Recipe of Misal Pav Blog - Masala, Ingredients, Steps

 Recipe Of Misal Pav

Recipe of Misal Pav Blog - Masala, Ingredients, Steps




Step-by-by-step images and a recipe for Misal Pav. An iconic street food of Mumbai's, misal is one of Maharashtra's most traditional dishes. Mix sprouts or moth beans (matki) are used to make misal, and pav are a kind of bread (laadi pav). Mix farsan (mix chiwda) and onions and tomatoes are common additions to misal.
Misal comes in a variety of forms and is unique to each region. The spiciest misals are the Kolhapuri and Puneri, followed by Nagpur, Mumbai, and others. Buttermilk or yoghurt may be added to certain dishes. My recipe is based on one from Mumbai, where I grew up eating it regularly as a youngster. We had misal pav made by my mother, but now I make it for my husband. In order to keep my husband happy, I bring home misal pav on a daily basis.


Misal is typically made with moth bean (matki), however it may also be made with mixed sprouts. To make misal, the dried sprouts and the red spicy water (kat) are prepared in cities like Pune and Kolhapur. It's up to you how you want to consume them. Some restaurants in the city of Pune serve out some of the city's best misal.


Misal pav is a popular main dish for certain folks. It's nutritious and satisfying, thanks to the addition of sprouts. Make adjustments if you don't want the dish to be too hot. If you don't have Goda masala or Kala (black) masala, you may substitute with garam masala, but the flavour will be different.


Step-by-step Procedure on how to make misal pav at home -Recipe Misal Pav



  1. Fill a bowl halfway with water and add the sprouts.
  2. When they've been washed, they should be dried and strained.
  3. A touch of hing and a sprinkling of turmeric and red chilli powder are all that's needed to season the mixed sprouts with chopped potatoes, tomatoes, turmeric, and red chilli powder.
  4. In addition, there is a lot of stress. Cook the mixed sprouts with 3 glasses of water for 3 whistles.
  5. In a pot, heat some oil. Add mustard seed and cumin seed and wait for them to crackle before adding the rest of the ingredients.
  6. Afterwards, sprinkle in the remaining hing and half the curry leaves.
  7. Cook the onion until it becomes a light brown hue.
  8. Sugar and salt should also be included.
  9. Add the remaining curry leaves and green chilies at this point as well.
  10. Make a paste of the ginger and garlic. Fry until the aroma of raw meat fades away.
  11. Spice powder may also be added.
  12. Put it all together.
  13. Pour the tamarind pulp in. Fry until the aroma of raw meat fades away.
  14. Put it all together in a pleasant way. Cook for two minutes.
  15. This is where you'll add the sprouts that have been cooked in their own liquid.
  16. Adding water is optional, but if there is any left in the pot, do so as well.
  17. Allow the gravy to simmer for a few more minutes until it thickens.


Putting it all together (Recipe Misal Pav):



Paav lovers may either be brushed with butter or fried in oil for 30 seconds on each side. Half the sprouts gravy should be placed on the serving platter. Serve the misal pav on buttered pavs and top with chopped onion, tomatoes, mixed farsan, and lime wedges. All I did was put it on simple bread, and it was delicious.


When it comes to traditional Maharashtrian fare, don't miss out on the likes of kande pohe, sabudana khichdi, sabudana vada, and puri bhaji, all of which are delicious.


Below is a recipe card for Misal Pav



  1. A large container of mixed or moth bean sprouts
  2. 1 tbsp tamarind pulp or 3-4 kokam
  3. 1 finely chopped medium potato
  4. 1 finely chopped tomato
  5. red chilli powder, 2 tbsp
  6. Take two pinches of asafetida powder and mix well (hing)
  7. 6 cumin seeds, minced
  8. 1-tablespoon ground mustard
  9. 10-12 finely chopped curry leaves
  10. 1 to 2 medium onions, finely chopped
  11. 1.5 tablespoons of vegetable oil
  12. 1 or 2 finely chopped green chiles
  13. a tablespoon of ginger-garlic paste.
  14. or as needed, 1 tbsp goda masala
  15. Use 1 teaspoon of ground coriander seed.
  16. Roasted cumin powder (1 tsp)
  17. 1 teaspoon of garam masala powder
  18. 2 quart of water, or more if necessary, to dilute the solution.
  19. 1 tsp of sugar.
  20. salt to your preference
  21. 1 medium onion finely chopped
  22. a handful of chopped coriander
  23. 3 tablespoons of chiwda or farsan stirred together
  24. a couple of limes
  25. The laadi pavs or buns are as necessary
  26. Put the sprouts in a bowl and cover with water to rinsing.
  27. then rinse them under running water before drying them off with an old towel
  28. Sprinkle salt and a pinch of hing over the cooked potato cubes and mixed sprouts before cooking.
  29. Pressure With 3 cups of water, cook the mixed sprouts for 3 whistles.
  30. In a pot, heat some oil. Add mustard seed and cumin seed and wait for them to crackle before adding the rest of the ingredients.
  31. Add the remaining hing and curry leaves, halving them.
  32. When the onion becomes a light brown hue, it's done cooking.
  33. Sugar and salt can also be added.
  34. In this step, you'll add the onion and sugar, as well as the remaining curry leaves and green peppers.
  35. Put the ginger-garlic paste. Fry until the aroma of raw meat fades away.
  36. Spice powder may also be added.
  37. Make a beautiful whole.
  38. Discard the tamarind pulp. Fry until the aroma of raw meat fades away.
  39. Make a beautiful whole. Cook for two minutes.
  40. The boiling sprouts combination is now ready.
  41. Also, if there is any remaining water in the pot, add it to the mixture, or add additional water if necessary
  42. To thicken the gravy, continue cooking.


Assembling:



Pavlovas may either be brushed with butter or fried in oil for 30 seconds on each side. Half the sprouts gravy should be placed on the serving platter. Make a garnish of chopped onion, tomatoes, mixed farsan, and lime slices Pavlovas with butter are an excellent accompaniment to this dish. All I did was put it on simple bread, and it was delicious.


  • Matki (moth bean sprouts) or mixed sprouts may be used.
  • Garam masala may be used in its place if you don't have goda masala.
  • Add more or less of the spices to suit your taste.


Generally, the misal has a medium-to-thick consistency, so you should adjust your recipe appropriately.

1 Comments

  1. nice post

    Visit Hindi News site https://indtoknews.com/ for latest news, political news, sports news, and much more

    ReplyDelete
Previous Post Next Post
#