Saturday, 28 September 2013

Mumbai Style Misal- Pav

Misal-Pav is very popular street food in not only in Mumbai , in whole Maharastra also. But misal is made as different style in every place. This is a Mumbai style misal- pav.
Misal-pav is favorite breakfast of Maharastra. You could find at every street corner and in every local restaurant. It is delicious and wholesome dish, especially if you could made at home.

Enjoy making at home, much better and hygienic. I gave here quick and easy method.


Ingredients:

For curry (Kat): 

  • Mix sprouted pulses- 1 cup
  • Onion, finely chopped- ½ cup
  • Ginger – garlic paste - 2 tsp
  • Roasted coconut paste- 3 tbsp
  • Turmeric powder – ½ tsp
  • Asafoetida (Hing)- ¼ tsp
  • Red chilli powder- 4 tsp
  • Coriander powder- 1 tsp
  • Goda or kala masala- 1 tsp
  • Kanda- lasun masala- 1 tsp 
  • Oil- 4 to 6 tbsp
  • Salt to taste
  • Water – 2 cups (or as required to adjust the consistency which you like)

(Roasted coconut paste: Heat little oil in a pan. Add grated coconut. Sauté till it turn brown. Cool it & grind into paste with little water.)

For spicy potato (batata bhaji):

  • Potato, boiled - 1 cup / 1 large size (cut into small square pieces)
  • Oil- 1 tbsp
  • Turmeric powder – ½ tsp
  • Asafoetida (Hing)- ¼ tsp
  • Ginger  garlic paste – 1 tsp
  • Green chilli- cumin crush- 1 tsp
  • Fresh coriander, finely chopped- 2 tsp
  • Salt to taste

For Garnishing:

  • Chopped onion 
  • Chopped tomato
  • Chopped coriander
  • Mix dry farsan

To serve with: Paav, slice of lemon


Method:

For curry:
Boil in cooker or microwave, these mix sprouted pulses with ¼ cup of water.  


Heat oil in a dip pan or kadhai. Add chopped onion.  Saute till the onion is golden brown. 
Add turmeric powder , hing, ginger-garlic paste, chilli powder. Saute for a minute.
Then add roasted coconut paste.  Sauté till the masala mixture starts leaving oil. 



Add boiled pulses, goda masala, kanda-lasun masala and salt. Mix well and saute it for a minute. Add sufficient water. Cover and cook on simmer  for 10 to 15 minutes.


For spicy potato (batata bhaji):
 Heat oil in a pan. Add ginger-garlic  paste, chilli crush, termric powder, hing  and saute it for a minute. 
Then add potato, chopped coriander and salt. Mix it and saute for few minutes. 



To serve Misal:
Take a serving bowl.
First pour ready hot curry in the bowl.Then add potato bhaji over it.Thereafter, add finely chopped onion and tomato, farsan to the mixture.Garnish it with chopped coriander. Serve hot and immediately it with pav and a slice of lemon 


Notes:

  • You may also use any one sprouts to make curry. In authentic Mumbai missal, used soaked dry green or white peas without sprouts.  I used sprouted mix pulses to increase the nutritious value.
  • Here I used 'Bedagi' chilli powder, which is not too spicy but has good red colour. You can used any spicy chilli powder for this. Or if you don't like spicy food, then use 'Kashmiri chilli powder' which is very mild and has also very good red colour.
  • Instead of (red chilli powder+kala masala+kanda lasun masala), you may use only 'Kolahapuri Masala'. Kala masala or goda masala , Kanda lasun masala, Kolahapuri Masala are easily available in the market and Indian grocery store in abroad. 
  • In Kolhapur and Pune, they used sprouted Mataki (muth/moth) beans and kandapoha or chivada instead of batata bhaji.

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