Mumbai Misal Pav Recipe - Maharashtrian Street Food – How to make Misal Pav

How to make Misal Pav: Popular Maharashtrian street food

Welcome to my kitchen! As we all know, Misal Pav is a popular Maharashtrian street food that has won the hearts and taste buds of millions across India. This delectable dish is a spicy medley of sprouted moth beans (matki) curry. It is topped with crunchy farsan (sev), chopped onions and is served with soft pav (bread rolls). 

The explosion of flavours in every bite makes Misal Pav a must-try for all food enthusiasts. This is the homemade, mouth-watering recipe to prepare the lip-smacking Mumbai Misal Pav at home. 

I am sure the combination of the spicy usal, fiery tarri, crunchy farsan and the soft pav will transport you to the bustling streets of Mumbai with every bite. You will enjoy this flavourful delight with friends and family and savour the true essence of Maharashtra's street food culture. Today, we bring you an authentic recipe to recreate this fiery delight right in your own kitchen! Enjoy cooking!

 

Ingredients to make Misal Pav:

For the Usal (Moth Beans Curry):

1 cup sprouted moth beans (matki)
2 medium-sized finely chopped onions
2 medium-sized finely chopped tomatoes
3-4 cloves of minced garlic
1-inch grated ginger
2 tablespoons oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1/4 teaspoon asafoetida (hing)
1 tablespoon Misal - usal Masala (available in Indian stores) if not available use same quantity of garam masala
1 teaspoon Kashmiri red chili powder
1/2 teaspoon turmeric powder
Salt to taste
2 cups water

For the Tarri (Spicy Gravy):

1 cup thin tamarind pulp
1 tablespoon Misal Masala
1 tablespoon Kashmiri red chili powder
2 tablespoons oil
1 teaspoon mustard seeds
8-10 curry leaves

For the Garnishing:

Farsan (sev) - as per preference
Finely chopped onions
Finely chopped coriander leaves

Method to make Misal Pav:

For Usal:

·     In a pressure cooker, heat 2 tablespoons of oil. Add mustard seeds and cumin seeds. Once they splutter add asafoetida, chopped onions, minced garlic, and grated ginger. Sauté until the onions turn golden brown.

Add chopped tomatoes and cook until they turn soft and mushy. Now, add Misal Masala, red chili powder, turmeric powder and salt. Mix well and sauté for another minute.

Add the sprouted moth beans (matki) to the masala mix. Stir and cook for a couple of minutes. Add 2 cups of water, close the pressure cooker lid, and cook for about 3-4 whistles or until the beans are tender.

Once the pressure is released, open the lid and mash the matki slightly to thicken the curry. Adjust the consistency by adding more water if needed. Simmer on low flame for a few minutes.

For Tari:

Heat 2 tablespoons of oil in a small pan. Add mustard seeds and curry leaves. Once they crackle add Misal Masala, red chili powder and tamarind pulp. Cook for 2-3 minutes until the oil separates from the mixture. The tarri should have a thick consistency.

 H  How to serve:

·    To serve, take a deep bowl. First, pour a generous amount of the moth beans curry (usal) into the bowl. Then, add a spoonful of the tarri on top to make it spicy.

Garnish the misal pav with a handful of farsan (sev), chopped onions and coriander. Serve hot with soft pav on the side.

T   Tips:

·     You can sprout the moth beans at home by soaking them overnight and then draining the water. Keep them covered with a damp cloth for a day or until sprouts appear.

Misal Pav tastes best when it's spicy, but you can adjust the level of heat according to your taste preferences.

While assembling, ensure you layer the components correctly for the perfect taste experience.