Monday, June 18, 2007

Misal Pav

Maharashtra is not my Janmabhoomi but my karmabhoomi. I have stepped on this holy land since 2003. From then on this place and people have accepted me with open arms. I was not very fond of Maharashtiran cuisine till I hit soils of Pune. This is when i was introduced to all the delicacies of this wonderful land. I love aluchi vadi, Masale Bhat, Purnachi Poli, Misal pav, Upasachi Misal etc etc. I owe a lot to this wonderland including my better half. He is a pakka maharashtrian. So i cooked this since he is missing Misal of "Bedekar Misal Pune" fame.

This is my entry to Nupur's RCI-Maharashtrian

Misal is a feast to your taste buds. Its fiery taste sweeps you off. Misal-Pav is a great one meal food. I was introduced to this in Kolhapur, I was visiting my friend R and her parents and that is when i ate it for the first time and from then on hooked to it. Kolhapuri Misal is much more hot, spicy, fiery than Puneri misal. One major difference between these two misal is that in Kolhapuri version they do not add Pohe. Misal as the name suggests is a mixture of pulses , spicy gravy, Poha, , spoonful of dahi and garnish of onions, tomatoes, cilatro, farsan, chivada etc. These things are arranged in multiple tier fashion and served. Pav/bread is also served along with misal. If your tastebuds are on fire biting into the bread will halp you out.
Lets walk through each and every layer of Misal. I have tried this dish as per Kolhapuri rassa but have toned it down a little to adjust the pungent taste.
When you serve misal the first thing that you will serve is Matki/Moth beans Usal. Usal is basically sprouted beans cooked in with tomatoes and onions. Its an dry dish without any gravy. You need to plan misal ahead of time since you need sprouted pulses. In India sprouted pulses are available in stores in packets but here you do not have that luxury :(. You will have to soak the beans overnight and then put these pulses in a damp cloth wait for 1-2 days . you could either cook this with diced potatoes or you could use these potatoes with rassa/gravy.
Pohe is the next layer over misal. Its very simple , cook pressed rice with minimum chillies in it. If you are lazy like me than substitute this with chivda. Though with Chivda your misal tends to be a little more oily.
Rassa/Gravy is basically made of tomatoes, dry coconut, onions etc. I prefer adding potatoes to this gravy instaed of plain rassa. Its this gravy that makes the misal fiery, hot and spicy. It should not be very thick, infact it should be thin enough. I loved the misal that was prepared by my friends mom so i made her share their recipe with me. I love it since this recipe has always helped me.
Now Lets start cooking Misal with One dish at a time.


1 Cup sprouted Matki/Moth Beans

1 onion
1 tomatoe
1 tbl spn Turmeric powder
1 tbl spn Garam Masala
1/2 tbl spn Red chilli powder
1 tbl spn Ginger-garlic Paste
2 tbl spn oil
Salt to taste

Heat oil in a wok. Add ginger-garlic paste and saute for 2 mins. Add finely chopped onions, fry them till translucent. Add tuermeric , chili, garam masala Powder. Fry for just a minute. Now add tomatoes . Fry on low flame for a couple of minutes. Now put in boiled sprouted pulses. Cook for about 5 minutes till it is aromatic and dry.
p.s. You could add some water if required.


1 cup boiled and dices potatoes
2 onions ( 1 for grinding and other one is chopped)
1 tbl spn cumin seeds,
1 tbl spn coriander seeds
1 tbl spn sesame,
1/4 cup dried coconut,
5-6 cloves
1.5" cinnaman stick
2 tbl spns Red chili powder
1 tbl spn ginger garlic paste
few cilantro leaves
2 green chillies
salt to taste
Oil for cooking
( traditinally in R's house they use a lot of oil, almost 1/2 cup but have reduced it)

Dry roast Coconut, sesame,coriander seeeds, cumin seeds, cloves and cinammon. keep aside. in the mean time grind onion, ginger-garlic, chillies, cilantro to a fine paste. Keep aside. By this time the roasted contents will cool down. Grind these to a fine paste. Now heat oil, add onions and fry till translucent. Now add cocnut paste and fry for 4 minutes. Add in the other paste ( onion paste). dd red chilli powder, plenty of water and cook for 8-10 mins. Add salt to taste.

1 cup Pohe
1/2 spn Turmeric powder
1/2 Mustard seeds
1/4 spn Hing
Oil for cooking
Salt to taste

wash pohe and keep aside. Heat oil. Add mustard seeds. After they start spluttering add hing. Now add Pohe and salt. cook till done.We have prepared all the ingredients for Misal. It is time to arrange it in tiered manner. lets start with Matki Usal. this will form the lowest layer of Misal.

Now add Pohe

Pour in the rassa generaously.
Garnish with farsan/Mixture, onions, tomatoes,cilatro. Serve with a lemon wedge and Pav.

Njoy your Misal with taste buds on fire and water through your nose. R says that is the way to njoy misal in their house. R I tried it and it does make misal experience a anjoyable one.


Nupur said...

Ooh, that looks really tempting! Misal "program" as we call it is always a special meal :) Thanks for sharing your delicious version...I am going to try it with pohe next time.

Asha said...

I love Misal.I used to eat a lot in Belgaum.It takes some work to organize all those but worth the efforts.I make it sometimes.Thanks for your's:))

Arts said...

LOvely recipe.. I make it the same way.. extra spicy..
Misal khatana naaka tondatun paani nahi aala tar maja kashi yenar! ;)
I hope u understand Marathi :)

Pooja V said...

Hi ladies and thanks for visiting my blog and also for words of appreciation. Its really encouraging.
Nupur , let me know if you like it that way :).

Asha I totallly agree with you; its definitely worth all the trouble.

Arts, I understand marathi :)). Ani khatana naaka tondatun paani nahi aala tar ti khalli asa vatanar pan nahi.

Richa said...

oooh! looks so tempting, misal is my ever fav, will try this!
have posted a different version, try karun paha :) btw, i was surprised to see sprouted moong in the frozen section at the desi grocery, do chk it out :)

Shella said...

Never had this before. Must try. I really love the arrangement !!

Pooja V said...

Hi Shella: Its v v deliicous. U'll love it.

Dr.Aparna S. Pattewar said...

Hey i was searching for misal pav & i got ur blog. wooooooow very nice presentation.
I will try it :))

Dr.Aparna S. Pattewar said...

Hey i was searching for misal pav & i got ur blog. wooooooow very nice presentation.
I will try it :))

Divya said...

hey hiii...luvd ur recipe...whenever i need to cook misal i look up for ur blog....keep up d good work....

Divya said...

hey hiii...luvd ur recipe...whenever i need to cook misal i look up for ur blog....keep up d good work....

Shruti said...

hi how many servings can be made with this tat we can increase or decrease the measurments

Anonymous said...

thanks a lot for the recipe . i tried it yesterday and turne out very good.
thans once again.

deepali said...

hi nice recipe , i m going to make today. i have another question i want to know about this lovely zhendu Toran , do you have pattern for this i just love this ...