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Misal-usal pav Maharastrian style (Kolahpuri misal-pav) Recipe

Recipe By Esha Purswani

Do you like Street food ? I just lovvvvve them…i know its not only me.. i think for many of us, the word “Street food” brings smile and excitement, makes mouth water and ticks the brain to make a long list of yummies to eat, in your next outing. Does “Misal Pav” too feature in that list? “Usal ~ Misal Pav” is relished as a breakfast as well as a snack throughout Maharashtra. It’s one of the popular street food in Maharashtra. Yummy. drooling right … Then why delay..enjoy them making at home, in a more hygienic and better way. Yes, the process is bit lengthy but not all difficult. Here goes the recipe..

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Misal-usal pav Maharastrian style (Kolahpuri misal-pav)
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Ingredients for Misal-usal pav Maharastrian style (Kolahpuri misal-pav) Recipe

  • As Required For sprouts / matki( moth beans)/any sprouts
  • 1/4 cup 1 big cup moth bean
  • To Taste Salt
  • 0.06 tsp Turmeric / haldi powder
  • As Required For Kat / Raasa (thin Spicy Gravy) Masala(dry roast)
  • 0.06 cup dry coconut / kopra / kobbari cut into small pieces
  • 1/2 tsp 2-3 tsp coarinder seeds
  • 1/4 tsp jeera / cumin seeds
  • 1/4 tsp saunf / fennel
  • A Few few methi-fenugreek seeds
  • 1.25 Pieces 5-6 nos Byadg/Kashmiri chillies for deep color
  • A Few few black pepper
  • 1/4 tsp White sesame seeds / White til
  • 1/4 tsp poppy seeds / khus khus / gasgase
  • 1/4 Pieces 1 no candoman
  • 1/4 Pieces 1-2 cinnamon
  • 1.25 Pieces 5-6 nos Cloves
  • 1/4 Pieces 1 small piece chakri phool
  • 1/4 Pieces 1 small pc stone flower/kaalu hoovu
  • 0.13 tsp Turmeric powder /Haldi
  • As Required For Kat / Raasa (thin Spicy Gravy)
  • 1 tsp 4-5 tsp oil
  • 1/4 g 1 big onion sliced
  • 1.50 g 6-8 flakes Garlic
  • 1/4 inch Ginger 1 inch sliced
  • 3/4 g 2-3 medium tomatoes chopped
  • 0.13 tsp Mustard
  • 0.13 tsp Cumin seeds/ jeera
  • 1/4 Sprigs few curry leaves spring
  • 1/4 Pinches a big pinch hing
  • 1/4 tsp red chili powder based on your preference ( but make a bit spicy)
  • 1/4 Pieces amla size tamarind (soaked in water)
  • 1/4 Inch little jaggery
  • to taste Salt
  • sprig Few sprigs coriander chopped
  • As Required To serve
  • 1/2 As Required Pav buns
  • As Required no need to roast
  • 1/4 As Required Onions very finely chopped
  • 1/4 As Required Tomatoes very finely chopped
  • As Required Coriander leaves very finely chopped
  • 1/4 g small wedges lemon
  • As Required Farsan / Mixed Namkeen / Mixture / Mixed Namkeen / Mixture
  • 1/2 Tbsp thick curd

Directions: Misal-usal Pav Maharastrian Style (kolahpuri Misal-pav) Recipe

  • STEP 1.Sprout and cook :
  • STEP 2.1.How 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. Keep it closed as such in a warm place or tie in a muslin cloth and keep in hot case or use a sprout maker to make sprouts.It will take 12-15 hrs.2.n a pressure cooker, add a tsp of salt, Haldi and 2-3 cups water .. pressure cook for 1-2 whistle.
  • STEP 3.Prepare Masala:-
  • STEP 4.1.Dry roast dry coconut pieces till crisp. Keep aside.
  • STEP 5.2.Next add all dry spices one by one ie Dhania, Jeera, Saunf, Methi, Kashmiri Chilli, few peppercorns, white sesame seeds, khus khus, elaichi , dalchini, cloves, star anise and Dry roast till aromatic .
  • STEP 6.3.Keep aside to cool.
  • STEP 7.4.Heat 1 tbsp Oil in a pan and add chopped onions, garlic and ginger. Saute until onion turn slight golden brown in color.
  • STEP 8.5.Add tomatoes , little salt and saute till mushy.
  • STEP 9.6.Switch off and cool completely.
  • STEP 10.7.Once cool , add fried dry coconut, sauteed dry masala to the onion tomato mix. Grind to a very smooth paste.
  • STEP 11.To prepare Kat / Tarri / Rasa (Thin Spicy Gravy):
  • STEP 12.1.To prepare spicy gravy / rasa .. take a kadai and keep little more oil say 4-6 tsp oil . Temper mustard, jeera and curry leaves.
  • STEP 13.2.Before adding spices, If the oil is too hot, keep the pan away from the flame / keep the flame in low. Add hing , haldi and red chilli powder . Give it a quick stir. Note to keep the flame on low, else masala will burn.
  • STEP 14.3.Add ground masala and mix everything .
  • STEP 15.4.Saute masala nicely for 5-6 mins till raw smell goes and oil starts separating from it.
  • STEP 16.5.Once masala is nicely sauted , add lots of water and mix well .
  • STEP 17.6.Add salt to taste, little jaggery and tamarind extract. Let this gravy/rasa boil well nicely on medium flame.
  • STEP 18.7.When the gravy is boiling , add cooked matki to it , mix and continue to boil on sim for 2-3 mins . The consistency should be watery, so add more water if required.
  • STEP 19.8.Lastly garnish spicy rasa with chopped coriander leaves .
  • STEP 20.To serve Misal Pav:
  • STEP 21.1.Pour 1 -2 ladle of piping hot Rasa /Tarri (gravy) with cooked sprouts . Sprinkle liberally finely chopped onions,few pcs of chopped tomato and coriander leaves. Drizzle few drops of thick curd / lime (optional).
  • STEP 22.2.dd a layer of mixed farsan or namkeen according to your wish.Serve them hot hot with pav (buns) and a lemon piece. ( No need to roast pav )
Nutrition
value
278
calories per serving
14 g Fat10 g Protein27 g Carbs10 g FiberOther

Current Totals

  • Fat
    14g
  • Protein
    10g
  • Carbs
    27g
  • Fiber
    10g

MacroNutrients

  • Carbs
    27g
  • Protein
    10g
  • Fiber
    10g

Fats

  • Fat
    14g

Vitamins & Minerals

  • Calcium
    130mg
  • Iron
    5mg
  • Vitamin A
    44mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    141mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    1mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    122mg
  • Manganese
    1mg
  • Phosphorus
    203mg
  • Selenium
    12mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Esha Purswani