Misal pav is a Maharashtrian street food made from mixed sprouts. The word “misal” in Marathi language mean “mixture”. Usal or misal pav is a spicy curry served as breakfast along with pav(freshly baked Indian style dinner rolls). It’s a very healthy curry which is made from a variety of sprouts, potatoes and peas. It’s easy to make and has a lot of nutritional values. This dish can be eaten for breakfast or midday snacks and it’s extremely popular in entire Maharashtra.
A lot of streets in different cities comes alive during the late evening and one can feel the city’s pulse on it’s streets. Mumbai is one such city which has its pulse racing with street foods. It is hard to imagine Mumbai Street without those humble street food vendors. With a whole range of foods available there is no limitation to eating and feasting on them all!
Misal pav is usually made as a spicy curry of sprouted beans, potatoes and peas. It is topped with raw onions, crispy farsan, and some fresh coriander leaves. Squeeze in few drops of lime juice and this curry is an explosion of flavors and textures. Dunk a piece of pav(Indian style dinner rolls) in the spicy curry and pop it into your mouth, this is arguably the most delicious breakfast dish.
If you want to experience the taste the Indian street food, you must eat this misal pav. There is only one word to describe the taste of this dish – AMAZING!
2 cups mixed sprouts or 2 cups moth beans sprouts
3 large potatoes
2 large onions
2 green chilies
1 ½ teaspoon of ginger garlic paste
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 sprig curry leaves
1 teaspoon turmeric powder
1 tablespoon Kashmiri red chili powder
1 teaspoon coriander powder
1 teaspoon roasted cumin powder
2 tablespoon oil
3 tablespoon tamarind juice
Water as required
Salt to taste
For serving the misal pav
¼ cup finely chopped onions
¼ cup sev or farsan
1/3 cup finely chopped coriander leaves
Rinse the sprouts well. Peel potato skin and chop them into small pieces. Add sprouts, potatoes, 1 teaspoon red chili powder, salt and ½ teaspoon turmeric powder and pressure cook for 3 whistles.
In a small bowl soak lemon sized tamarind in 1/3 cup water for about 30 minutes. Then squeeze tamarind and extract the pulp, keep aside.
Heat oil in a wok. Add mustard seeds and allow it to crackle. Then add cumin seeds sauté until brown.
Add chopped onions, green chilies and curry leaves. Saute until onions turn soft.
Add ginger garlic paste and cook until raw smell of the paste is gone.
Add remaining spice powders, turmeric powder, Kashmiri red chili powder, coriander powder, goda masala, roasted cumin powder and cook for 10 seconds.
Add the cooked sprouts and potato mix. Smash it with the back of the spoon and cook for 2 minutes.
Add 1 cup water and bring it to boil. Reduce heat to low and simmer for 10 minutes.
Next add tamarind juice and salt to taste. Cook for another 10 minutes on low heat.
Finally garnish with finely chopped coriander leaves and remove from heat.
To serve misal pav – pour misal pav in a bowl, top with finely chopped onions, coriander leaves, farsan and squeeze quarter lime. Serve it alone side pav.