Simple, traditional home cooking from the Konkan belt or coastal Maharashtra and Karnataka ranging from delightful pure vegetarian food to delicious coconut-based curries.
Well known Maharashtrian speciality, Misal Pav, popular snacky fare available at most inexpensive roadside eateries in Maharashtra. A wholesome finger-licking meal-in-itself, popular as breakfast fare, onepot meal or an instant hit at kitty parties, it is made with nutritious sprouted gram simmered to perfection in a tangy, curry with a special fragrant Maharashtrian masala.
While its origins are debatable and best left out, the plus point of this irresistible snack are the traditional layers that make up this Misal, which I would like to introduce you to.
The base layer is simply an aromatic, piping hot, sprouted moth beans curry or matki usal cooked with a traditional spice mix and tamarind paste.
The second layer is a thrilling spicy watery red curry or kat (tarri) again made with a special Misal masala to fire it up. I have used freshly ground spices here to amplify the intensity of flavours. Specially made as an accompaniment to the otherwise simple sprouts, the soft pav bread served along side when dipped into it, sends you straight into some seventh heaven.
The third layer is freshly chopped onions and coriander leaves to add some zing.
The final layer is a flavourful, crispy crunchy deep fried gram flour mixture or farsan with sev, gathia and chiwda.
A generous squeeze of lime on top completely accentuates the bold flavours of this dish. You can also have it with some cooling curds if you prefer to avoid spicy fare. A spiced potato fry is also included in some misal joints.
Various cities of the state have cooked up numerous versions to appease every palate and taste, with the Pune Misal being the least spicy of the lot and the Kolhapuri Misal being the spiciest. Nagpur Misal introduces a base layer of poha or beaten rice to make it heartier as a one dish meal.
There are also some unique versions today such as Tandoori Misal, slow cooked in an earthen clay pot, a Barbeque Misal or a Misal-Pav fondue that simply add some drama and popularize the dish.
So, there you have it, a steaming hot & fragrant, high-protein, snack topped with a variety of do-it-yourself layers that simply say PICK-ME-UP and leave you wanting for more!!
Would you like to see my other breakfast recipes for Kanda Pohe or Sabudana Khichadi too? Or do you prefer eggs ? Parsi Akuri or an interesting Eggs in a Nest ?
Recipe for Matki Misal Pav – Curried Sprouts’ Snack
Ingredients (Serves 4 Persons)
For boiling sprouts:
- 2 cups sprouted moth beans / matki
- ¼ teaspoon turmeric
- ½ teaspoon salt
- 3 cups water
Other Ingredients:
- 3 tablespoons oil
- ½ teaspoon mustard seeds / rai
- 1 teaspoon cumin seeds / jeera
- ½ teaspoon asafoetida powder / hing
- 8-10 curry leaves
- 2 green chillies, chopped
- 1 onion finely chopped
- 1 medium tomato, finely chopped
- 2 teaspoons ginger -garlic paste (I use freshly ground paste)
- 1 teaspoon red chilli powder or as per your taste
- ¼ teaspoon turmeric powder / haldi
- ½ teaspoon cumin powder / jeera powder
- 1 teaspoon coriander powder / dhania
- 2 teaspoons Maharashtrian Goda masala (easily available in stores)/garam masala
- 1 tablespoon tamarind paste
- 1 teaspoon brown jaggery / gud
- Salt to taste
- 2 cups water for cooking
- 1 tablespoon chopped coriander leaves
For spicy red masala curry (optional):
- 1 tablespoon oil
- ½ teaspoon mustard seeds
- Pinch of asafoetida /hing powder
- 4-5 curry leaves
- 1 onion, finely chopped
- 1inch ginger & 4 cloves garlic, made into paste
- ¼ teaspoon turmeric powder / haldi
- 2 tablespoons desiccated coconut /dry kopra
- 2 teaspoons red chilli powder
- powder (or as per your taste)
- ½ teaspoon cumin powder / jeera powder
- 1 teaspoon coriander powder / dhania
- 1½ teaspoons Maharashtrian Goda masala (if available) / garam masala
- 2 tablespoons tomato puree
- 1 teaspoon tamarind paste
- ½ cup water
- Salt to taste
To serve
- 2 cup farsan / sev -chivda fried mixture
- 1 onion finely chopped
- 2 tablespoons coriander leaves, finely chopped
- 8 pieces pav
- 1 lemon, cut into quarters
Procedure
- Boil the 2 cups sprouted moth seeds or matki with 3 cups water, turmeric powder & salt until soft & fully cooked, but not mashed. Drain and reserve the excess water after boiling.
- In a large kadhai or saucepan, heat 3 tbsp oil. Add mustard & jeera seeds & allow them to splutter. Add hing powder & stir for a second.
- Add chopped green chillies & curry leaves and sauté for 2-3 seconds.
- Add the chopped onion and sauté 2 minutes until translucent. Add the chopped tomato and stir.
- Add in ginger -garlic paste & salt to taste. Sauté then cover and allow it to cook until tomatoes are slightly mushy.
- Now add the spice powders namely, turmeric, chilli powder, coriander powder, cumin powder and Goda masala (if available) or garam masala.
- Add ¼ cup water & sauté on low flame for 2 minutes until spices turn aromatic & the oil separates along the sides of the kadhai.
- Add in the cooked matki sprouts along with the water it was cooked in, tamarind paste, small piece jaggery and check for salt & chilli powder. Give it a good mix.
- Also add water if required and adjust consistency to make a thick curry.
- Cover and boil on a low flame for 4-5 minutes. Once cooked, oil starts to float on top, indicating it is ready.
- Garnish with freshly chopped coriander leaves.
To make the spicy red gravy (lal rassa/tari):
- In a small kadhai or saucepan, heat 1 tbsp oil. Add mustard & cumin seeds & allow them to splutter. Add hing powder & stir for a second.
- Add curry leaves and sauté for 2-3 seconds.
- Add the chopped onion and sauté 2 minutes until translucent.
- Add in ginger -garlic paste and the spice powders namely, turmeric, chilli powder, coriander powder, cumin powder, desiccated coconut and Goda masala (if available) or garam masala.
- Fry the spices well until they darken and let off a beautiful aroma.
- Add tomato puree, tamarind paste, salt to taste and ½ cup water.
- Mix well and cook on a low flame, allowing it to come to a boil. Switch off the flame.
To serve:
- In a small serving plate or bowl, take 2 tablespoons matki usal (sprout curry).
- Top with chopped onions and coriander leaves over it.
- Pour a ladleful or more of the rassa or spicy red gravy along the sides.
- Top with some farsan or fried mixture of sev-gathia-chiwda.
- Finally, serve delicious Misal with pav and lemon wedges.
Note:
- Maharashtrian Goda Masala is readymade & easily available in stores the world over. Bedekar is one of the most popular and commonly available brands. Readymade Misal masala is also available in several stores today.
- Spice levels can be tweaked to your requirement.
The Culinary Konnoisseur 