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medium Snacks/ street food

Misal Pav / Usal Recipe

Every now and then I find myself looking for something different to make . Specially in summers, as there are very few vegetables available . And it feels like everyday I am making either cabbage, beans or eggplants.  This is when legumes and pulses save the day! They are healthy, tasty and easy to make. The only thing that is needed, is a little pre-planning.  There is soaking and in some cases sprouting, involved in the preparation . But if you have the sprouts ready , it takes no time to put together a nice meal! A preparation on the same lines is Misal Pav, made from sprouted moth / matki .

I was visiting my SIL last month ,  when she recommended a place to have super spicy Misal Pav. They call it Katakirrrrrrr……..Misal in Pune . The moment you have the first bite , a whistle blows in your head and steam bursts out of your ears, I felt like a total steam engine. You can’t imagine how spicy it was! In spite of the fact that the one I tasted, was just medium spicy . But still people love to have it! It is a popular street food in Maharashtra , and you shouldn’t miss it if you are visiting Pune!

So Today I’ll be sharing with you Misal Pav / Usal recipe. But this recipe is much more healthy and much less spicy than the one mentioned earlier . It makes a  filling and a complete breakfast,  It can be equally enjoyed as a main course dish with roti or rice.

MISAL PAV / USAL RECIPE

Print Recipe
Misal Pav / Usal Recipe
Course snack
Cuisine indian
Prep Time 10 minutes
Cook Time 20 minutes
Passive Time 1 minutes
Servings
serving
Ingredients
For Plating
Course snack
Cuisine indian
Prep Time 10 minutes
Cook Time 20 minutes
Passive Time 1 minutes
Servings
serving
Ingredients
For Plating
Instructions
  1. Soak matki for 8 hrs. Strain the extra water out. Tie the matki in a cotton cloth and keep aside in a covered container overnight. Next morning, Your matki sprouts are ready!
  2. Take sprouted matki in a steel bowl and pressure cook it. After 1 whistle , simmer for 5 mins and keep aside.
  3. Soak tamarind in xbd cup water for 10 mins.
  4. Take a few drops of oil in a kadhai and roast garlic , ginger and onions ( one-by-one ) till they slightly change colour and texture. Keep aside in a plate to cool. When they reach room temperature , grind them to a fine paste in a mixer.
  5. Heat rest of the oil in the kadhai, add bay leaf, cloves and cinnamon. Fry for 30 sec. Add the onion, ginger and garlic paste and fry till the masala turns golden brown.
  6. Add coriander powder, red chilli powder, turmeric and salt. Fry for 1 minute.
  7. Add the cooked matki and 1 cup water. Bring it to a boil . Add a pinch of garam masala powder and tamarind pulp.
  8. Simmer for 5 mins and serve.
  9. Plating
  10. Take Misal in a bowl, Add farsan /sev / chiwda. Garnish with chopped onion,tomato,green chilli and coriander leaves. Serve hot with maska pav.
Recipe Notes

Tips

  • Pressure cook matki sprouts in a steel bowl without adding any water in the bowl. This prevents it from getting overcooked.
  • You can even use mix dal sprouts to make Misal, example mong dal , black channa etc.
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2 Comment

  1. Looks delicious.
    i didnt expect to see garlic in this recipe.
    With ginger garlic , bay leaves and garam masala – the taste is moving towards the north of India.
    Freshly cut onions will add wonders.
    must try

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