Misal Pav - The Quintessential Maharashtrian Street Food

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"Misal" or the "Sprouts Curry" served with feather-soft buns known as "Pav" in Maharashtra, is one of the most lip-smacking street foods of India that I have ever tasted in my life. The first time I had it, was at my friend's place who belongs to Pune and who herself is a very good cook. I must say, both me and my husband were just bowled over with its tongue-tickling flavors and the fiery spiciness the instance we took the first bite. Then and there itself I took the recipe from her and researched for a little more facts on the internet about this awesomely delicious Marathi delicacy; got to know that the delectable curry is made in a variety of ways and each city has its own version - the one which is most popular and which I also love the most is the "Kolhapuri Misal" that is served along with an ultimate red spicy thin gravy called 'Kat'. The other few popular versions include the "Puneri Misal" and "Mumbai Misal"; but, the recipe that I am gonna share today is my version of Kolhapuri Misal. Do try it out and don't forget to share your feedback in the comments below.


Misal Pav - The Quintessential Maharashtrian Street Food

 
Misal Pav - The Quintessential Maharashtrian Street Food


Ingredients

Misal Spice Mix

Whole coriander seeds - 1 tbsp
Cumin seeds - 1/4 tbsp
Sesame seeds - 1/4 tbsp
Fennel - 1 tsp
Star Anise - 2
Dried whole Kashmiri Red chilies - 8 to 10
Cinnamon stick - 2 inch
Black pepper corns - 2 tsp
Cloves - 5 to 6
Desiccated coconut powder - 1 tbsp
Garlic cloves - 15 to 20

 Curry and Kat

Sprouted lentils (moong, matki, safed vatana or mixed sprouts) - 2 cups
Finely chopped onions - 1 cup + extra for garnishing/serving
Finely chopped tomatoes - 1 cup
Minced garlic - 1 tbsp
Finely chopped green chili - 2 tsp
Finely chopped coriander leaves - 1/4 cup for garnishing/serving
Curry leaves - 8 to 10
Mustard seeds - 1/2 tsp
Whole dried red chilies - 2 to 3
Misal spice mix/Maharashtrian Goda Masala - 3 to 4 tbsp
Asafoetida - 1/4 tsp
Kashmiri red chili powder - 2 to 3 tsp
Turmeric powder - 1/2 tsp
Tamarind pulp - 1/2 tbsp
Jaggery (optional) - 1/2 tbsp
Salt - as per taste
Vegetable oil - 3 to 4 tbsp
Mixed Farsan / Namkeen mixture - 1 cup or as required
Lemon (cut into wedges) - as required
Pavs - as required



Misal Pav - The Quintessential Maharashtrian Street Food



Misal Pav - The Quintessential Maharashtrian Street Food


Method

1. Dry roast all the ingredients mentioned under the spice mix section until nice golden and fragrant. Cool to room temperature and then grind to a coarse powder. Keep aside.
2. In a pan, heat about 4 tbsp of oil. Add in cumin seeds, mustard seeds, asafoetida and dried red chilies.
3. As the mustard seeds crackle, add curry leaves, onions, garlic, and chopped green chilies.
4. Saute till onions turn golden brown. Add in turmeric powder, 2 to 3 tbsp of misal spice mix, some Kashmiri red chili powder, salt and saute for 1 to 2 minutes.
5. Now add chopped tomatoes and cook covered with lid for 5 to 10 minutes on medium heat until tomatoes turn pulpy and oil separates.
6. Next add the sprouts along with 2 to 3 cups of water. Cover the lid and cook for 15 to 20 minutes or until you see a layer of oil floating on top.
7. Carefully remove this layer of red oil in a bowl. This spicy gravy is called the "KAT".
8. Now add tamarind pulp and jaggery in the sprouts curry. Let the curry simmer for another 5 to 7 minutes. Misal should be ready.
9. For some extra kat, you can take out 1/2 a cup of curry water and temper it with mustard seeds, a tbsp of misal spice mix, chopped garlic and Kashmiri red chili powder.


Misal Pav - The Quintessential Maharashtrian Street Food


Assembling Misal Pav

1. Dish out a portion of cooked misal in a bowl. Top it with 2 to 3 tsp of kat.
2. Garnish with a handful of farsan mixture, chopped onions and chopped coriander. Don't forget to squeeze a lemon wedge on top.
3. Serve warm with butter toasted Pav on the side.


Misal Pav - The Quintessential Maharashtrian Street Food


If you liked my recipe, do share your feedback in the comments section below.

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