Authentic misal pav recipe
AUTHENTIC MISAL – KOLHAPURI / KHANDESI /PUNERI / MAMLEDAR
Misal pav is a popular dish from Kolhapur, Maharashtra, India. It consists of misal and pav. The final dish is topped with farsan or sev, onions, lemon and coriander. It is usually served with bread or rolls toasted with butter and buttermilk or curd and papad.
INGREDIENTS FOR USAL
- Matki or mixed sprouts – 2 cup [washed , soaked and sprouted ]
- Chopped onion – 1
- Red chilli pwdr – 1 tsp
- Goda masala – 1 tsp
- Curry leaves – few
- Salt as per taste
- Mustard seeds – ½ tsp
- Turmeric pwdr – ½ tsp
- Asafoetida – a generous pinch
- Oil – 2 tsp
METHOD
Heat oil in a pressure cooker, add mustard seeds and let it crackle.
Add curry leaves + onion + asafoetida and fry till onions turn translucent.
Add chilli pwdr + goda masala + turmeric + salt and fry for few seconds.
Add the sprouts , add enough water and pressure cook upto 3 whistles. [cook it till soft ,dont make it mushy ]
Once cooled , transfer into serving bowl and keep aside.
OR
WE CAN JUST PRESSURE COOK THE SPROUTS WITH LITTLE TURMERIC + SALT UPTO 1 WHISTLE AS SHOWN IN THE ABOVE VIDEO .
INGREDIENTS FOR TARRI / KAAT / RAASA [ THIN GRAVY ]
- Chopped onion – 1
- Tomato – 1
- Ginger garlic paste – 2 tsp
- Grated and Roasted golden brown dry or wet coconut – 3 tbsp
- Cumin pwdr – ½ tsp
- Coriander pwdr – 1 tsp
- Chilli pwdr – 2 tsp or as per taste [ it has to be spicy]
- Garam masala – 1 tsp
- Goda masala – 1 tsp
- Turmeric pwdr – ¼ tsp
- Sugar – ½ tsp
- Oil – 2 tsp
- Salt as per taste
METHOD
Heat oil in a pan , add onion and fry till brown.
Add ginger garlic paste and fry till raw smell leaves
Add tomatoes and fry till oil separates.
Add chilli pwdr + coriander pwdr + turmeric + goda masala + garam masala + cumin pwdr + sugar and fry for few secs.
Add roasted coconut and mix well.
Off the flame .
Once cooled grind it to fine paste.
Take the paste in a pan and add 3 cups of water.
Keep on medium flame and cook.
Boil it for 2 minutes after the first boil.
Remove in a serving bowl.
INGREDIENTS FOR THE OILY LAYER
- Oil – 2 tbps to 4 tbsp [ depending on your health consciousness ]
- Red chilli pwdr – ½ tbsp [ use kashmiri red chilli pwdr ]
METHOD
Heat the oil and in a small pan .
Once it becomes hot ,off the flame. [ don’t allow the oil to smoke ]
After 40 seconds add the chilli and mix well.
Pour this on top of the tarri.
TIP – we can mix the chilli pwdr with 1 tbsp water and add it to avoid burning .
INGREDIENTS FOR SERVING
- Boiled and mashed / chopped pieces of potato – 2 [optional ]
- Farsaan / thick sev
- Finely chopped onion
- Finely chopped coriander leaves
- Lemon
- Curd [optional]
- Pav
METHOD
Take a big bowl , add few tbsp of usal , then pour the tarri on it .
Then add all the other ingredients one by one .
Serve it with pav or bread.
NOTES
- Some even have with curd.
- Adjust oil and masalas as per your requirement .
- Instead of goda masala ,you can use only garam masala.
- While serving instead of layering , you can serve all in a different bowl, so that members can adjust quantity as per their taste.
FOR GODA MASALA REFER HERE – Masale bhaat recipe
FOR PAV REFER HERE – Ladi pav recipe
FOR SPROUTS – wash the mixed beans or matki and soak it in water for 10 hrs. Dain the water , rinse it with clean water and drain the excess water . Keep it covered in a sprout maker or tie it a cotton cloth. Keep it in warm place for next 10 hrs.
OLD VIDEO
for more recipes click on the names below : –
- Sabudana khichdi recipe
- Usal
- SABUDANA VADA RECIPE
- Vada pav recipe
- Poha recipe
- Hara vatana ki sabji
- THALIPEETH RECIPE
- Vegetarian omlette recipe
- What to cook for breakfast ?
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