Misal Pav Recipe, How to make Mumbai Misal Pav Recipe | Mumbai Streetfood
Recipe type: Main, Veg, Snack
RecipeCuisine: Indian
Serves: 4-5
 
Misal Pav recipe one of the traditional Maharashtrian dish and also a popular Mumbai Street Food!
recipeIngredient (used american measuring cup, 1 cup = 250 ml)
  • 2 cups mixed sprouts or moth bean sprout
  • 1 tbsp tamarind pulp or 3-4 kokam
  • 1 medium sized potato chopped finely
  • 1 tomato chopped finely
  • 2 tbsp red chili powder
  • two pinches of asafoetida (hing)
  • 1 tsp cumin seed
  • 1 tsp mustard seed
  • 10-12 curry leaves finely chopped
  • 1-2 medium sized onion chopped finely
  • 1.5 tbsp oil
  • 1-2 green chilies chopped finely
  • 1 tbsp ginger-garlic paste
  • 1 tbsp goda masala or as required
  • 1 tsp coriander seed powder
  • 1 tsp roasted cumin powder
  • 1 tsp garam masala powder
  • 2 cups water or as required
  • 1 tsp sugar
  • salt as required
For Garnish:
  • 1 medium sized onion chopped finely
  • few chopped coriander leaves
  • 1 cup mixed farsan or chiwda
  • few lime wedges
  • laadi pavs or buns as required
How to make the recipe?
  1. Rinse the mixed sprouts in a vessel with water.
  2. Then wash them under running water and drain the water.
  3. Put the mixed sprouts in the cooker along diced potato cubes, tomatoes, turmeric powder, red chili powder, salt and a pinch of hing.
  4. Pressure Cook the mixed sprouts up to 3 whistles with 3 cups water.
  5. Heat oil in a vessel. Add mustard seed, cumin seed and wait until they crackles.
  6. Add the rest of hing and half of curry leaves.
  7. Saute onion until changes color to light brown.
  8. Also, add sugar and salt.
  9. Now add the chopped onion, sugar, rest of curry leaves and green chilies.
  10. Put ginger-garlic paste. Fry until the raw smell diminishes.
  11. Also, add spice powder.
  12. Combine all nicely.
  13. Pour the tamarind pulp. Fry until the raw smell diminishes.
  14. Combine all nicely. Fry for 2 mins.
  15. Now add the boiled sprouts mixture.
  16. Also add the water left in the cooker if any or add water separately.
  17. Cook until the gravy thickens.
  18. Assembling:
  19. You could butter the pav or fry them in oil for 30 secs on each side. Pour the sprouts gravy half on the serving dish. Sprinkle some chopped onion, tomatoes, mixed farsan and lime wedges. Serve with buttered pavs. I just served mine with plain pavs (buns) and it was yum.
Notes
1. You could use matki (moth bean sprouts) or mixed sprouts.
2. If you don't have goda masala then use garam masala but the taste would differ.
3. Adjust the spices as per your taste and preference.
4. Generally the misal is of medium consistency so make accordingly.
Recipe by Flavors of Mumbai at http://www.flavorsofmumbai.com/misal-pav-recipe/