Misal pav
Misal pav - It is a popular dish from Maharashtra. It can be eaten as snack or breakfast. It consists of usal (a semi gravy made out of sprouts and potatoes), rasa (a spicy gravy), pav (bread) and farsan(mixture) on top. There are different varieties of misal each with mild variations in preparation and taste and claiming to be better than other. I have tried making something like kolapuri misal though I reduced the spice.
Ingredients
For the gud/kolapuri masala
Coriander seeds - 2 tbsp
Sesame seeds - 1 tbsp
Pepper corns - 1/2 tbsp
Fennel seeds - 1 tbsp
Cumin seeds - 1 tbsp
Red chilli (kashmiri) - 12 to 15
Coconut grated - 1/4 cup
Garlic - 10 - 12
Star anise - 1
Cinnamon - 1 inch
Cloves - 4 to 5
Stone flower (daggad phool) - 5 to 6
Coriander leaves - 1/4 cup
For the usal
Sprouted beans (moth beans or green gram) - 1 cup
Ground nut - 1/2 cup
Peas/Kabuli chana - 1/4 cup (it's optional to use either)
Potatoes - 1 medium halved
Ginger garlic paste - 1 tbsp
Onions - 1 medium finely chopped
Tomato - 1 medium chopped
Kolapuri masala - 1/3 Rd of prepared
Turmeric powder - 1/2 tsp
Curry leaves - few
Mustard - 1 tsp
Jeera - 1 tsp
Salt for taste
Cooking oil - 1 tbsp
For the RAS/khat
Onions - 1 medium finely chopped
Tomato - 1 medium finely chopped
Ginger garlic paste - 1 tbsp
Oil - 5 tbsp
Kolapuri masala - 2/3rd of the prepared masala
Cumin seeds - 1 tsp
Mustard seeds - 1 tsp
Jaggery - 1/2 tsp
Salt for taste
For assembling misal pav
Pav - 10 to 12
Onion - 1/2 finely chopped
Mixture/farsan - 2 cups
Method
The preparation for making misal will have to begin 2 days before atleast. You will have to soak the mix of grams (green gram, Kabuli chana, moth gram etc) in water overnight. Next day drain the water and put this grams in a thin muslin cloth, tie it tightly and hang it.
You will see the grams would have sprouted in a day or 2.
In a pressure cooker take these sprouted grams, potatoes and groundnut. Add salt and turmeric powder and 3 times water. Cook it in pressure cooker for 1 whistle. Drain the water and set it aside to be used for making the rasa. Peel and cube the potatoes
Kolapuri/gud masala - In a kadai dry roast all the items mentioned under the kolapuri masala except coriander leaves. Put it in a blender add the coriander leaves and water and grind it into a coarse paste.
Usal - Take a kadai with oil. Add mustard seeds, cumin seeds and curry leaves. When they splutter, add the chopped onions and saute them. Once the onion turns translucent add the ginger garlic paste and saute till the raw smell of the masala goes away. Now add the tomatoes. Saute it till it is cooked. Add 1/3rd of the prepared kolapuri/gud masala. Let it cook for few minutes. When it leaves oil add the boiled grams with potatoes. Add salt for taste and mix it. Do not mash the cooked grams. Remove from heat. The usal is ready.
Rasa - In a kadai take 5 tbsp of oil. Add the mustard seeds, cumin seeds and curry leaves. When they splutter add the onions and saute it. Add the ginger garlic paste and saute it till the raw smell goes. Add 2 tsp of kashmiri chilli powder and chopped tomatoes. Cook the tomatoes till it becomes soft. Add the remaining 2/3rd kolapuri/gud masala and cook it for 5 minutes. It will leave some oil, add the water used to boil the moth beans. Add the jaggery salt for taste. Add some more water if needed and bring it to a boil. (Takes about 10 minutes.)
In a bowl take only the top most oily portion of the rasa. That is called the kat.
Assembling - Take about 3 to 4 tbsp of usal in a deep bowl. Pour the rasa. Add the chopped onions. Add the mixture/farsan (a less spicy mixture available in any bakery) and a tsp of kat. Dip the pav in this and eat.
Misal pav before assembling
The farsan should be added at the end or it will be soggy.
Ingredients
For the gud/kolapuri masala
Coriander seeds - 2 tbsp
Sesame seeds - 1 tbsp
Pepper corns - 1/2 tbsp
Fennel seeds - 1 tbsp
Cumin seeds - 1 tbsp
Red chilli (kashmiri) - 12 to 15
Coconut grated - 1/4 cup
Garlic - 10 - 12
Star anise - 1
Cinnamon - 1 inch
Cloves - 4 to 5
Stone flower (daggad phool) - 5 to 6
Coriander leaves - 1/4 cup
For the usal
Sprouted beans (moth beans or green gram) - 1 cup
Ground nut - 1/2 cup
Peas/Kabuli chana - 1/4 cup (it's optional to use either)
Potatoes - 1 medium halved
Ginger garlic paste - 1 tbsp
Onions - 1 medium finely chopped
Tomato - 1 medium chopped
Kolapuri masala - 1/3 Rd of prepared
Turmeric powder - 1/2 tsp
Curry leaves - few
Mustard - 1 tsp
Jeera - 1 tsp
Salt for taste
Cooking oil - 1 tbsp
For the RAS/khat
Onions - 1 medium finely chopped
Tomato - 1 medium finely chopped
Ginger garlic paste - 1 tbsp
Oil - 5 tbsp
Kolapuri masala - 2/3rd of the prepared masala
Cumin seeds - 1 tsp
Mustard seeds - 1 tsp
Jaggery - 1/2 tsp
Salt for taste
For assembling misal pav
Pav - 10 to 12
Onion - 1/2 finely chopped
Mixture/farsan - 2 cups
Method
The preparation for making misal will have to begin 2 days before atleast. You will have to soak the mix of grams (green gram, Kabuli chana, moth gram etc) in water overnight. Next day drain the water and put this grams in a thin muslin cloth, tie it tightly and hang it.
You will see the grams would have sprouted in a day or 2.
In a pressure cooker take these sprouted grams, potatoes and groundnut. Add salt and turmeric powder and 3 times water. Cook it in pressure cooker for 1 whistle. Drain the water and set it aside to be used for making the rasa. Peel and cube the potatoes
Kolapuri/gud masala - In a kadai dry roast all the items mentioned under the kolapuri masala except coriander leaves. Put it in a blender add the coriander leaves and water and grind it into a coarse paste.
Usal - Take a kadai with oil. Add mustard seeds, cumin seeds and curry leaves. When they splutter, add the chopped onions and saute them. Once the onion turns translucent add the ginger garlic paste and saute till the raw smell of the masala goes away. Now add the tomatoes. Saute it till it is cooked. Add 1/3rd of the prepared kolapuri/gud masala. Let it cook for few minutes. When it leaves oil add the boiled grams with potatoes. Add salt for taste and mix it. Do not mash the cooked grams. Remove from heat. The usal is ready.
Rasa - In a kadai take 5 tbsp of oil. Add the mustard seeds, cumin seeds and curry leaves. When they splutter add the onions and saute it. Add the ginger garlic paste and saute it till the raw smell goes. Add 2 tsp of kashmiri chilli powder and chopped tomatoes. Cook the tomatoes till it becomes soft. Add the remaining 2/3rd kolapuri/gud masala and cook it for 5 minutes. It will leave some oil, add the water used to boil the moth beans. Add the jaggery salt for taste. Add some more water if needed and bring it to a boil. (Takes about 10 minutes.)
In a bowl take only the top most oily portion of the rasa. That is called the kat.
Assembling - Take about 3 to 4 tbsp of usal in a deep bowl. Pour the rasa. Add the chopped onions. Add the mixture/farsan (a less spicy mixture available in any bakery) and a tsp of kat. Dip the pav in this and eat.
The farsan should be added at the end or it will be soggy.
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