Moong Missal Pav: An Authentic Kolhapuri Dish
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Maharashtrian cuisines are famous for its spicy and flavourful recipes. Maharashtra is known for its street foods ranging from Vada Pavs to Batata Vada. The recipe shared here is a very famous breakfast dish of Maharashtra- Missal Pav. Every region has its own variant, whether it is Puneri, Kolhapuri, Nashik, or Nagpuri. There are two varieties of misal: the watery gravy known as Rassa and the thick, spicy sprouting mixture known as Ussal. Laal Rassa (Red Gravy), Kala Rassa (Black Gravy), or Hirwa Rassa are the available gravies (Green Gravy). The gravy is flavourful with lots of spices in it and tastes delicious. 

The spicy meal known as missal is highly well-liked in the Western Indian state of Maharashtra (Marathi: meaning "mixing"). The dish is typically consumed during breakfast, as a midday snack, or occasionally as a single dish dinner, frequently as a component of missal pav. It continues to be a popular snack since it is simple to make, uses inexpensive ingredients, and is nutritious. The taste of the missal might be mild or quite hot. There are also many other types. Missal is another well-liked street snack. The food is consistently served hot.

The dish comes from the Western Maharashtra/Khandesh border. Maharashtra's Nasik and Ahmednagar districts as they exist today. One of the best plant-based sources of protein is these beans. These include phenylalanine, leucine, isoleucine, valine, lysine, arginine, and a number of other important amino acids. Your body is unable to manufacture essential amino acids on its own.

It's significant to remember that sprouting modifies the nutritional makeup of mung beans because they are also consumed this way. In comparison to unsprouted beans, sprouted beans have fewer calories, and more free amino acids, and antioxidants. Additionally, sprouting lowers phytic acid levels, an antinutrient. Antinutrients can make it harder for minerals like zinc, magnesium, and calcium to be absorbed.

Ingredients:

  • 1 cup sprouted Brown gram (matki) 
  • 1 cup sprouted Green gram (moong)  
  • Pav for serving
  • 3 tbsps Oil
  • 1 medium Onion
  • ¼ tsp Asafoetida
  • ½ tsp Mustard seeds
  • ¼ tsp Turmeric powder
  • 10-12 Curry leaves
  • 1 tsp Coriander powder
  • 1 tsp Cumin powder
  • 1 tbsp Ginger-garlic paste
  • 1 tbsp Red chilli powder
  • Salt to taste
  • 3 green Chillies
  • 8-10 fresh Coriander sprigs + for garnishing
  • ½ cup Farsan
  • 2 tbsps finely chopped Onion
  • Juice of ½ Lemon

Method:

  • Heat oil in a non-stick pan. Finely chop onion
  • Add asafoetida and mustard seeds to the pan and let the seeds splutter. Add onion, mix and sauté for 1 minute
  • Add turmeric powder, curry leaves, sprouted brown gram and sprouted green gram and mix well
  • Add coriander powder, cumin powder, and ginger-garlic paste, mix well and cook for 1 minute
  • Add red chilli powder and mix well. Add 3 cups of water and salt, mix, cover, and cook for 2 minutes
  • Finely chop green chillies and add. Mix well, cover, and cook for 5-7 minutes
  • Roughly chop coriander sprigs and add. Mix well, cover, and cook for 5-7 minutes
  • Transfer missal into a serving bowl, and top with farsan and chopped onion. Drizzle lemon juice, garnish with a coriander sprig, and serve hot with pav

Served along with onions, lemon, and mint or tamarind chutney, this meal tastes wholesome.