Preparation time:-20 minutes
Cooking time:- 20 minutes
Serves:- 6 to 8
Misal Pav/Spicy Curry with Bread Buns:-
Misal pav is a very famous and spicy Maharashtrian dish. Misal from Kolhapur (South west India) is very famous for its high spice contents and is known as kolhapuri Misal. Basically it is made of a sprout variety called 'Mataki'(Moth Beans) which is highly rich in protein.But the variations can be made using different sprout varieties like black eye beans, green peas, black chick peas etc. with more proportion of 'mataki'. This dish has two parts,1)Thick curry called 'usal' and 2) Spicy liquid curry called ' rassa'. In this recipe i have used only mataki Sprouts,but as mentioned above u can use mixed sprouts.When i was making this i Fergot to take photos of making Usal,then again i made little amount from the kept aside sprouts,so the quantity in photos during making Usal part is seen less..:).This is a best dish for potlucks or even as a party menu as it is very feeling. This is all time favorite dish for people in Maharashtra.So here is the recipe.
Ingredients:-
1)Sprouted and boiled moth beans (mataki) 2 cups (Cook the sprouted mataki (Moth beans) in a pressure cooker, until 1 whistles or until cooked)
2)Finely chopped onions 1 number (large size)
3)Chopped tomato 1 number (Medium size)
4)Tomato paste 1 and 1/2 table spoons
5)Finely grated Ginger 1 teaspoon
6)Finely grated Garlic 1 teaspoon
7)Oil 8 tablespoons
8)Cumin seeds
9)Red chili powder 3 teaspoons
10)Coriander powder 2 teaspoons
11)Garam masala 1/2 teaspoon
12)Turmeric powder 1/4 teaspoon
14)Salt to taste
For Topping:-
1)Spicy Mixture or Farsan(Indian snack) 1 to 2 cups
2)Finely chopped onion 1 number (Medium size)
3)Yogurt
4)Chopped coriander
Directions For preapring Rassa/Spicy liquid curry:-
1)Heat 5 table spoons of oil in a deep pan or kadhai
2)Add in cumin seeds,allow it to sputter
3)Add in 1/2 tea spoon garlic grated or paste,stir for a second
4)Add in 1/2 tea spoon Ginger grated or paste stir it for one to two seconds
5)Add in 1/2 of the chopped onions and fry till golden brown
6)Add in 2 tea spoons of red chili powder and stir well.
7)Add in chopped tomatoes,cook for 2 to 3 minutes.
8)Add in tomato paste,allow it to cook till oil starts to separate or till the raw smell of
tomatoes disappear.
9)Add in garam masala and turmeric powder mix well.
10)Add in coriander powder and mix well.
11)Add in 1/2 cup of coarsely smashed,boiled mataki,mix well and allow to cook for 3 minutes.
12)Pour in 2 cups of water preferably drained from boiled mataki and boil it for 3 to 4 minutes
on medium heat.
Directions For Usal:-
1)Heat 3 table spoons of oil in a deep pan or kadhai,fry remaining half of the onions,1/2 tea spoon ginger
1/2 tea spoon garlic till golden brown.
2)Add in 1 tea spoon of red chili powder,1 tea spoon of coriander powder and mix well
13)Add in the remaining boiled mataki ,add in salt and cook for 3 to 4 minutes.
14)After that transfer it in to a serving bowl.
How to proceed:-
Now we have everything ready to serve(Refer the picture),follow the following steps
1)In a bowl first serve Usal about 2 to 3 table spoons
2)Second,pour Rassa,enough to cover the Usal (Refer the pictures)
3) Third Add in the Farsan/Spicy mixture
4)Fourth add in yogurt about 1/2 to 1 table spoon
5)Fifth add in pnion about 1 to 2 teaspoons.
6)Sixth Some coriander
7)And finally serve with the fresh and soft pav or round bread rolls.
(I like 1/2 teaspoon sugar in it,mix everything and enjoy the spicy and tasty MISALPAV)
ENJOY!