Misal Pav Recipe – a conventional Maharashtrian dish. Here dry sabzi is made from grown moth beans. That is topped with fiery gravy, fresh onion, tomato and farsan. This is served with side of pav.
This misal pav recipe is near to the conventional strategy. Here numerous diverse components are made and served with pav. e.g.
- Matki usal aka semi dry grown moth beans curry
- Hot Kat, aka sauce which is made from onion, tomato and coconut
- Fixings: Onion, tomato, farsan or chiwda
The usal and kat are made independently. So person individual can blend both as per their enjoying and inclination. A few favors more sauce at that point he/she can utilize more kat.
Goda masala is utilized here. It gives the interesting flavor. If you do not have, you can utilize garam masala. But you will beyond any doubt miss the flavor.
Instead of utilizing the moth bean grows, you can utilize moong grows or grown blended beans.
There is another adaptation which is called Mumbai misal pav. This one is fast to make since matki usal and kat are not made independently. Instep one single curry is made. I do make it this way as well, I will share this strategy at some point in future.
Step-by-Step Photo Instructions:
1) If you going to grow your beans at domestic at that point you require to arrange 2 days prior. Since you require time for splashing the beans and at that point growing. I have utilized ½ cup of moth beans and it gave me almost 2 cups of grown moth beans. Check out this matki usal recipe where I have shared step by step photographs on how to grow the moth beans.
2) Take grown beans and a little potato in a pressure cooker. If your potato takes longer to cook at that point you can cut into half and include into pressure cooker. Include around 2 ½ glasses of water, squeeze of salt and turmeric powder.
3) Secure the lid on the pressure cooker and cook over medium heat until you hear just one whistle. Once that’s done, turn off the heat and allow the pressure to release naturally. Do not try to force it open—wait patiently until the cooker depressurizes on its own, then carefully open the lid.
4) Take out bubbled potato. At that point deplete the bubbled beans and keep that water. DO NOT dispose of this cooking fluid. We will utilize whereas making sauce afterward. Once potato is cooled to touch, peel and chop.
5) To make usal, warm the oil in a skillet on medium warm. Once hot include mustard seeds and let them pop.
6) As soon as the mustard seeds begin to pop, quickly add in the fresh curry leaves. Be cautious, as they may splatter when they hit the hot oil. Stir them for a few seconds to infuse the oil with their flavor.
7) Immediately follow with the chopped onions. To speed up the caramelization process, sprinkle a pinch of salt over the onions. This helps them release moisture faster and cook more evenly.
8) Continue sautéing the onions, stirring occasionally, until they turn a soft, golden-brown color. This slow browning is key to building a rich flavor base for the usal, so take your time and don’t rush this step.
9) At this stage, add the freshly prepared ginger and garlic paste to the pan. This mixture forms the aromatic foundation of the dish and brings depth of flavor.
10) Stir continuously for about 40 seconds, or until the raw, pungent aroma of the ginger and garlic diminishes. You’ll notice a slight change in color and a richer fragrance as they begin to cook down and release their oils.
11) Next, sprinkle in the red chili powder followed by a generous spoonful of goda masala. This spice blend is essential for giving the curry its distinctive Maharashtrian flavor.
12) Blend and cook for a minute.
13) Now, gently fold in the diced potatoes. Make sure each cube is coated evenly with the masala mixture, so they soak up all the flavors as they cook.
14) Then, add the boiled sprouted moth beans (matki) along with approximately half a cup of water. The water helps deglaze the pan and brings everything together into a cohesive mixture.
15) Blend well and stew for 4-5 minutes. All the water is retained and it will be semi dry curry.
16) Finally squeeze the lemon juice and blend. Turn off the stove and keep it aside covered.
17) Presently let’s’ make ‘Kat’ aka sauce. Warm the 1 tablespoon of oil in a skillet on medium warm. Once hot include cut onions.
18) Saute till they are light pink or translucent in color. Include chopped ginger and garlic. Saute for 1 minute.
19) At this stage, carefully add the finely chopped tomatoes into the pan. Stir them thoroughly with the sautéed ingredients, ensuring the mixture is well combined. Allow the tomatoes to release their juices as they integrate with the base.
20) Continue to cook the mixture over medium heat until the tomatoes become soft, pulpy, and begin to break down completely. You’ll know they are done when they lose their firm shape and start blending into a thick, saucy consistency.
21) Include ruddy chili powder and coriander powder.
22) Stir everything together, letting the spices coat the tomato-onion mixture evenly. Allow the blend to simmer for another minute or two so the spices cook out their rawness and release their aromas. After this, turn off the heat and let the mixture rest until it cools slightly.
23) Once the mixture has cooled to a safe temperature, transfer it to a blender or food processor jar. Add the grated or shredded dry coconut at this point, which will give the final paste a rich, nutty texture and flavor.
24) Blend the contents into a smooth, velvety paste, ensuring there are no coarse bits of coconut or tomato. You may add a splash of water if needed to aid the blending process.
25) Now, in the same pan used earlier, heat the remaining 3 tablespoons of oil over medium heat. Once the oil is sufficiently hot, pour in the freshly prepared paste.
26) Stir the paste continuously as you sauté it in the hot oil. Allow it to cook for about two minutes, or slightly longer if needed, until it becomes aromatic and starts to deepen in color. This step is essential to remove any raw flavor and to help the spices and coconut blend harmoniously into a rich, flavorful base.
27) Now, for enhanced color and a mild, smoky flavor, you can add a bit of Kashmiri red chili powder. This step is optional and depends on your preference for a vibrant red hue. Along with that, add the traditional goda masala, a unique spice blend known for its slightly sweet, earthy flavor, commonly used in Maharashtrian cuisine. To balance the spiciness and add depth, also mix in a small piece of jaggery and a spoonful of tamarind paste, which together will create a deliciously sweet-tangy undertone in the curry.
28) Mix everything thoroughly so that the spices, jaggery, and tamarind are evenly distributed throughout the paste. Let this mixture cook for about a minute on low to medium heat, giving the ingredients time to meld and enhance the overall flavor profile of the dish.
29) At this point, it’s time to add the reserved cooking water from boiling the beans. This starchy liquid not only adds flavor but also helps to thicken the gravy slightly. Pour it into the pan, followed by an additional 3 cups of water or more, depending on how thick or soupy you prefer the final consistency of your curry.
30) Blend well and bring it to a boil.
31) Once it reaches a boil, reduce the heat to medium-low and let it simmer gently for about 6 to 7 minutes. During this time, the sauce will begin to thicken, and the spices will mature in flavor. Stir occasionally to prevent sticking, and adjust the seasoning or consistency if needed. The final gravy should be rich, aromatic, and slightly thick, perfectly coating the beans when added later.
32) Once the gravy has simmered and reached the desired thickness, turn off the stove. Let it rest for a few minutes, allowing the flavors to settle and deepen. The result should be a flavorful, aromatic curry base that’s ready to be paired with the matki usal.
33) When you’re ready to serve Misal Pav, begin by placing a generous portion of matki usal—the cooked moth beans—into a deep serving bowl. This forms the hearty, protein-rich foundation of the dish.
34) Next, ladle two generous spoonfuls of the hot, spicy kat—the flavorful curry or gravy you prepared—over the usal. Ensure it soaks well into the beans, infusing them with spice and tang. The amount of kat can be adjusted to your preference, depending on how soupy or thick you like your misal.
35) Now it’s time to add a burst of freshness and crunch. Top the dish with a handful of finely chopped onions, some diced tomatoes, and a sprinkle of fresh coriander leaves. These ingredients add texture, color, and a vibrant freshness that balances the rich and spicy gravy.
36) Finally, for that essential crunch and signature misal texture, generously top the bowl with farsan—a mix of crispy, savory fried snacks. The farsan absorbs some of the gravy, adding layers of texture while keeping some bits crisp. Serve immediately, while the farsan retains its crunch, alongside slices of lightly toasted pav (bread rolls) and a wedge of lemon for that perfect zing.
Serve this with side of pav. On side into the small bowls serve more kat/gravy, chopped onion tomato and lemon wedges. So person can customize as per their liking.
NOTE: If you lean toward the toasted pav at that point you can toast on tava with small oil with comparable strategy that we do for pav bhaji.
Serving suggestion: It is more often than not served as breakfast. But I would incline toward it as a meal.
