Jun 6, 2012

Posted by in Cooking, How To..... | 1 Comment

Misal Pav Recipe

Misal Pav Recipe

Misal Pav recipe

Misal Pav Recipe

Misal Pav Recipe

Misal pav is a spicy tasty break fast dish of Maharashtra which you will get at every restaurant in Mumbai and even in interiors of Maharashtra.  The meaning of Misal is mixture.  Mixture of those things that tastes hot and spicy.  Misal can be prepared in many different ways but I have developed my own way to prepare it.  My recipe will be especially helpful for those who do not like to eat sprouts at all.  I am sure that person will forget his /her dislike in respect of sprouts after eating this preparation.

 

Now we will see the ingredients required for it 

 

  • Mataki ( Haricot Bean) 1 cup (sprouted)
  • Moog ( Moog bean) 1 cup (sprouted)
  • Potatos 4
  • Onions 5
  • Garam Masala powder
  • Dried coconut
  • Green Coriander
  • Ginger
  • Garlic
  • Green chilies 15
  • Curry Leaves
  • Lemon
  • Farsan
  • Oil
  • Cumin seeds
  • Asafoetida
  • Turmeric
  • Salt to taste
  • Water
  • Sugar
  • Amchur powder
  • Pav

 

Misal Pav can be devided in three parts

 

  1. Mataki & Moog Usal
  2. Potato subji
  3. Kat (One type of sambar – Liquid that is served unlimited with Misal)- Particularly if you have ate missal in interiors of Maharashtra, you might know its importance in Misal.

 

Now we will see how to prepare Mataki & Moog Usal

 

Put some oil in pan and heat it on medium flame add cumin seeds, asafoetida, ,turmeric, curry leaves , Mataki and Moog and stir well.  Add six cups of water and let it boil.  When the pulses are half cooked remove the water from the pan along with one bowl of half cooked pulses (which can be used to prepare paste for Kat) and

add salt, garam masala , coriander leaves , dried coconut and half teaspoon of sugar.  Let it cook on low flame for some time and our Usal is ready.

 

Kat is prepared from the water removed from half cooked pulses.  For preparing Kat first make a paste adding ginger, garlic, green chilies, coriander leaves, and dried coconut along with one bowl of half cooked pulses.  Again heat pan add oil, heat it on medium flame, add cumin seeds, asafoetida and turmeric, curry leaves along with red chilly powder and the paste.  Add the water removed from half cooked pulses.  Add salt to taste, amchur powder and sugar.  Let it boil for some time and keep it aside.

 

Now prepare potato subji

 

Boil potatos, cut them in medium size pieces, marinate the pieces with the paste of ginger, garlic and green chillies.  Now heat oil in pan, add cumin seeds, asafoetida,  turmeric and curry leaves along with the potato pieces.  Add salt and sugar to taste.

 

Finely chop onions finely.  Cut lemon in four pieces.

 

 

Arranging the dish of Misal Pav

 

Step 1

 

Misal Pav Recipe

Misal Pav Recipe

 

  • First add usal and potato subji in plate

 

Step 2

 

Misal Pav Recipe

Misal Pav Recipe

 

  • Add ready made farsan small quantity

 

Step 3

 

Misal Pav Recipe

Misal Pav Recipe

 

  • Add Kat (Sambar)
  • Add chopped onion
  • Add finely chopped coriander
  • Serve it hot along with lemon pieces and pav.

 

Tips:

 

You can add chopped tomatos and in addition to farsan you can add Pohe or Chiwada- (another special dish of Maharashtra prepared from poha) as per your taste.

 

This unique dish can be prepared for small parties, get-together or can be a Sunday special recipe. All those who love tangy, spicy, and hot – fast food may prepare it at home to give special surprise to your family.

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