Misal Pav Recipe

Serves:2-3
Prep time:20 mins
Cooking time:30 mins
Ingredients

• 6 Pav Buns
• Butter,to roast Pav

For Matki Usal

• 1 1/2 cups Matki(Moth beans) Sprouts,steamed
• 1 large Potato,boiled and cubed
• 1 Onion,finely chopped
• 2 tsp Ginger-Garlic paste
• 2 tbsp Spice paste(prepared as below)
• 1 tsp Kala Masala or Goda Masala or 1/4 tsp Garam masala
• 1/4 tsp Turmeric powder
• 1/2 tsp Red chili powder
• 5-6 Curry leaves
• 1/2 tsp Mustard seeds
• a pinch of Asafoetida
• Salt to taste
• 1.5 tbsp Oil

For Kat/Tarri(thin Gravy):

• 1 large Onion,chopped
• 2 Tomatoes,chopped
• 1/2 cup grated Dry coconut
• 4-5 Garlic cloves
• 3/4" Ginger,chopped
• 1 tsp Red chili powder
• 1 tsp Coriander powder
• 1/2 tsp Cumin powder
• 1/2 tsp Turmeric powder
• 1 tbsp Kala Masala or Goda Masala or 1/2 tsp Garam masala
• 1 tbsp chopped Coriander leaves
• 1/2 tsp Sugar
• 2-3 tbsp Oil
• Salt to taste

To serve:

• 1 cup Mixed Farsan
• 1/2 cup Kanda Poha or Poha Chivda
• 1/4 cup beaten Curd
• 2 Onions,finely chopped
• 1/4 cup chopped Coriander leaves
• 1 Lemon,cut into small wedges

Method
To prepare Kat/Tarri(thin Gravy):

1. how to make kat or tarri for misal
2. Heat 1 tbsp Oil in a pan and add chopped onions and fry until they turn slight golden brown in color.
3. Add garlic and chopped ginger and fry for a couple of minutes.
4. Add grated dry coconut and fry for 3-4 mins until it turns brown,do not burn it.
5. Add chopped tomatoes,coriander and cumin powder and fry until the tomatoes get mashed and form a pulpy mixture.It takes 4-5 mins.Cool the mixture completely and grind to a very smooth paste.Reserve 2 tbsp of this mixture to prepare Usal.
6. Heat 2 tbsp Oil in a kadai and add ground paste and fry again for 2-3 mins and add 3/4 tsp red chili powder, turmeric powder, kala(or goda masala) and salt and fry for another 3-4 mins.
7. Add 2.5 cups - 3 cups of water and boil it for 8-10 mins until the oil starts floating on top.
8. Add chopped coriander leaves at the end.
9. In a separate small pan heat 1 tsp oil and add 1/4 tsp Red chili powder and sugar and remove it from heat immediately and add this to the kat/tarri gravy,do not mix it.This step is optional but gives the authentic look of oily layer on top.

To prepare Matki Usal:
Matki usal recipe

1. To sprout Matki - Wash and soak matki(moth beans) for 6-7 hrs in water and wash it once with fresh water and drain the excess water and tie in a muslin cloth or use a sprout maker to make sprouts.It will take 12-15 hrs.
2. Steam the matki sprouts in cooker with a pinch of salt for 8-10 mins.
3. Heat oil in a kadai/pan and crackle mustard seeds and add asafoetida and curry leaves and fry for half a minute.
4. Add chopped onions and fry until they turn translucent.Add ginger garlic paste and fry until the raw smell goes away.
5. Add 2 tbsp of spice paste as prepared above and saute it for 2 mins.You can skip this step too.
6. Add steamed moth beans and boiled and cubed potatoes and fry for 2 mins.
7. Add turmeric powder, red chili powder, goda(or kala) masala and salt and fry it for another couple of mins.
8. Add 1/4 cup water and cover it and cook for 7-8 mins.The Usal should not be watery but should have slight gravy.

To roast pav:

1. Slice the pav buns and roast it slightly on tawa by applying butter or just warm it with out butter.

To assemble Misal Pav

1. In a deep plate add 2 ladles of Matki Usal and pour 1 ladle of Tarri/Kat(gravy) on top it.
2. Now add either 3-4 tbsp of Kanda Poha or Poha chivda on top of it evenly and top it with 2-3 tbsp of beaten curds.The addition of poha or chivda and curd is optional,you can skip it if you want but I love it this way.I am lazy to prepare poha with it so I usually add chivda to it.
3. Add a layer of finely chopped onions liberally and coriander leaves.You can squeeze lemon now or serve it in the plate.But do not miss to use the lemon in any case.
4. Add a layer of mixed farsan according to your wish.You can add either mixed namkeen or mixture or ghatiya whatever is available with you.But do not skip this layer.