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Prep Time15 Mints
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Cook Time30 Mints
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Serving4
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Misal got its name actually from “usal” in Maharashtrian, meaning mixed sprouts. Its generally topped up with farsan or namkeen crunchies, along with chopped coriander and onion, served along with the spicy gravy in which pav is dipped in and relished. It’s a modern-day invention and is very famous in Pune and Mumbai.
Mumbai rains and a bowl full of hot misal and pav is as Euphoric as it sounds!
Ingredients
Ingredients Required
Ingredients Required for for masala Paste
Directions
How to make Misal Pav at home
Firstly, in a large Kadai heat and splutter mustard seeds, jeera, and a few curry leaves. Add turmeric, chili powder, coriander powder, and garam masala.
Saute on low flame till spices turn aromatic.
Make a paste of the ingredients mentioned under “for masala paste”
Now add in the prepared masala paste and saute well
Cook till the oil is released from masala paste.
Boil the matki and add to the cooked masala along with it, a small piece of jaggery and salt. Give a good mix. Add some water and adjust consistency.
Cover and boil for 10 minutes or till misal is cooked completely. Once the misal is cooked, oil starts to float indicating misal is ready.
In a serving plate, take matki usal to add some farsan over it.
Top with chopped onions and coriander leaves over it.
Also, pour ladleful of kat or gravy from sides.
Finally, serve misal with pav and lemon wedges making a complete misal pav.
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