Servings Prep Time
4people 15minutes
Cook Time
Servings Prep Time
4people 15minutes
Cook Time
For Kat / Raasa (thin Spicy Gravy)
To serve:
Sprout and cook :
  1. 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.
  2. In a pressure cooker, add a tsp of salt, Haldi and 2-3 cups water .. pressure cook for 1-2 whistle.
To Prepare Masala
  1. Dry roast dry coconut pieces till crisp. Keep aside.
  2. 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 .
  3. Keep aside to cool,
  4. Heat 1 tbsp Oil in a pan and add chopped onions, garlic and ginger. Saute until onion turn slight golden brown in color.
  5. Add tomatoes , little salt and saute till mushy.
  6. Switch off and cool completely.
  7. 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):
  1. To prepare spicy gravy / rasa .. take a kadai and keep little more oil say 4-6 tsp oil . Temper mustard, jeera and curry leaves
  2. 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.
  3. Add ground masala and mix everything .
  4. Saute masala nicely for 5-6 mins till raw smell goes and oil starts separating from it.
  5. Once masala is nicely sauted , add lots of water and mix well .
  6. Add salt to taste, little jaggery and tamarind extract. Let this gravy/rasa boil well nicely on medium flame.
  7. 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.
  8. Lastly garnish spicy rasa with chopped coriander leaves .
To serve Misal Pav:
  1. 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).
  2. 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 )
Recipe Notes

this post was published on 23rd May 2014 and was republished with updated content and image.