Misal pav

MIsal

Misal pav, the name that awakens one’s taste buds. Imagine spooning a morsel of layered soft Matki, crisp onions,  mashed potato and lots of farsan mixture, yum, isn’t it?

I had been meaning to blog about this recipe since long but couldn’t get to typing one. And now that we’re under the Corona virus lockdown, I decided to finally do it. So if you are, like us, sitting at home and wondering what to eat, you can definitely come along and make some Misal Pav.

What is Misal ?

Misal the word literally translates to mix. A mix of all the interesting ingredients of different taste. There is moth beans (matki) that is good source of protein, there is fibrous and crunchy onions, a hint of starch with potato and farsan to make in crunchy and slightly indulgent. All this is dry so a generous amount of Kat is spread to wet the ingredients and increase the spice level.

What is Kat?

Kat is the watery curry that is made of dry coconut, onions and tomatoes. This Kat is the major part of the Misal that can make or break the Misal recipe.

The traditional Misal is made with Kolhapuri chilies and Kolhapuri masala. However, you could still make a super tasty Misal with alternatives.

How to make it?

The recipe demands some preparation before hand. Wash and soak matki the previous day. After almost 10 hours, strain the water and wrap the matki in napkin or paper towel. This speeds up the sprouting of Matki.

Although the traditional recipe demands sprouting, you can make this recipe without sprouting too. You just need to soak for 15-20 mins before hand and then pressure cook.

Cook the matki with water and turmeric until it’s completely cooked. I would recommend cooking for 3 whistles. You can also use Instant pot with ‘Pressure cook’ setting for 15 mins on ‘High pressure’.

Once the matki is cooked, strain the matki and set aside. Reserve the water in which it is cooked.

Meanwhile, saute the onions and tomatoes in a saucepan along with ginger, chilies and garlic. Also roast dry coconut and coriander seeds until slightly brown. Grind this mixture to a smooth paste. I have used my oven to quickly roast the ingredients.

Misal

Take a deep pan to make tadka. Add oil, chilies and curry leaves (optional). Once the tadka is done, add the onion- tomato paste and the water reserved from the cooked matki. Add chili powder, Goda masala and salt as per taste. If you don’t have goda masala, you can either buy a Misal masala mix or make one with my Goda masala recipe. Add 2 tbsp of tamarind juice and 2 tbsp jaggery. The tamarind juice brings a tarty taste to the Kat. (highly recommended)

 

Kat

Adjust salt per taste. Mix everything together and let it simmer. Once it begins to boil, garnish with fresh coriander and turn off the flame.

In a flat pan, add the matki and salt and mix everything. Simmer until all the water evaporates.

Now the Misal is ready to assemble and devour.

Assembling the Misal:

We Maharashtrians take our Misal very seriously. Each layer of ingredients have to be assembled carefully so when you take a spoonful of the Misal, all the layers should be present in it. The misal- mix of all ingredients in the mouth is similar to a taste bomb exploding inside your mouth.

Step 1: Place a big spoon of matki in a deep serving bowl.

Step 1

Step 2: Sprinkle some chopped onion on to the matki. Make sure all of the matki is covered with Onions.

Step 3: Sprinkle mashed potato on to the layer of onions.

step 3

Step 4: Layer the bowl with a thick layer of crunchy poha chivda.

step 4

Step 5: Top it with crunchy namkeen mixture. ( You can skip this step if you want)

Step 5

Step 6: Now add Kat to the layers and some lemon juice.

Step 6

Some people like to dampen the entire bowl with plenty of Kat while some like to add the Kat slowly as required.

To add pav to the misal is your choice. I love the misal without the pav whereas my husband loves the carb 🙂

step 7

 

Misal pav
 
Prep time
Cook time
Total time
 
Misal is a mix of all things tasty and good. This is the traditional and detailed recipe that can be made for potlucks and parties
Author:
Recipe type: Lunch/Dinner
Cuisine: Indian
Serves: 4 people
Ingredients
  • For Matki
  • 1 cup of Matki/ Moth beans
  • 2 cup water
  • 1 tbsp turmeric
  • --------------------------------------------
  • For Kat
  • 1 large onion ( around 250 gms)
  • 2 small tomatoes (200 gms)
  • 100 gms of dry coconut
  • 4 cloves of garlic
  • 2 inch ginger
  • 50 gms coriander seeds
  • 4 tbsp oil (50 gms)
  • 1 tbsp of turmeric
  • 1 tbsp of chili powder
  • salt as per taste
  • 2 tbsp of Goda masala/ Garam masala
  • 2 tsp of mustard seeds
  • 2 tbsp of tamarind pulp
  • 2 tbsp of jaggery
  • -----------------------------------------------
  • For layers:
  • 1 medium sized red onion chopped fine
  • 1 medium potato mashed
  • 2 cups of poha chivda
  • 1 cup of Farsan of choice ( I use Bombay mixture)
  • 1 lemon quartered
Instructions
  1. Take sprouted Matki ( see blog for more details on sprouting matki)
  2. In a pressure cooker, add matki, water and turmeric and cook for 3 whistles. Once done, turn off the flame and let the pressure release naturally.
  3. ----------------------------------------------------------------------
  4. For making Kat:
  5. Heat a saucepan on low flame.
  6. Roast the dry coconut until slightly brown and transfer to a plate.
  7. Add coriander seeds and roast until you get fragrant aroma. Transfer this to a plate.
  8. Add 2 tbsp of oil and let it heat.
  9. To this add garlic and ginger and let it turn slightly brown.
  10. Once done, add onions and cook until they turn golden.
  11. After the onions turn golden, add chopped tomatoes and cook for 5 mins. Cook them with covered lid so that they cook soon.
  12. After 5 mins, turn off the flame and let it cool down for a few minutes.
  13. Once cooled, grind to make a smooth paste.
  14. In a deep pan, heat oil on low flame and add mustard seeds, red chilies, curry leaves.
  15. Once the tadka is done, add the paste and reserved water to the pan.
  16. Add chili powder, goda masala, tamarind pulp,jaggery, salt and mix everything together.
  17. Adjust the spices as per your taste. Ideally the Kat should be spicy.
  18. Once the Kat comes to rolling boil, turn off the flame.
  19. ---------------------------------------------------------------------
  20. To assemble:
  21. Take a fairly deep bowl. Add a layer of matki.
  22. After that add chopped onions and then mashed potatoes.
  23. Add chivda and farsan one after another.
  24. Add Kat to this bowl. Do not add too much of Kat. It should be just enough to be mushy
Notes
To make Kat have that signature oil layer (optional):

In a small tadka pan, heat oil on low flame.
Once the oil heats, turn off the flame and add 1 tbsp chili powder. Add this oil to get the oily layer on top of the Kat.

 

 

 

misal

If you try…

If you try this recipe and liked it, do share a picture with the hashtag #whenchaimetbiskit on Instagram or Facebook. Would love to know what you guys have been cooking ?



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