Misal Pav recipe
Misal Pav recipe is an authentic and popular spicy Maharashtrian dish from western India which is made up of white matar curry served with pav.
Yield: 13
Calories: 315kcal
Materials
For preparing and cooking white matar:
- 1 cup white matar
- 3 cups Water
- ½ tsp Haldi/ turmeric powder
- 1 tsp Salt or as per taste
For making misal masala paste:
- ¼ cup Dry coconut slices
- 1 tbsp Oil
- 1-inch Ginger roughly chopped
- 4 cloves of garlic roughly chopped
- 1 medium onion roughly chopped
- 1 medium Tomato roughly chopped
For making misal curry:
- ¼ cup Oil
- 1 tsp Jeera/ cumin seeds
- 1 tbsp Dhaniya powder/ coriander powder
- 1 tbsp Kitchen king masala
- 1 tbsp Lal mirch powder/ red chilli powder
- 1 tbsp Garam masala powder
- Salt per taste
- ½-inch Jaggery/Gud you can use 1 tsp sugar if jaggery is not available
For serving misal pav:
- 3 tbsp Fresh coriander leaves finely chopped
- Few lemon wedges
- A bowl full of farsan
Instructions
Soaking and cooking white matar:
- Rinse the white matar or yellow matar under running water and soak it overnight in a bowl of water till it doubles in size.
- After a few hours of soaking or overnight soaking, drain the white matar and again rinse it under running water. In a Pressure cooker, transfer the soaked matar along with water, turmeric powder, and salt.
- Pressure cook it for 2 whistles on medium-low flame.
For making masala paste:
- In a wide thick bottom wok or kadhai, add grated or thinly sliced dry coconut and saute on low flame.
- Saute till it turns golden brown in colour and then transfer it in a blender jar or on a kitchen towel.
- In the same kadhai, heat a tbsp of oil and add roughly chopped onions. Saute for a few seconds till it starts turning translucent.
- Now, add a tbsp of chopped or grated or paste of ginger-garlic in the kadhai and saute till the raw smell of garlic goes away.
- Later, add chopped tomatoes and saute till it turns soft and mushy. Turn off the flame and wait for the mixture to cool down.
- Once cooled, transfer it to the same mixer jar in which roasted coconut is placed and blend it to form a smooth paste and keep aside.
For making misal curry or gravy:
- In the same kadhai, heat ¼ cup oil and add jeera, saute till it starts spluttering. Turn the flame to low.
- When jeera splutters, transfer the onion tomato and coconut paste that we prepared in the last process.
- Mix it nicely with the oil. Take care while mixing, because at this step, oil starts to splash and can cause a burn or boils in your hand.
- Once it is mixed nicely, cover and cook it for 5 to 7 minutes till all the moisture from onion tomato paste disappears.
- Then, add dry spices - dhaniya powder, lal mirch powder, garam masala and kitchen king masala.
- Mix all the dry spices with the mixture and saute on low-medium flame for about 7 to 8 minutes. Or till oil starts separating from the mixture.
- Then, add the cooked matar from the pressure cooker along with its stock. Do not throw that water.
- Mix it nicely with the mixture for a few minutes and salt as per your taste.
- Cover with a lid and let it simmer on low-medium flame for about 8 to 10 minutes. Stir occasionally, to avoid the mixture burning from the bottom.
- Once the misal gravy is cooked, oil starts floating on top, add a small piece of jaggery or sugar to balance the spice level of gravy.
- A red layer appearing on top is called tarri/kat which adds a spicy flavour to misal. Turn off the flame and garnish with fresh coriander leaves
For serving misal pav:
- Take a deep bowl or any plate in which you are serving misal pav, and add a thin layer of cooked matar without its gravy.
- Then sprinkle some finely chopped onions and a handful of any farasan or namkeen of your choice.
- Finally, add the gravy from the kadhai and top it with a red layer called tarri or kat. Serve it with pav or buns along with chopped onions and lemon wedges.