Misal Pav

Misal Pav is a very tasty tongue tickler, which can be had at any time of the day, for breakfast, lunch, supper and dinner. A full meal in itself. A little indulgent yes, but nutritious too. I have skipped the pav and had it with brown whole wheat bread, which claims to be less harmful than the pav made of fine flour. Home made is the best no doubt, but this is available all over Mumbai, at the roadside stalls, small eateries and also a few restaurants which serve authentic regional cuisine. 

Ingredients

Ingredients

2 cups of sprouted Matki ( Moth Beans ) Pressure cooked to two whistles
2 onions finely chopped, 1 roughly chopped for grinding
4 green chillies
6 cloves of garlic
1 inch piece of ginger chopped
1 tomato roughly chopped
1/2 cup grated dry coconut
1 smal spoon of turmeric powder
2 tspoons of tamarind pulp
1 small bunch of coriander finely chopped
Salt to taste
2 tspoons of saar masala

To Make the misal you need  mixed farsaan,  thin variety of sev and some chopped onion, chillies finely chopped and finely chopped coriander, lime pieces to squeeze on top.

Method

In a mixer jar take 1 roughly chopped onion, ginger, garlic, coconut, tomato, chillies, turmeric powder, tamarind paste, some coriander and grind to a fine paste. Keep this ready.

 In a deep bottomed pan take some oil, add the 2 finely chopped onions, add some turmeric powder, saute till golden brown, then add the ground paste, add  salt, the saar masala, cook till it leaves the sides of the pan, add the cooked matki, add water and let it boil and cook well till it forms  a nice gravy. Add water only if required. 

Once the curry or usal is ready, in a bowl, take some usal, farsaan, finely chopped onion, chillies, and mix well, remove in a serving plate and garnish with some onion, sev and chopped coriander, add a dah of lime finally if you like it a bit more sour, savour it as it is or with whole wheat bread or pav. the choice is yours.