Misal Pav is a traditional Maharashtrian dish which makes for a great brunch or dinner!
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| USAL-MISAL PAV |
The saying is very true that you don’t miss
something till it is taken away from you!!
When I moved
out of my lovely Bombay to Delhi a couple of years back, I missed a lot of things about
Bombay like the midnight walks along Marine Drive, sitting with friends at
Bandra Bandstand, shopping at Linking Road and long drives to Lonavala and
Khandala !!
I used to
get very nostalgic thinking about the good times. That is acceptable !!
But what I didn’t think
that I would miss is the Food of Bombay, like the Vada-Pav, Pav Bhaji and the
Misal Pav !
Nothing
beats having steaming hot Misal Pav along
with a nice cuppa ginger tea in the foothills of Lonavala ! If you haven’t experienced
it, try it. You will fall in love with this culinary delight!
I made Misal
Pav as a surprise for my husband who particularly loves this dish!
Sitting at
the dining table, having Misal Pav and chatting about the old days...
My idea of a perfect end to a hectic day …..!
Ingredients:
100 gms Moth
Beans (matki)
2 medium
tomatoes (chopped)
2 medium
onions (chopped)
2 chillies
(chopped)
½ inch
Ginger (grated)
3 cloves of garlic
(grated)
3 tsp Canola
/Olive oil
4 cups water
Spices:
2 tsp cumin
seeds
1 tsp
mustard seeds
1 tsp chili
powder
2 tsp turmeric
powder
2 tsp
Coriander Powder
1 tsp garam
masala
Handful of
curry leaves
Salt to
taste
Garnish:
Finely
Chopped Coriander
Mixed Farsan
(Gujarati snacks) to taste
Chopped
onions
Chopped chili
Lime Wedges
Method:
Soak the
Moth Beans for at least 2 hours prior to cooking.
Prep the Ingredients
Prep all the
spices
Boil the
Moth Beans in a pressure cooker for 10 minutes. Keep aside.
In a thick
bottomed pan, heat 3 tsp of oil
Add the
cumin seeds and the mustard seeds. Allow to splutter.
Add the
onions, chilies, ginger-garlic and tomatoes.
Mix well and
cook till the tomatoes have softened.
Add the
remaining spices and mix well to incorporate into the mixture.
Now, add the
curry leaves. (normally, the curry leaves are added directly to the hot oil
along with the cumin seeds and mustard seeds. I added them at this stage since
I wanted the curry leaves to cook along with the Moth Beans)
Now, add the
cooked Moth Beans. Add water and salt.
Mix well.
Let it
simmer for around 10 minutes.
Garnish with
chopped coriander.
To assemble
Misal Pav:
In a deep
bowl, take a heaping spoonful of the moth beans.
Add the
Farsan, chopped onions, chopped chilies and coriander leaves to it.
Serve
immediately with bread.
