Misal Pav, a dish that captures the region’s rich aromas and spices, will transport you on a culinary journey through the bustling streets of Maharashtra. Misal Pav is a delicious dish made of sprouted lentils (sprouts) cooked in a hot and savory curry and served with pav (bread rolls). This dish not only satisfies your taste buds, but it also provides insight into India’s rich culinary heritage.
History:
Misal Pav is thought to have originated in Pune, Maharashtra. The word “Misal” refers to a mixture or medley, and Misal Pav is a delicious medley of textures and flavors. It grew from simple street food carts to a place in many people’s hearts and homes, becoming a favorite breakfast or brunch alternative.
Misal Pav Recipe
Misal Pav
Equipment
- 1 Large cooking pot
- 1 Frying pan
- 1 Blender
- 1 Chopping Board
- 1 Knife
- 1 Ladle
- 1 Serving bowls
Ingredients
- For the Sprouts:
- - 1 cup mixed sprouts moong, moth, black gram
- - Water for soaking
- For the Misal Masala:
- - 2 tbsp oil
- - 1 large onion finely chopped
- - 2 tomatoes chopped
- - 1/4 cup grated coconut
- - 3 cloves garlic
- - 1-inch ginger
- - 2 tbsp Misal masala
- - 1 tsp red chili powder
- - 1 tsp turmeric powder
- - Salt to taste
- For the Curry:
- - 2 cups water
- - 1 cup tamarind water tamarind soaked in water
- - Salt to taste
- For the Tempering:
- - 2 tbsp oil
- - 1 tsp mustard seeds
- - 1 tsp cumin seeds
- - A pinch of asafoetida
- - Curry leaves
- For Serving:
- - Pav bread rolls
- - Chopped onions and coriander for garnish
- - Lemon wedges
Notes
Step-by-Step Recipe:
Step 1: Sprouting lentils- Rinse the mixed lentils completely.
- Soak them in water for 8 hours, or overnight.
- Once soaked, drain the water and cover the lentils in a clean cloth.
- Leave the wrapped lentils in a warm place for 10-12 hours to grow.
- Heat the oil in a skillet, then add the chopped onions and sauté until golden brown.
- Combine the chopped tomatoes, grated coconut, garlic, and ginger. Cook until the tomatoes soften.
- Allow the mixture to cool before blending it into a homogeneous paste.
- In the same pan, heat the oil and combine the paste, Misal masala, red chili powder, turmeric powder, and salt. Cook until oil separates.
- Bring 2 cups water to a boil in a pot, then add the sprouted lentils and cook until soft.
- Combine the made misal masala paste, tamarind water, and salt. Simmer for 10–15 minutes.
- Heat the oil in a small pan, then add the mustard seeds, cumin seeds, asafoetida, and curry leaves.
- Pour the tempering over the misal curry.
- Toast the pav (bread rolls) lightly.
- Ladle the misal curry into serving dishes.
- Garnish with chopped onions and coriander.
- Serve the heated Misal Pav with lemon wedges on the side.
Conclusion:
Misal Pav is a festival of tastes and a monument to Maharashtra’s culinary tradition. The combination of spices, textures, and the warmth of the pav make it ideal for breakfast, brunch, or whenever you want a spicy jolt. Bring a flavor of the streets of Pune into your kitchen and enjoy the wonder of Misal Pav.
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