Who doesn’t love spicy food in India? When it comes to spicy food, Maharashtrian Misal Pav is a well known dish. This dish is easy to make and yummy to finish off! If you have never tried to make Misal Pav at home, enoy this recipe tonight!

Maharashtrian Misal Pav Recipe

Ingredients: We will use 2 cup Moth beans (also called Matki) as the base for our dish. For the gravy, we will need 1 onion, 4 cloves garlic, 2 inch piece of ginger, 1 tbsp dry coconut, 1 large tomato, 1 tsp jeera, 1 tsp mustard seeds, 1 tsp haldi, 1 tsp Kashmiri red chilly powder, 1 tsp dhaniya powder, 1 tsp garam masala, few curry leaves, salt, fresh coriander and a piece of jaggery.

We will also need some farsan/namkeen mix, a lemon and fresh pav on the side.

Method: Traditionally, the moth beans are cooked separately and the gravy is ladled on top while serving. But we will make one pot Misal to save time.

Start by soaking the moth beans overnight and then sprouting them in a linen cloth. Misal is made with moth bean sprouts. When the sprouts are ready, cook them in a pressure cooker with a pinch of haldi and salt. You may add a chopped potato if you like chunky Misal. While the moth beans cook, make your wet masala paste by grinding the onion, ginger, garlic and tomato together. Add in the coconut and a little water and grind again.

For the gravy, start by heating oil in a pan. Add in the tempering with jeera and mustard seeds along with the curry leaves. Now add in all the masala powders and allow to cook for a minute. Now add the wet masala paste and cook till the mixture releases oil. Now add your cooked moth beans, a small piece of jaggery and salt to taste. Allow the mixture to cook. You will need to add water to the mixture to get the required consistency. Cook for 10-15 minutes.

Serve a portion of the cooked Misal. Top it with farsan and coriander. Serve with fresh pav and lemon on the side. You may also use chopped onion/tomato as a topping. Enjoy!

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