misal pav recipe | how to make maharashtrian misal pav recipe

Ingredients :

For Usal:

• Sprouted moth seeds - molake banda madike athava metige kalu 2 cups
• De skinned and Cubed potato 1
• Turmeric powder 1/4 teaspoon
• Salt 1/2 teaspoon

• For Kat / Raasa (thin Spicy Gravy):

• To grind

• Dry coconut (Grated or cut to small pieces) a few
• 1big onion finely chopped

• 2 tomatoes - chopped
• 2 garlic cloves
• 1/2 inch Ginger - chopped

• Cooking oil 1 tablespoon
• 1/2 tsp Mustard
• 1/2 tsp cumin seeds (jeera) 
• a pinch Asafoetida (Hing)
• 1/2 tsp Turmeric powder (haldi)
• 1 tsp red chilli powder
• 1 tsp Coriander powder (dhania powder )
• 1/2 tsp Cumin powder ( Jeera powder )
• 1/2 tsp Garam masala powder
•  Kasuri Methi powder 1 tablespoon
• Jaggery 1 small piece
• Finely chopped green chillies 2
• Finely chopped coriander leaves
• Curry leaves a few
• 1 tbsp Coriander leaves chopped
• Salt to taste

• To make Misal pav

• Finely chopped onions 1-2
• Finely chopped coriander leaves
• Lemon pieces 2
• Farsan / Mixed Namkeen / Mixture 1 cup

Recipe video : 

Procedure : 

• How to sprout moth seeds or metagi kalu molake kalu

• Wash and soak the moth seeds or metagi kalu in water overnight.
• In the morning drain the water and spread the seeds in sprout maker box.
• If you don't have the sprout maker box, you may put the soaked seeds in a thin muslin cloth or " madi panche" and tie it tightly.
• After 12 to 15 hours you will get well sprouted seeds.
• Cooking the metige kalu :

• In a pan take the moth bean sprouts.
• Add de skinned small cubes of a potato.
• Add water, 1/2 teaspoon salt and 1/2 teaspoon turmeric powder.
• Cook to three whistles.
• Set it aside.

• How to prepare Thin spicy gravy Kat / Tarri / Rasa

• Dry roast dry coconut pieces. 
• Heat 1 tbsp oil in a pan and add chopped onions, garlic and chopped ginger.
• Fry until they turn slight golden brown. 
• Add chopped tomatoes and fry till tomato becomes soft and mushy.
• Switch off and cool completely. 
• Once it's cool, grind coconut and onion tomato mix to a very smooth paste. 
• Again take a pan and add 2 tbsp of oil. 
• Add mustard seeds and let them splutter.
• Add jeera.
• Next add hing.
• Now add coriander powder, cumin powder, garam masala powder, turmeric powder, red chilli powder and mix well.
• Next pour in the ground gravy mix and cook for a few minutes till the colour changes.
• Add the jaggery and salt.
• Now add the cooked metagi kalu sprouts and cooked potato cubes, curry leaves, kasuri Methi powder and cook with the lid covered for 8 to 10 minutes.
• Switch off the heat.

• To serve Misal Pav : 

• In a deep bowl or plate add 1 ladle of matki usal.
• Pour in 1 ladle of piping hot Tarri/Kat (gravy) on top it. 
• Sprinkle liberally finely chopped onions and coriander leaves.
• Add a layer of mixed farsan or namkeen.
• Serve them hot with pav (buns) and a lemon piece. Unlike pav bhaji, the pav or the buns are generally not roasted.
• But if you prefer and like roasted buns, you can roast them by using butter.
• I did!!!