Misal pav is the one of the most delicious, Spicy, aromatic and famous street food of Mumbai. One can’t stop itself to eat this food. It took me very less time to master this recipe as my neighbors were maharastrians. Misal pav can be had for breakfast, lunch or at any time, in fact, it’s a complete food with a mouthwatering fragrance of spices and its lovely red gravy, with Indian whole bread called pav…. ufff….I am sure you will fall in love with the dish.
So let us start to prepare Mumba Misal pav – I am excited…For making Misal, first we have to make usal and then just sprinkle Farsan on to it.
Note: Soak the white peas overnight for this
Ingredients For Saute
1 Sliced Onion
1 Finely Chopped Onion
3/4 pods of garlic
5/6 Curry leaves
2/3 Dry Red chilies
1/2 tsp Cumin Seeds (Jeera)
2/3 Black Cardamon (Badi elaichi)
3/4 Black Pepper (Kalimirch)
1/2 tsp Sesame (Safed til)
1/2 Fennel seeds (Saunf)
1/2 tsp Poppy Seeds (Khas-Khas)
1 inch Cinnamon Stick (Dalchini)
2 Bay leaves (Tej Patta)
1/2 tsp asafoetida (Hing)
1 tbsp Coconut powder
1 Sliced Tomato
1 tsp Mustard Seeds (Rai)
2 tsp Red Kasmir Powder
Salt to taste
1 tbsp Oil for cooking
Grind curry leaves and garlic in a grinder to the paste and keep it aside. we grind the garlic and curry leaves, to avoid leaves and garlic chunks coming in a mouth.
Take a pan, heat the oil and add, Sliced Onions along with all the ingredients, leaving Red Kashmiri powder, coconut, and tomatoes.
Roast for 3 minutes till all the spices get blended and leave the aroma of it.
Put this mixture of spices in the grinder.
Grind it to the paste and keep aside.
In the same pan saute the coconut
Till it becomes Golden brown and keep this in small cup separately
In the same pan add sliced tomatoes and saute for 2 minutes and grind it to the paste.
Now take the pressure cooker add oil and mustard seeds, asafoetida (Hing)
Add garlic curry leaves paste
Add chopped onions and saute it for 2 mins
Add the grounded onions masala paste
Add tomatoes paste.
Add red kashmiri powder and saute for 2 minutes.
Add the overnight soaked white peas into it.
Pressure cook for 4 whistles. open the lid when whistle settles. Grind the golden brown coconut to the paste in a grinder.
Add the coconut paste, bring it to the good boil. or even one can give one whistle for reddish oily gravy.
Sprinkle some chopped onion, mixed farsan and lime wedges and serve misal pav with bread/ pavs. Serve hot, It is an amazing taste, it will spicy and tangy.