ZHANZHANIT MISAL PAV / झणझणीत मिसळ पाव

Spicy MISAL PAV is street food delicacy in Maharashtra. Tangy sour and spicy snack. Nowadays, many office canteens serve it for breakfast. Misal Pav is one of my favourite snacks or quick fix meal. It is super spicy, has a ton of texture and every bite is full of  flavour. I am sharing an easy recipe to make this at home using sprouted moth beans / sprouted moong beans.

Mumbai is famous for it's variety of street foods. Misal Pav is one of them, similar to the Mumbai Pav Bhaji and Vada Pav.  You can find people relishing this spicy meal with drinks at Mumbai beaches. Both Juhu and Girgaum chowpatty are filled with stalls full of street food. There are slight variations to this simple recipe depending on the place. For example, Recipe of Puneri misal is slightly different from recipe of Kolhapuri misal pav. It contains Poha or rice flakes instead of pav. Mamladar Misal served in and around Thane is much spicier. Dahi misal is served with yogurt to enhance its flavor. You can enjoy this at any Jhunka Bhakar kendra. These food stalls also help vendors from poor financial background make a living and provide fresh food to mill workers and daily wagers.

Misal Pav is a wholesome meal, that can be enjoyed as a nutritious breakfast or brunch. Misal is a spicy sprouts curry (usal) cooked with onions, tomatoes, ginger, garlic and coconut. This is then topped with onions, lemon juice, farsan and enjoyed with pav (dinner rolls).You can make with storebought goda masala but I made the masala from scratch. There are several ways to make misal pav, I follow this method as its simple and gives great taste too.

Here, we serve this misal recipe along with 'Pav' or 'Laadi' or Bun. You can serve with buns/ breads from the market.If you tried this recipe, Click on the stars ★ in the recipe card to let us know your feedback!  You can also click the recipe pic and share on Instagram and Facebook with hashtag #Kalpana's La Cucina.

📌📌 Watch the full video recipe here 📌📌

INGREDIENTS: 

For making fresh masala:

2 teaspoon Oil

10 Black Peppercorns

4 Cloves

2 tablespoons Coriander Seeds

1 teaspoon Sesame Seeds

1/2 teaspoon Cumin Seeds

2 Dry Red Kashmiri Chillies

1 Med. Onion, sliced

2 tablespoons Coconut Powder

1 Med. Tomato

For Misal :

1 Cup sprouted Matki

1/2 teaspoon Cumin Seeds

1/2 teaspoon Mustard Seeds

Pinch of Asafoetida

1 Onion, chopped

Few Curry Leaves

1 tablespoon Green Paste (green chillies, ginger and garlic)

2-3 tablespoons Kashmiri Chilli Powder

1 tablespoon Coriander Powder

1/2 teaspoon Turmeric Powder

1 tablespoon Amchur Powder

1 tablespoon Garam Masala

Salt as per taste

2-3 tablespoons Oil

For Serving:

Ladi Pav

Farsan

Finely chopped Onion

Finely chopped fresh Coriander

Lemon Wedges

METHOD:

 Preparation :

STEP 1 - In a bowl, take sprouted matki and add 1/4 teaspoon turmeric powder and 1/2 teaspoon salt. Mix it and pressure cook for 1 whistle.

STEP 2 - Let the pressure release.

For Making Fresh Masala : 

STEP 1- Heat a pan with 2 teaspoon Oil.

STEP 2 - Add whole spices, coriander seeds, cumin seed and sesame seeds and  roast for 1-2 minutes.

STEP 3 - Then add dry red chilli, sliced onion and roast it till onion turns light brown.

STEP 4 - Add coconut powder and roast for more 1-2 minutes.

STEP 5 - Transfer it to a plate and let it cool down.

STEP 6 - Add this mixture to mixer pot with chopped tomato and blend it to form a fine paste. Keep it aside.

For Making Misal :

STEP 1 - In mortar pestle add green chillies, ginger and garlic and make a coarse paste/ thecha.

STEP 2 - Heat 3-4 tablespoons oil in a pan.

STEP 3 - Add mustard seeds, cumin seeds and let them crackle.

*STEP 4 - Add pinch of asafoetida and curry leaves.

STEP 5 - Add chopped onion, curry leaves and roast it till raw flavour vanishes.

STEP 6 - Add green paste/ thecha and roast it well with onion on low flame.

STEP 7 - Now add freshly ground masala paste, mix it well and roast well for 3-4 minutes.

STEP 8 - Add dry spice powders and mix well.

STEP 9 - Add cooked sprouts and mix well.

STEP 10 - Add 2-3 cups of water, salt , mix it and let it cook.

STEP 11 - When it starts to boil, cover it and cook for another 5-7 minutes on low flame. You will see oil floating on the top.

STEP 12 - Switch off the flame and your misal is ready to serve.

HOW to Serve : 

STEP 1 - In a serving plate add misal .

STEP 2 - Add some farsan on it.

STEP 3 - Top it with some finely chopped onion and coriander leaves. Drizzle some lemon juice and serve it with pav. Always serve it when it is piping hot and enjoy...😍

NOTES : * This recipe requires 2 cups of sprouted moth beans. If you already have the moth beans, you can skip the sprout making process below.

* For making sprouts, wash and soak ½ cup of Moth beans or Matki overnight.

* If you don't have moth beans, its ok you can use green gram dal too.You can even use mixed sprouts.

* If your tomatoes are not very sour then add 1 tsp tamarind pulp.

* Reduce chilli powder if you prefer a mildly spiced curry.

* The gravy is little runny only.The oil on top should be poured on top while serving the curry.

* Squeeze lemon while serving.

* You can have the gravy with rotis too.

* You can even make the spice mix in bulk and store it.The measures mentioned here are for this recipe and you can add it fully.