Spicy tomato stew with moth sprouts and topped with Indian croutonsMisal Pav is a very popular street food/breakfast from Maharashtra. Healthy and spicy, there are a few different versions of making this, depending on the region. Misal is a medley of sprouts, a spicy broth and a crispy topping, served with fresh sweet buns (pavs).
I’ve never had misal pav before but had been wanting to try this from a long time now. A few days back I found this recipe in one of my old dairy, and I tried it immediately. I had no clue its such a wonderful dish, and will surely be making this more often!
1. Freshly ground spice mixture.
2. Stir frying the sprout mix (usal)
3. A spicy and tangy tomato broth (kat).
The three are then topped with Indian fried savory mixes (namkeen/farsan), which is then collectively called as Misal, and served along with fresh sweet buns (pavs).
This recipe may look daunting because of its length, but is actually a very quick and easy to follow recipe. Enjoy my version of hot and spicy Kolhapuri Misal Pav!
Cooking time-20 min
Serves – 4
- Moth/Matki sprouts – 3 cups
- Refined oil/tel – 3 tsp
- Mustard seeds/rai – 1/2 tsp
- Cumin seeds /jeera- 1 tsp
- Curry leaves – 8
- Asafoetida /hing- 1/4 tsp
- Chili powder /mirch- 1/2 tsp
- Turmeric/haldi – 1/2 tsp
- Salt/namak – 1 tsp
For the dry spice mix (masala)
- Refined oil/tel-1/2 tsp
- Cloves /laung-6
- Pepper corns/sabut kali mirch- 8
- Cinnamon /daalchini -1/3 inch
- Cumin seeds /jeera -1 tsp
- Coriander seeds /sabut dhaniya -1 tsp
- Sesame seeds /safed til -1/2 tsp
- Fennel seeds /saunf -1/4 tsp
For the broth (rassa/kat)
- Coconut, dessicated and dry roasted – 1.5 tbsp
- Tomatoes, chopped – 2
- Ginger, chopped – 1/2 inch
- Kashmiri Red Chilies, whole -4
- Tamarind /imli – 1 /2 inch
- Misal Masala-1 tsp*
- Turmeric /haldi -1/3 tsp
- Chili powder /mirch -2 tsp
- Jaggary/gur-1 tsp
- Salt /namk -1 tsp
- Water- 3 cup
- Refined oil-3 tbsp
For garnishing and serving
- Sweet Buns (Pav) -8
- Mixed Namkeen – 4 tbsp
- Fresh Cilantro – 2tbsp
- Lemon wedges – 4
- Sweet Chutney – 4 tbsp (optional)
- Yogurt – 3 tbsp (optional)
- For the Dry Masala (Can also use readymade masala )
- Heat a tsp oil in a pan and add all the spices listed under For the dry spice mix (masala).
- When the cloves start swelling up, remove the spices and grind to make a fine powder.
- Take out in a bowl and keep aside.
- For the Sprouts/Usal
- Wash and pressure cook sprouts* with 2 glasses water for 2 whistles or till almost cooked (al dente).
- Heat 1.5 tbsp oil in a pan and add mustard seeds and cumin seeds, and when the seeds start crackling add asafoetida and curry leaves.
- Now add turmeric and boiled sprouts, then add salt and chili powder, saute for few seconds.
- Add 1 cup water, cover and cook till water almost dries up.
- Take out in a bowl and keep aside.
- For the Broth
- Grind tomatoes, kashmiri chilies, tamarind and the roasted dessicated coconut together and make a fine paste.
- Heat 4 tbsp oil in a pan and add the tomato paste and saute till oil separates from the sides.
- Now add the dry masala, misal masala**, chili powder, turmeric, jaggary, salt and 3 cups of water.
- Boil the broth for around 3-4 minutes.
How To Serve-
MY TIPS and NOTES–
1-*To make moth sprouts-
Wash and soak 1 cup moth beans overnight in 4 cup water. Next day drain the water ,cover with a muslin cloth and keep covered for 2 days to sprout them.
2-**Misal masala, is easily available in Indian stores and you can substitute it with garam masala.
3-You may substitute moth/matki sprouts with mungo (moong), black gram, dried green peas or with mixed sprouts.
4- You may also add some boiled potato cubes, crispy potato chips, roasted salted peanuts on top of the misal.
5 -If you are short of time then you may use readymade goda masala or Kolhapuri masala instead of freshly roasting and grinding the spice mix.
6 -Add yogurt and sweet chutney if you find the broth a bit too spicy for your taste.
7-Misal also tastes great with steamed rice .