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- Duration: 30 minutes
- Serves: 4 people
Spice Level: Medium
Said to have originated in Pune, but equally famous is the Kolhapuri misal. For the Kolhapuri version, use coconut to make the gravy.
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Misal pav is a popular anytime snack served all over Maharashtra, the cooked beans are called usal and the watery red gravy is called rassa. Pieces of pav are first dipped in the rassa and some of the usal, onions and farsan are scooped along with it to create an explosion of fiery flavours and textures in each mouthful.
- Sprouted moth beans (matki) (2 cups)
- Onion, chopped (1 cup)
- Tomatoes (tamatar), chopped (1 cup)
- Cumin seeds (jeera) (1 tsp)
- Mustard seeds (sarson) (1 tsp)
- Ginger–garlic paste (adrakh lasun) (1 tbsp)
- MTR Haldi/Turmeric Powder (1 tsp)
- MTR Lal Mirch/Red Chilli Powder (2 tbsp)
- MTR Garam Masala (1 tbsp)
- MTR Dhaniya/Coriander Powder (1 tbsp)
- Salt (to taste)
- Farsan or sev (1/2 cup)
- Onion, chopped (1/4 cup)
- Lemon wedges (nimbu) (4)
- Coriander leaves (hara dhaniya), chopped (1/4 cup)
- Pav (bread) (6–8 pieces)
- Heat oil in a pan, add cumin seeds, and mustard seeds; let them splutter. Next, add in the chopped onion and MTR Haldi/Turmeric Powder. Sauté this mixture together for 3–4 mins.
- Add ginger–garlic paste and sprouted moth beans. Sauté the mixture until the moth beans are well roasted.
- Stir in all the dry masala powders, salt and tomatoes, cook until the mixture softens.
- Add 2–3 cups of water and cook on a low flame for 15 mins or until the moth beans are fully cooked.
- Place the prepared misal in a bowl, garnish with onions and farsan and serve with lemon wedges and pav.