Meena's Taste Mantra

Misal Pav - A spicy lentil based gravy along with Bread

Misal Pav is a traditional Maharashtrian Breakfast | Snack Option...this is a lentil based that is called the Usal...with the gravy masala...that is called the Tarri and then the garnish of fried Sev | Farsan along with chopped onions and coriander leaves with a dash of lemon juice..to make it Misal!

My sister makes awesome Misal Pav...my jiju loves these Mumbai Chaat | Street Food and since they stay in Bengaluru, they miss out on these Mumbai Specials. So there is a constant demand made for these treats!

This Misal Pav is made by her and the recipe as given by her. The photo credits go to her and my sweet little nephew! There is an outlet in Bengaluru where you get Pavs that are close enough to the taste of Mumbai Pavs...but not the same! So these guys really enjoy when they come to visit us! Amma as usual pampers them with all treats that are their favourites! Parcels of Mumbai Vada Pav, Kachori...is a must!

INGREDIENTS

Mumbai Pav

250 gms Moth Dal | Matki | Moth Bean, soaked overnight

1 tsp Oil

To taste Salt

For Masala

1 tblsp Oil

2 Onions, sliced

1 Tomato, sliced

4- 5 pods, Lahsun | Garlic

1 tsp Haldi | Turmeric Powder

1 tsp Red Chilli Powder

1 tblsp Dhania | Coriander Seeds

A pinch Hing | Asafoetida Powder

1 tblsp Jeera | Cumin Seeds

1/2 tblsp White Til | Sesame Seeds

1/2 Dried Coconut, grated

1 " Adrak | Ginger, finely chopped

1 tsp Garam Masala Powder

For Garnish

2 Onions, finely chopped

3 tblsp Farsan

2 Lemons | to taste

METHOD

Soak Moth Dal overnight. Wash and drain. Add minimum water, sufficient to cook the dal, oil and salt. Boil till moth is cooked. The dal should be firm but cooked.
For Masala Paste

In a kadhai, heat oil and add jeera.
When jeera splutters, add onion, til, red chilli powder, grated dried coconut, coriander seeds, haldi, hing, adrak and garam masala.
Saute till all the spices are cooked and give out a nice aroma. switch off the gas.
Transfer roasted masala to a plate and let it cool.
Once cool, grind the masala to a fine paste and keep aside.

For Usal

In the same kadhai, heat oil and add rai.
When rai splutters, add onion and saute for a minute.
Add ground Masala Paste, boiled moth dal and salt to taste.
Let this boil on medium flame for 2 minutes. The Moth dal should retain its firmness.
Switch off the gas.
Traditionally 3 to 4 tblsp of Oil is added and the same floats along with the Tarri on top of the Usal. We try to make it with bare minimum fats, so that it is tasty and healthy too!

For Misal Pav

In a serving bowl, add Usal by draining out the Tarri.
Top it with little bit of Tarri.
Garnish with chopped onions, farsan, freshly chopped dhania and lemon wedges.
Serve hot with Mumbai Pav.

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.