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Monday, September 16, 2013

Misal Paav


Misal Paav

Food Blogging Marathon from 2/9/2013 to 30/9/2013. 

Each day a new alphabet. 4 categories. 

Regional Food, 

Baked Dishes, 

International Flavors / Fusion flavors, 

Street Food / Condiments / Misc / Recipe less Posts on Food

We had been to Kolahpur which is famous for this humble yet filling dish. We had been to the famous "Fadtare Misal" at about 9 am. There was a queue of about 12 to 15 people before us. We were 4 but had to sit separately when our turn came. It is that crowded. If you wait for more seats to empty it might be past there serving time. It is a simple place with limited seating but the Misal they churn out is simply wonderful. 

This is a recipe very similar to what we had in Kolhapur. Now this Misal will vary from place to place and from family to family. There is no right or wrong recipe. 

Of course there is a difference between Misal from Kolahpur and Misal from Pune and Dahi Misal from Mumbai. The masalas are different and so is the proportion of the lentils and pulses But basically the recipe is the same everywhere.





Ingredients:

2 cups Mixed Sprouts (Matki/moth/moog/moong/red and green gram/white and green peas) Soaked overnight and sprouted for a whole day or you could get ready made sprouts available in the market. Matki/moth proportion has to be 2:1 That is 2 parts matki/moth and 1 part  rest of the sprouts.

For  tempering:

 2 tblsp oil
1/2 tsp mustard seeds/rai
1/2 tsp cumin / jeera
a few fenugreek /methi seeds
1/4 tsp asefotida/hing
1/4 tsp turmeric/haldi powder
10 - 12  curry leaves        
1 tsp red chilly powder or to taste
1/2 tsp garam masala powder
1 tsp goda/black masala, optional (This is available in the market)  

For serving:

2 big oinions finely chopped
2 big tomatoes chopped
100 gms mixture/farsan of your choice
100 gms bhavnagri sev
100 gms fine sev
lots of fresh coriander leaves finely chopped to add to the misal and to sprinkle over the misal while serving
few limes cut into quaters     

For the fresh masala:

 1/2 cup  grated fresh coconut
2 tblsp sesame seeds/till
1 big onion chopped
7-8 black pepper corns
3-4 cloves
2-3 green cardamom
1" piece of ginger
7-8 garlic cloves 
Grind all this together to a fine paste using little water if needed.

   For the potato Bhaaji :

2 large potatoes
1 tsp oil
1/4 tsp mustard seeds/rai
1/4 tsp cumin / jeera
a few fenugreek /methi seeds
1/4 tsp asefotida/hing
1/4 tsp turmeric/haldi powder
10 - 12  curry leaves
 salt to taste
 juice of 1/2 a lime

Pressure cook  the potatoes. Cool. Peel and chop into small pieces. Heat oil and add mustard, cumin, fenugreek, asefotida, turmeric, curry leaves and stir well. Add salt and juice of lime and give a good stir. Keep aside to cool.  



Pressure cook the sprouts in plenty of water. Be careful it should be just cooked. Not under cooked nor over cooked.
In a deep pan or a wok/kadhai heat oil  and add mustard, cumin and fenugreek and let the mustard crackle. Now add asefotida, turmeric and curry leaves.  Add the fresh masala paste fry till the it changes colour and the raw smell has gone.  Add the cooked  sprouts with the water. Let it come to a boil and then add chilly powder, garam masala and goda masala if using. Add salt to taste.
Let it come to a good boil and then cover and simmer on low heat for 10 to 15 minutes. 







This is how it will look when done. even though we have used little oil it floats on top along with the chilly powder and garam masala. 




This is called Usal. Now we make Misal.






To serve:

In a deep dish or a wide bowl put about 1 cup/ladle of the Usal and the gravy. Put some potaoes, chopped onions, The mixture/farsan, bhavnagri sev, fine sev, chopped tomatoes and finely chopped fresh coriander leaves. Serve with sliced bread of your choice or with pav and a couple of pieces of lime.




You can drizzel a little tamarind + Jagery Chutney over it if you like.

Misal pav is served. 




This is my 5th recipe in Regional category
logo by Preeti.






19 comments:

  1. I've made this dish for one of the previous BMs and loved it thoroughly.. Yours looks delicious.

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  2. Made this a few months ago and everyone loved it!Nice dish Sandhya :)

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  3. Looks very tempting..love this...

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  4. Sounds delicious , I will try it for sure...

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  5. Mouth watering...My cousin made this when i visited last to mumbai....just loved it...

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  6. Mouthwatering here...Wat a fabulous virtual treat..

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  7. Same pinch..even I made Misal Pav...like your version..looks different and like the way you have explained.

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  8. wow very very deliciously made misal pav :) looks super yummy and am drooling here :)

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  9. Droolworthy dish. Looks so delicious...

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  10. This comment has been removed by the author.

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  11. Never made this before, never had this before...but I guess its time to start trying :)..It looks great and I guess it tasted great too :)

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  12. my mouth is watering looking at the missal pav!!

    Sowmya

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  13. I can imagine the mixture of all the flavors! Loving it!

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  14. I never made this before but your version looks very interesting.

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  15. I am drooling here Sandhya....love the flavours that goes into it

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  16. Sound interesting and tasty.. love any kind of street food.

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  17. Awesome Misal pav. My favourite drooling here Sandhya.

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