Misal pav is a popular Maharashtrian street food of usal (sprouts curry) topped with onions, tomatoes, farsan (fried savory mixture), lemon juice, coriander leaves and served with soft pav (Indian dinner rills).
Rinse the moth bean sprouts first in running water a couple of times.
Drain the water and then add the sprouts, cubed potatoes turmeric powder and salt in a pressure cooker.
Add water and mix well. If using mixed bean sprouts, you will have to add more water. Note that the water should be covering the matki sprouts about 2 inches above. The quantity of water will vary with the depth and length of the pressure cooker, so add more water if needed.
Pressure cook for 2 to 3 whistles. You can also cook the bean sprouts in a pan or Instant pot adding required amount of water.
In a small bowl soak the tamarind in ⅓ or ½ cup warm water for 25 to 30 minutes.
Squeeze the tamarind and extract the pulp. Keep the tamarind pulp aside.
Making usal for misal pav
Heat oil in another pan. Keep the heat to low and then crackle the mustard seeds.
Then add the cumin and saute for some seconds till the cumin gets golden.
Add the chopped onions and saute till translucent stirring often.
Then add the curry leaves, ginger-garlic paste and green chilies
Stir and saute for few seconds or till the raw aroma of ginger-garlic goes away.
Add the 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 water using a strainer from the pressure cooked matki sprouts and potatoes and add them to the pan.
Stir and add ¾ to 1 cup water or more water if required depending upon the consistency you want in the usal.
Season with salt and simmer the usal for 8 to 10 minutes on a low heat with occasional stirrings.
Lastly garnish with coriander leaves. if you want you can also add sugar or jaggery for some sweetness
Assembling the misal pav
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 3 to 4 individual serving bowls or plates.
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 misalbowl in a plate with pav buns and a side of chopped lemons, finely chopped onions and farsan/sev/chiwda. Enjoy the misal pav hot as soon as it is prepared.
Notes
If you don't have moth bean sprouts then you can easily replace them with mung bean sprouts or mixed beans sprouts.
This misal recipe uses goda masala which is a unique flavored fragrant spice blend from the Maharashtrian cuisine. Adding Goda masala gives the usal a unique flavor and taste which can't be replicated if you use garam masala powder. Having said that if you don't have goda masala then you can about ½ to 1 teaspoon of garam masala.
To make a spicy usal like the Kolhapuri misal you need to add the spicy and hot kolhapuri masala instead of goda masala. If you prefer increase the amount of green chilies and red chilli powder.
You can alter the consistency of usal according to your liking but don't make it very thin as the flavors will get diluted.
Usually usal is served with soft pav made from all purpose flour. Soft buns soak up the curry and taste too good. But if you are into healthy eating then use whole grain or multi-grain or whole wheat pav.
Assemble the misal pav when you want to eat it straight away. If you don't want to assemble it for other people then keep all the toppings on the dinner table and let the people assemble according to their preferences.
The approximate nutrition info is for 1 Misal Pav serving.