Misal Pav

Weather is acting weird today, one time its sunny at other its gloomy. For me gloomy climate calls for something hot & spicy meal to munch upon. And what can be better than a bowl of piping hot & spicy misal! I have tried making several versions of this Maharashtrian delicacy and every time the outcome was good. Sharing one the version here.

Ingredients: (Serves approx.3)

For Onion -Coconut Masala Paste:

• 1tsp Oil

• 1 Big Sliced Onion

• 3 tbsp Dry Coconut grated

• 3 Garlic Cloves

• 4 nos. Cloves

• 4 nos. Black Peppercorns

• 1" Cinnamon Stick (Dalchini)

• 1 tbsp Coriander Seeds

• 1 tsp Cumin Seeds

• 2 Dry Red Chilies

For Gravy:

• 1tbsp Oil

• 1 tsp Mustard Seeds

• 1/4th tsp Hing (Asafoetida)

• 1/4th tsp Turmeric Powder

• 5-6 Curry Leaves

• 1 tbsp Ginger Garlic Paste

• 1 Small Onion finely chopped

• 1 Small Tomato finely chopped

• 2 tbsp Red Chilli Powder or as per your preference

• 1 tsp Goda Masala OR Garam Masala

• 100 gms Boiled Sprouted Matki / Moth Beans

• 1/2 Cup Coriander Leaves for garnishing

• Water as per gravy requirement

• Farsan as per your choice and quantity

For Sprouting Matki:  

• Wash and soak matki for 6-8 hours or overnight.

• After soaking, remove the water and wash the matki under running water.

• Drain out all the water from matki completely.

• Once all the water is drained out, take a cotton cloth and place the matki in it.

• Take all the edges of the cloth and tie a knot.

• Let the matki rest in the cloth for 10-12 hours in slight humid environment.

• After 10-12 hours, you will see the sprouts appearing on matki.

Method:

For Masala Paste:

• In a pan add oil and sliced onions. Saute for two minutes.

• Add grated dry coconut and rest of all the ingredients. 

• Saute this masala till onion and coconut cooks and change colour to a golden brown.

• Cool the masala and grind it to a fine paste. Use water if required.

For Gravy:

• Pressure cook matki in 2 cups of water along with a teaspoon of salt & turmeric for approximately 5 whistle or till the matki is cooked.

• In a deep pan, heat oil and add mustard seeds.  Once mustard seeds crackle, add hing ( asafoetida), turmeric powder & curry leaves.

• Add finely chopped onions and saute till translucent. Once onions are translucent add ginger garlic paste and saute till raw smell of ginger garlic fades away. Add finely chopped tomato and cook till tomato is nicely incorporated in onions. Add one fourth cup of water to cook tomatoes if needed. Once the oil starts to appear add red chilly powder and coconut masala that we made early. Mix well.

• Add little water and cook the paste for 5 to 7 minutes or till the oil separates from the masala. 

• Now add the cooked matki and water as per the conistancy of the gravy you require. Normally two cups of water is enough. Now add a teaspoon of jaggery and 1 tsp of goda masala OR garam masala. Add finely chopped coriander leaves and check for seasoning.

• Let this matki come to boil for 7-8 minutes, so that all the spices are nicely incorporated.

• Matki usal is ready.

Assemble the Misal:

• In a deep serving plate, add one serving of matki.

• Pour a ladel full of gravy over the matki.

• Sprinkle finely chopped onions, farsan and coriander leaves.

• Squeeze a lemon wedge over it and serve hot. 

• Misal is ready.

• You may serve Misal as it is or with pav / slice bread.

Tip: You may also add a tablespoon of potato sabzi while assembling.

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