Maharashtrian Delicacy: Misal Paav- Explore the love Flavors

 Maharashtrian cuisine is known for its bold flavors and vibrant spices. One of the most popular dishes from this region is Misal Pav. This spicy curry made with sprouts and a mix of various spices is served with soft bread rolls, called Pav. Misal Pav is a hearty and filling dish that can be enjoyed for breakfast, lunch, or dinner. It is a favorite street food in Maharashtra and has gained popularity all over the country. In this blog, we will explore the detailed recipe of this mouthwatering delicacy.

Ingredients:

For Misal (spicy curry):

- 1 cup mixed sprouts (moong, matki, moth, chickpeas)

- 1 onion, finely chopped

- 2 tomatoes, pureed

- 2-3 green chilies, finely chopped

- 1 tablespoon ginger-garlic paste

- 1 teaspoon mustard seeds

- 1 teaspoon cumin seeds

- 1 teaspoon turmeric powder

- 2 teaspoons red chili powder (adjust to taste)

- 1 tablespoon Maharashtrian Goda masala (or use garam masala)

- Salt to taste

- Oil for cooking

- Water as required

For Tadka (tempering):

- 2 tablespoons oil

- 1 teaspoon mustard seeds

- 1 teaspoon cumin seeds

- A pinch of asafoetida (hing)

- Few curry leaves

For Garnish:

- Finely chopped onion

- Finely chopped tomatoes

- Finely chopped coriander leaves

- Lemon wedges

- Farsan (spicy mixtures) for topping

For Pav:

- 6 Pav (soft bread rolls)

- Butter for toasting

Instructions:

1. Rinse the sprouts thoroughly and soak them in water for about 6-8 hours or overnight. Drain the water and let the sprouts sit in a warm place for 8-10 hours until they sprout.

2. Heat oil in a heavy-bottomed pan or pressure cooker. Add mustard seeds, cumin seeds, and let them splutter. Then, add chopped onions and green chilies. Sauté until the onions turn translucent.

3. Add ginger-garlic paste and sauté for a minute. Now, add the tomato puree and cook until the oil separates. Add turmeric powder, red chili powder, Goda masala (or garam masala), and salt. Mix well and cook for a couple of minutes.

4. Add the sprouts to the masala and mix well. Add enough water to cover the sprouts. If using a pressure cooker, close the lid and cook for about 3-4 whistles. If using a pan, cover and cook until the sprouts are tender (approximately 15-20 minutes).

5. Meanwhile, prepare the tadka (tempering). Heat oil in a small pan, add mustard seeds, cumin seeds, asafoetida, and curry leaves. Let them splutter. Turn off the heat and keep aside.

6. Once the sprouts are cooked, mash them slightly with the back of a spoon to release the flavors. Adjust the consistency by adding more water if required. Simmer the misal for another 5-10 minutes on low flame.

7. Add the prepared tempering to the misal and mix well. Let the misal simmer for a few more minutes to absorb the flavors.

8. In the meantime, slice the Pav horizontally and apply a generous amount of butter on the inner sides. Heat a griddle or tawa and toast the Pav until golden brown.

9. To serve, pour a ladleful of misal in a bowl. Top it with finely chopped onions, tomatoes, and coriander leaves. Sprinkle some farsan (spicy mixtures) for an added crunch. Serve hot with the toasted Pav and lemon wedges.

Misal Pav is best enjoyed when the flavors have had time to meld together. Letting it sit for a little while will enhance the taste. The combination of fiery-hot curry, soft bread rolls, and crunchy toppings creates a burst of flavors in every bite. It is a dish that is sure to tantalize your taste buds and leave you craving for more.

So, try making this popular Maharashtrian delicacy at home and savor the authentic flavors of Misal Pav. Whether you make it for breakfast, lunch, or dinner, this dish is bound to be a crowd-pleaser. Happy cooking!