Misal – Paav Recipe: A Spicy Maharashtrian Street Food Delight

2 Mins read
Vegan Misal Pav Recipe

​Experience the vibrant and fiery flavors of Maharashtra with our Spicy Maharashtrian Misal Pav recipe. Misal Pav is a beloved street food delight that hails from the heart of India, featuring a bold and aromatic curry made from a medley of spices, sprouted beans, and a delectable potato bhaji. Served alongside fluffy paav (bread rolls), this dish is a tantalizing journey for your taste buds, offering a burst of flavors and textures. Join us on a culinary adventure as we guide you through the process of creating this iconic dish, complete with garnishes of finely chopped onions, cilantro, and a dash of fresh lemon juice. Get ready to savor the essence of Maharashtra, one spicy bite at a time.

This Recipe is free from :

  • Wheat
  • Peanuts
  • tree nuts
  • dairy
  • casein
  • soy
  • egg
  • sesame
  • fish
  • shellfish

Ingredients For Misal Pav Recipe

  1. For Grinded Masala
  2. Dry coconut flakes – ½ cup
  3. Sesame Seeds – 1 TBSP – optional
  4. Poppy Seeds – 1 TBSP
  5. Vegetable oil – 1 Tsp
  6. Onion – sliced – 1 Big
  7. Tomato – sliced – 1 Big
  8. Garlic – 4-5
  9. Ginger – 1 inch

For Potato Bhaji

  1. Vegetable oil – 1 Tsp
  2. Mustard seeds – 1 Tsp
  3. Hing powder – ¼ Tsp
  4. Green chillies – 1
  5. Curry leaves – 4-5
  6. Onion – sliced – ½
  7. Turmeric powder – ¼ Tsp
  8. Potato – boiled – smashed – 3-4
  9. Salt to taste

For sprouts

  1. Sprouted matki – 1 cup
  2. Sprouted whole moong – ½ cup
  3. Kholapuri Kanda lasun masala – 1 TBSP
  4. Turmeric powder – ¼ Tsp
  5. Curry leaves – 4-5
  6. Salt to taste
  7. Water – 3 cups

For Curry (Called as Tarri )

  1. Vegetable oil – 1 TBSP
  2. Kholapuri Kanda Lasun masala – 1 TBSP
  3. Turmeric powder – ¼ Tsp
  4. Salt to taste.
  5. Water to adjust the consistency.

Garnish –

  1. Finely chopped onion
  2. Finely chopped cilantro
  3. Lemon juice
  4. Farsan or spicy mixture

Method –

For Grinded Masala –

  1. In a pan add dry coconut flakes, sesame seeds , poppy seeds. Dry roast on medium flame till they turn golden brown.
  2. In the same pan add another 1 TBSP oil, onions , tomatoes , garlic and ginger. Saute till the tomatoes are nice and mushy.
  3. Grind both together in a fine paste. Add water as needed.

For Potato Bhaji

  1. Heat a Pan on medium flame. Once hot add oil.
  2. Once the oil is hot add mustard seeds. Once they splutter hing powder.
  3. Add green chillies once they fry add curry leaves.
  4. Add onions. Saute for 1-2 minutes. Add turmeric powder and mix well.
  5. Add boiled cut potatoes and mix well.Add salt and mix well.
  6. Cover and let it cook for a 2-3 minutes.

For sprouts.

  1. In a pot add sprouted matki and sprouted whole moong. Add salt to taste , 3 cups of water. Mix well. Cook on medium flame till the beans are cooked. Strain the water and keep aside the beans and water for latter use.
  2. In a pan heat 1 Tsp of oil. Once hot add mustard seeds , hing powder , curry leaves. Add cooked beans .Mix well.
  3. Add 1 TBSP of kanda lasun masala , turmeric powder , salt just to taste. Remember we had added salt to beans when they were cooking.
  4. Mix well . Cover and cook for 2-3 minutes.

For Curry –

  1. In a pot heat 1 TBSP of vegetable oil. Once hot add the grinded masala. Mix well.
  2. Add 1 TBSP kanda lasun masala , turmeric powder , salt to taste . Mix well.
  3. Add the water left after straining cooked beans. Add more water if required. Bring it to a nice boil for 5-7 minutes.

To Assemble Misal

  1. In a wide bowl , Put a layer of potato bhaji. Add a generous layer of sprouts or beans. On top of that add a generous serving of curry . Garnish with finely chopped onions, finely chopped cilantro , fresh lemon juice . Add another serving on curry as a final layer.
  2. Serve hot with Slice bread or paav.

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