil
- 1 big onion, sliced
- 6-8 flakes Garlic
- 1 inch Ginger, sliced
- 2-3 medium size Tomatoes, chopped
- 1/2 tsp Mustard
- 1/2 tsp Cumin Seeds/ Jeera
- few Curry Leaves
- a big pinch Asafoetida/ hing
- 1 tsp red chili powder, based on your pref ( but make a bit spicy )
- amla size Tamarind, soaked in water
- little Jaggery
- to taste Salt
- few sprigs Coriander leaves, chopped
- Pav Buns, no need to roast
- Onions, ,very finely chopped
- Tomatoes, very finely chopped
- Coriander leaves, very finely chopped
- small wedges Lemon
- Farsan / Mixed Namkeen / Mixture / Mixed Namkeen / Mixture
Sprout and cook :
- How to sprout Matki - Wash and soak matki(moth beans) for 6-7 hrs in water and wash it once with fresh water and drain the excess water. Keep it closed as such in a warm place or tie in a muslin cloth and keep in hot case or use a sprout maker to make sprouts.It will take 12-15 hrs.
- In a pressure cooker, add a tsp of salt, Haldi and 2-3 cups water .. pressure cook for 1-2 whistle.
To Prepare Masala
- Dry roast dry coconut pieces till crisp. Keep aside.
- Next add all dry spices one by one ie Dhania, Jeera, Saunf, Methi, Kashmiri Chilli, few peppercorns, white sesame seeds, khus khus, elaichi , dalchini, cloves, star anise and Dry roast till aromatic .
- Keep aside to cool,
- Heat 1 tbsp Oil in a pan and add chopped onions, garlic and ginger. Saute until onion turn slight golden brown in color.
- Add tomatoes , little salt and saute till mushy.
- Switch off and cool completely.
- Once cool , add fried dry coconut, sauteed dry masala to the onion tomato mix. Grind to a very smooth paste.
To prepare Kat / Tarri / Rasa (Thin Spicy Gravy):
- To prepare spicy gravy / rasa .. take a kadai and keep little more oil say 4-6 tsp oil . Temper mustard, jeera and curry leaves
- Before adding spices, If the oil is too hot, keep the pan away from the flame / keep the flame in low. Add hing , haldi and red chilli powder . Give it a quick stir. Note to keep the flame on low, else masala will burn.
- Add ground masala and mix everything .
- Saute masala nicely for 5-6 mins till raw smell goes and oil starts separating from it.
- Once masala is nicely sauted , add lots of water and mix well .
- Add salt to taste, little jaggery and tamarind extract. Let this gravy/rasa boil well nicely on medium flame.
- When the gravy is boiling , add cooked matki to it , mix and continue to boil on sim for 2-3 mins . The consistency should be watery, so add more water if required.
- Lastly garnish spicy rasa with chopped coriander leaves .
To serve Misal Pav:
- Pour 1 -2 ladle of piping hot Rasa /Tarri (gravy) with cooked sprouts . Sprinkle liberally finely chopped onions,few pcs of chopped tomato and coriander leaves. Drizzle few drops of thick curd / lime (optional).
- Add a layer of mixed farsan or namkeen according to your wish.Serve them hot hot with pav (buns) and a lemon piece. ( No need to roast pav )