Misal Pav

 Misal Pav is a popular Maharashtrian food made with sprouts and is served with  onions, tomatoes, farsan (fried savory mixture), lemon juice and pav.

 There are many variations of making misal. Traditionally, moth bean sprouts (matki sprouts) are used however one can use mixed beans sprouts to make it more nutritious. It’s a delicious and wholesome meal. 

You can have it for breakfast/brunch and is healthy too. Here is how we make it at home.

Ingredients

• 200 gms Matki (Moth beans) / any beans
• 2 large Onion -finely chopped
• 2 Medium sized Tomatoes - finely chopped
• 1 Medium sized Potato (diced)
• ½ Cup grated coconut (Dry coconut can be used)
• 1 Tbsp Ginger garlic
• 1/4 Tsp Turmeric powder
• 2 Tsp red Chilli powder
• 1 Tbsp masala Misal masala (Garam Masala or Godha Masala can be used)
• 1 Tsp Coriander powder
• 1/2 Tsp Cumin powder
• Cooking oil
• Salt (to taste)
• 3 Tbsp Chopped Coriander leaves
• Lemon pieces or Lemon juice (optional)

Method

1. Wash and soak moth bean (or mixed Beans) in enough water for few 5 to 6 hours. Wash it once with fresh water and drain the excess water. Tie it in a muslin cloth or keep it closed in a warm place to sprout. It will take 8 to 10 hours to sprout.
2. Drain the sprouts well and add them in a pressure cooker. Add diced potato and turmeric powder and little salt. Add water (water should be covering the Moth bean sprouts about ½ inch above, in case of mixed bean sprouts, add more water) Cook for one whistle and keep aside.
3. In a pan dry roast grated coconut till it turns golden brown.
4. Heat 1 tbsp Oil in a pan and add chopped onions and roast till transparent, add ginger garlic paste and chopped tomatoes and roast till tomato is soft.
5. Once cool, grind coconut and onion-tomato mix with very little water. Grind to a very smooth paste.
6. Heat a Tbsp of oil in a pan add chilli powder to the oil (this gives a nice color to the misal) then add the ground paste and roast.
7. Once the masala is dry and oil separates add Misal masala (or garam masala or Godha masala), coriander powder and cumin powder.
8. Roast for few more minutes.
9. Add the roasted paste to the cooked sprouts.
10. Add salt to taste and water (adjust the water to achieve the desired consistency for misal)  
11. Cook till the missal starts boiling.
12. Serve Hot

How to Serve

• In a deep bowl / plate add 1 ladle of missal with its gravy
• Sprinkle finely chopped onions (you can also add finely chopped tomatoes)
• Add Shev or Frasan of your choice
• Sprinkle chopped coriander leaves
• Serve missal hot with fresh pav (or buns)