misal pav is a popular maharashtrian breakfast recipe and one of my favorite food. growing up in mumbai, i have had misal pav in many places. my mom would also make misal pav at home many times.
there are many variations of making misal in maharashtra. usually moth bean sprouts (matki sprouts) or mixed beans sprouts are used. other variations of usal on the blog are chawli usal and malvani usal. i usually make the misal less spicy as that how we prefer it. but there are some really spicy misal like the kolhapuri misal.
i either make this usal curry made with matki sprouts or my mom’s usal recipe for making misal pav. in this recipe i have used homemade matki sprouts. if you want to know how to sprouts moth beans or mung beans, then you can check the method here on how to sprout mung beans.
misal pav can be had as a breakfast, snack or as a brunch. its a delicious and wholesome meal, especially if the pav/buns is made from wheat flour or if you could make your own healthy bread.
misal pav recipe details below:
- 3.5 cups moth bean sprouts (matki sprouts) or mixed bean sprouts - i used about 1 cup of moth beans to prepare the sprouts
- 2 small to medium potatoes, cubed
- 1 large or medium onion, finely chopped
- 1 to 2 green chilies (hari mirch), chopped
- 3 to 4 garlic + 1 inch ginger, - crushed in a mortar-pestle to a fine paste
- 1 teaspoon mustard seeds (rai or sarson)
- 1 teaspoon cumin seeds (jeera)
- 10 to 12 curry leaves (kadi patta)
- 1 to 1.5 tablespoon goda masala or kala masala
- ½ teaspoon turmeric powder (haldi)
- ½ teaspoon red chili powder (lal mirch powder)
- 1 teaspoon coriander powder (dhania powder)
- 1 teaspoon cumin powder (jeera powder)
- 1.5 teaspoons tamarind, soaked in ⅓ or ½ cup water or 2 to 3 kokums
- ¾ to 1 cup water or add as required
- 3 tablespoons oil
- salt as required
- 8 to 10 pav (bread rolls) or bread slices as required
- ½ cup finely chopped onions
- ½ cup finely chopped tomatoes optional
- ½ to 1 cup thick sev or farsan (chiwda), fried savory snack mixture
- 1 lemon or lime quartered or diced
- ⅓ cup chopped coriander leaves (dhania patta)
- ½ cup fresh curd or yogurt, beaten, optional
- rinse the moth bean sprouts first in running water.
- drain and then add the sprouts, cubed potatoes, 1/4 tsp turmeric powder, salt in a pressure cooker. the water should be covering the matki sprouts about 1/2 inch above. if using mixed bean sprouts, you will have to add more water.
- pressure cook for 2 to 3 whistles.
- in a small bowl soak the tamarind in 1/3 or 1/2 cup warm water for 25 to 30 mins.
- squeeze the tamarind and extract the pulp. keep the tamarind pulp aside.
- heat oil in another pan.
- crackle the mustard seeds first.
- then add the cumin and saute for some seconds till the cumin gets golden.
- add the chopped onions and saute till translucent.
- then add the curry leaves, ginger-garlic paste and green chilies
- stir and saute till the raw aroma of ginger-garlic goes away.
- add the remaining 1/4 tsp turmeric powder, coriander powder, cumin powder, red chili powder and goda masala.
- stir and then add the tamarind pulp.
- saute till the raw aroma of the tamarind goes away.
- drain the pressure cooked matki sprouts and potatoes and add them to the tamarind pulp.
- stir and add 3/4 to 1 cup water or more water if required.
- season with salt and simmer the usal for 8 to 10 mins on a low flame with occasional stirrings.
- lastly garnish with coriander leaves.
- if you want you can also add sugar or jaggery.
- whilst the usal is simmering, you can prep the toppings for the misal pav.
- finely chop the onions and tomatoes. keep aside.
- take the steaming usal in 4 to 5 bowls.
- in each bowl of usal, first add the chopped onions and tomatoes.
- then top usal with chopped coriander leaves.
- squeeze a few drops of lemon juice.
- then top it with farsan or chiwda.
- serve the misal bowl in a plate with pav buns and slices of lemon, chopped onion and mix farsan/sev/chiwda.
- enjoy the misal pav.
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