Misal pav - the absolute joy that awaits your taste buds! This dish from the streets of Maharashtra, India is a flavour explosion that will leave you wanting more. Maharashtrian cuisine is an integral part of the rich culinary heritage of India. It is known for its diverse flavours and use of aromatic spices. The cuisine of Maharashtra is heavily influenced by its geography, climate, and culture. Being a coastal state, seafood is a significant part of Maharashtrian cuisine, along with vegetarian and non-vegetarian dishes. Maharashtrian cuisine has a long history that dates back to ancient times. The cuisine has been shaped by the Maratha and Peshwa rulers who ruled the region. The Marathas were known for their love for food, and they brought with them a rich culinary tradition from their homeland.
Picture this: a bowl full of sprouted beans, cooked to perfection with a medley of spices and topped off with crispy sev, chopped onions, and fresh cilantro. Now imagine taking a fresh, fluffy pav - a type of bread - and dipping it into this delicious mixture, savouring every bite as the flavours dance around your mouth. But wait, there's more! You can customize your misal pav to your liking by adding a dollop of yoghurt, a squeeze of lime, or even some fiery hot sauce if you're feeling adventurous. And the best part? It's affordable, easily available, and oh-so-satisfying. Trust me, once you try misal pav, you'll be hooked! It's the perfect comfort food that's both hearty and spicy, just like a warm hug on a chilly day. So go ahead, give it a try and let your taste buds go on a delicious adventure. Misal Pav is a popular street food dish from the western Indian state of Maharashtra. It is a spicy, flavorful dish that is made with sprouted moth beans, onions, tomatoes, and a blend of spices, served with pav, a type of bread similar to a dinner roll.
The history of Misal Pav dates back to the 17th century when the Maratha Empire ruled over Maharashtra. The origin of misal pav, a popular Maharashtrian dish, is somewhat disputed, but it is generally believed to have originated in the city of Kolhapur in Maharashtra. There are various theories about who introduced misal pav, but none of them can be verified with certainty. One theory suggests that misal pav was first made by a local Maharashtrian family in Kolhapur, while another theory suggests that it was introduced by an immigrant from the state of Karnataka. Yet another theory suggests that misal pav was invented by a local restaurant owner. Regardless of its origin, misal pav has become a beloved and iconic dish in Maharashtra, and it is now enjoyed across the state and beyond. It typically consists of sprouted beans (such as moth beans or matki), topped with a spicy gravy made from onions, tomatoes, and a blend of spices, and served with pav (a type of bread similar to a dinner roll).
Over time, the dish became popular among the common people, and various regional variations emerged. The most famous of these is the Kolhapuri Misal, which is named after the city of Kolhapur in Maharashtra. Kolhapuri Misal is made with spicy, oil-rich gravy, and is typically served with pav, chopped onions, lemon wedges, and farsan (crunchy fried snacks). The gravy is made with a variety of spices, including cumin, coriander, turmeric, and red chilli powder, and is usually topped with some form of potato or other vegetables.
Another popular variation is the Puneri Misal, which originated in the city of Pune. Puneri Misal is milder in flavour than Kolhapuri Misal and is typically served with a sweet and tangy topping made with tamarind and jaggery. Misal Pav has become a staple breakfast or brunch item in Maharashtra, and it is often served in small street-side eateries known as "Misal Pav centers." It has also gained popularity outside of Maharashtra, and can now be found in other parts of India and even in some Indian restaurants abroad.
Ingredients
- 1 cup mixed sprouts (moong, matki, chana, etc.)
- 2 tbsp oil
- 1 onion, chopped
- 1 tomato, chopped
- 2-3 green chilies, chopped
- 1 tsp ginger-garlic paste
- 1/2 tsp turmeric powder
- 1 tsp red chilli powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- Salt to taste
- 2 cups water
- Chopped coriander leaves for garnishing
- Lemon wedges for serving
- Pav buns
For tempering
- 1 tbsp oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- A pinch of asafoetida (hing)
- Curry leaves
Method
- In a pressure cooker, add mixed sprouts, 2 cups of water, and salt. Pressure cook for 2-3 whistles or until the sprouts are cooked.
- In a pan, heat oil and add chopped onions. Saute until onions turn translucent.
- Add chopped tomatoes, green chillies, ginger-garlic paste, and all the dry spices. Saute for a minute or until the tomatoes are soft and mushy.
- Add the cooked sprouts along with the water in which they were cooked. Mix well and bring it to a boil.
- In a small pan, heat oil for tempering. Add mustard seeds and let them splutter. Then add cumin seeds, asafoetida, and curry leaves. Pour this tempering over the misal.
- Garnish with chopped coriander leaves and serve hot with pav buns and lemon wedges.