Heal the world, make it a better place, for you and for me and the entire human race.The legendary Micheal Jackson must have sang this in a different context but the current situation is no different. The world needs healing from the deadly CoViD19.
This lockdown, we cooked main course dishes, starters, took a quiz on Indian spices (Click Here if you missed the quiz), finger food etc but we din’t see a recipe for a breakfast dish. Let us cover the same through this post by learning how to make the Big Daddy of Breakfast in Maharashtra – Misal Pav.
The common misal becomes Puneri Misal if you have it in Pune and becomes the SPICY Kolhapuri Misal when you have it in Kolhapur. They taste different and its worth trying it locally.
We will learn to make Misal in the most simplest manner, with key ingredients, in a single pot and a pressure cooker. We know the maids are not coming in and you have to do the dishes. So along-with limited ingredients we will ensure we use limited vessels too.
So without wasting much time lets us take note of the ingredients.
Ingredients (For 6 People)
- Moth Beans or Matki – 1/2 Cup (Soaked Overnight)
- Mung Beans – 1/4 Cup (Soaked Overnight)
- Green Vatana – 1/4 Cup (Soaked Overnight)
- 4 – 5 tablespoon cooking oil (You can limit this to 3 if you are not fond of the spicy oily layer on top of the misal)
- 2 Medium Onions – Finely Chopped
- 2 Medium Tomatoes – Finely Chopped
- 1 tablespoon ginger garlic paste. You can also use finely chopped ginger about an inch and about 10-12 garlic pods.
- Coriander Finely Chopped
- 1 teaspoon mustard seeds (Rai Seeds)
- 8-10 Curry Leaves
- 3 – 4 Green Chillies – Slit or chopped as per your liking
- Farsan of your choice – Quantity as per your liking
- 5 teaspoons red chilly powder
- 1 and 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1/2 teaspoon dhaniya Powder
- 1 teaspoon jeera powder
- If you have goda masala at home do add about a teaspoon as well. Goda masala form an integral part of the authentic Misal recipe. If you don’t have this no problem, once the lockdown is over you might want to try the recipe again with the goda masala.
In a pressure cooker, add the moth bean, mung bean and the green vatana that we had soaked over night. Add 4 cups water, 1/2 teaspoon turmeric powder and 1 teaspoon salt. Pressure cook it on high flame for 1 whistle. Turn off the heat and keep this aside.
Heat oil in a kadhai. Temper the mustard seeds and curry leaves for about half a minute.
Add the chopped onions and saute until translucent. Add the ginger garlic paste and green chillies. Saute until the raw aroma of the ginger garlic paste goes away.
Now turn the heat to low and add the masalas one by one. Saute for about 30 – 45 seconds.
Now add the chopped tomatoes and cook for about 3-5 minutes or till the tomatoes become soft.
Now add the pressure cooked beans along-with the water. Mix well and cook on medium flame for about 15 – 20 minutes with lid on and keep mixing occasionally.
Your spicy misal pav will be ready to be savoured. Garnish with chopped onions and coriander leaves.
How to serve.
Take a bowl and fill it half with misal. Now add the farsan on top. Add some more gravy on top of the farsan. Garnish with chopped onions and coriander leaves. Serve hot along-with ladi pav. See the image below.