Misal pav is a very popular dish from Maharashtra. A spicy moth beans gravy topped with some chivda /farsan/ mixture, some chopped onion and a lemon wedge. This dish is served with ladi Pav. It’s generally had as a breakfast but you may have it as lunch or dinner. Spicyness of gravy depends on the region as well as choice. There are different types of misal like puneri (one emerging from Pune) or kolhapuri (one emerging from kolhapur).The misal I prepare is perfect on spice levels and very easy to make at home. Just prepare the misal masala a day ahead and within no time yummy misal can be prepared.

Ingredients

Coriander seeds – 2 tsp

Bedgi chilly – 5 no’s

Poppy seeds – 1/2 tsp

Seasme seeds – 1 tsp (white seasme seeds)

Dry coconut or desiccated coconut – 2 tbsp

Cinnamon stick – one inch piece

Black pepper corns – 8-10 corns

Cumin seeds – 1 tsp

Cardamom – 1 ( you may add two as well)

Cloves – 3 no’s

Onion – 2 no’s

Tomato – 1 large

Oil – 2 tbsp

Mustard seeds – 1 tsp

Curry leaves – few

Sprouted moth beans – 1.5 cup

Salt – as per taste

Sugar – 1/2 tsp

Turmeric powder – 1/2 tsp

Kashmiri chilly powder – 1.5 tsp

Water – as required

Lemon – for plating

Coriander leaves – for garnish

Farsan / chivda – for topping

Method

1. In a pan dry roast the following – coriander seeds, cumin seeds, pepper corns, sesame seeds , poppy seeds, bedgi chilly (3 no’s), dry coconut, cardamom, cloves, cinnamon stick. Soak the balance two bedgi chilly in hot water for half an hour.

2. Once the above is cooled grind to a paste along with the soaked bedgi chilies and set aside.

3. In a pan add oil. Once the oil is hot add mustard seeds and allow it to splutter. Add curry leaves. Then add two chopped onions and fry well till it is light brown in color. Then add chopped tomato and fry till oil separates. Then add turmeric powder and Kashmiri chilly powder. Mix well. Now add the ground paste and fry for two minutes. Add two cups of water, salt, sugar and sprouted moth beans. Cook in low flame for ten to fifteen minutes till the beans is cooked. Do not over cook the beans. Add water accordingly to adjust the consistency. Garnish with coriander leaves.

4. For the plating, place ladi Pav, then in a bowl add the misal, garnish with chivda, also serve finely chopped onion and a lemon wedge. Top the chivda only before serving else it may get soggy. You may also serve it in the side so that the eater can adjust as per his taste. Enjoy!!