Misal Pav

Have you ever taken a shot of the food for blogging and forgotten to add one of the main ingredients? It happens to me often. Usually it may be a side dish or a condiment which is not such a big deal. However, when I was taking the shoots for misal pav I knew I was forgetting something. Just couldn’t remember, even when I checked the pictures (yes now have learnt to do that, at the beginning was not in the habit of checking them).

Its only when we set down to enjoy the famous Maharashtrian Street food that I realized the pav was missing. I had guests so couldn’t go and do the whole set up again. I managed to take a photo of my plate with the pav. I think from now onwards besides the recipe I’ll have to jot down what I need for photography.

The rains continue, a dam called Patel Dam broke flooding Solai village, destroying homes and crops and killing 40 people. What is surprising that till this disaster occurred, no one ever disputed the fact that this dam built by a business tycoon to supply water for the flower and coffee farms in and around Solai was illegal. Now a whole can of worms opens up and in all this mud slinging between a philanthropist and the government the people of Solai are left homeless.

Sometimes the rains stop and you get to see beautiful sunrise or sunset. Today hubby caught a beautiful sunset on his mobile. Sharing the photo here. Natural beauty brings new hope and the courage to face a new day.

I’ve been to Mumbai ever so often and have enjoyed a variety of street food there.However, I missed tasting misal pav which is really a shame. I had misal pav recipe on must try list for so long. When Poonam of Annapurna suggested our FoodieMonday/Bloghop’s #144th theme as Maharashtrian Cuisine, I immediately went to the grocery shop to get some moth or matki. The usal can be prepared with sprouted moong, moth and I’ve come across recipes that also use other sprouted lentils. I wanted to use just moth. I don’t know what moth(not pronounced as in moth the cousin of the butterfly but as maath)is called in English. The beans are like the famous green lentils but a bit yellowish brown. Easily available in any Indian grocery shop.

The first step was to sprout the beans or moth. While sprouting moong is easier, moth is a bit difficult in this humid climate. If care is not taken they tend to go sticky and stringy very fast. It took 3 days to get nice sprouted moth.

The overall dish (yes served with pav) was so delicious that hubby and I were really wondering how we have missed having this in Mumbai. Any recommendations where we can enjoy misal pav during our next visit to Mumbai? The snack stalls at the ISKCON Juhu do not serve it.

Here’s the recipe for misal pav. I had to used my mother in law’s masala powder which besides other spices has the main ingredients for goda masala which are nagkesar and dagarphool. Next time will try making it at home as I’ll  have to get nagkesar(cassia buds) and dagarphool(rock flower) from India. There are two main parts to this street snack – usal (beans) and the gravy. The usal is served with chopped onion and tomato and a farsan. Farsan can be any savory fried snack like chevdo, thin sev or bhusu. Its served with untoasted or toasted soft bread called pav. The ras or gravy is usually pretty oily and chili.

5 cups of sprouted moth may sound a bit too much but remember that once its cooked it reduces in volume.

MISAL PAV/USAL PAV

Serves 6-8

For the usal:

5 cups of sprouted moth(matki)

1 large potato, boiled, peeled and diced (optional)

2 tbsp oil

1 tsp cumin seeds (jeera)

1 tsp mustard seeds (rai)

¼ tsp asafetida (hing)

1 sprig curry leaves

1 large onion, finely chopped

2 tsp garlic paste

1 tsp ginger paste

2-3 chopped green chilis, finely chopped(optional)

2 tsp red chilli powder

1-2 tsp goda masala

1-1½ cups water

1½ – 2 tsp salt

2 tbsp lemon juice

2 tbsp fresh chopped coriander

For the Kat/ras/rassa/tarri/gravy:

2-3 tbsp oil

1 tsp cumin seeds (jeera)

½ tsp mustard seeds (rai)

¼ tsp asafetida (hing)

1 large onion, finely chopped

1 tsp ginger paste

1 tsp garlic paste

2-3 tsp red chilli powder

½ cup fresh grated coconut

2 cups finely chopped tomatoes

2 tsp coriander powder

1 tsp cumin powder

1 tsp goda masala

1-1½ tsp salt

1 tbsp tamarind paste

1-2 tsp grated jaggery

3 – 4 cups water

1 tbsp chopped fresh coriander

To serve:

some soft pav (bread rolls)

farsan (chevdo, thin sev, Bombay mix)

2 tomatoes finely chopped

1 large onion finely chopped

some butter or ghee for the pav

some chopped green chillis

Preparation of the usal:

1. Tip the sprouted moth into a large plate or tray. Pick out any un sprouted beans or moth.
2. Add the sprouts into a pressure cooker. Add ½ cup water from the measured amount. Add turmeric powder. Close the lid of the pressure cooker and cook over medium heat till 1 whistle blows.
3. Switch off the heat. Open the pressure cooker lid when its safe. Alternately cook in a saucepan with water and turmeric till done.
4. Heat oil in a wide pan over medium heat.
5. Add mustard seeds and cumin seeds. When they begin to splutter, add curry leaves, asafetida and onions.
6. Stir fry the onions till they are soft and become translucent.
7. Add ginger and garlic paste. Stir fry for a few seconds. Add green chilis if using any.
8. Add red chilli powder, goda masala, diced potato and the sprouts. Add salt.
9. Mix and let it cook for 5-7 minutes. If necessary add some water.
10. When its semi dry add coriander, mix and leave on the side till required.

Preparation of the Kat/ras/rassa/tarri/gravy:

1. Heat 2 tbsp oil in a pan over medium heat.
2. Add mustard and cumin seeds. When they begin to splutter, add onion and asafetida.
3. Stir fry the onions till soft. Add ginger and garlic pastes. Cook for a minute.
4. Add red chilli powder, coriander, cumin powders, goda masala and salt.
5. Mix well. Add 1-2 tbsp of water.
6. Add the coconut and stir fry for 2-3 minutes.
7. Add chopped tomatoes.Cook till they become soft.
8. Put all the tomato mixture into a blender and blend to a smooth paste.
9. Add 1 tbsp oil to the pan. Let it become hot.
10. Add the tomato paste, water, tamarind and jaggery.
11. Mix well and let the gravy simmer for 10-15 minutes.
12. Add more water if its too thick. Add fresh coriander and mix well.

How to serve Misal Pav:

1. Heat the usal and the ras(Kat, gravy, raise, tarri).
2. Split the pav into two and toast lightly on a wide pan using some butter or ghee.
3. Spoon the usal into a bowl.
4. Add ras or gravy according to everyone’s preference.
5. Add some farsan.
6. Top it with chopped onion and tomatoes.
7. Sprinkle some chopped chilis if required.
8. Serve the usal with pav.

How to sprout moong or moth:

 

1. Take the required amount(I took 1 cup) of moong (green beans) or moth. Pick out any stones or rubbish from it.
2.  Put the beans into a bowl or a big tin. Add lukewarm water. The water level should be at one inch above the beans.
3. Cover the bowl or tin with a lid and leave it overnight in a warm place. Here in Mombasa leaving on the kitchen top is enough as its quite warm. In cold places the best place is the oven, microwave oven or geyser cupboard.
4. Next day drain out the beans and water into a wire meshed sieve or a steel one of you have any.
5. Wash the beans under running water. If you place is cold, then put the soaked beans in a thin cotton or muslin cloth and tie it much like a money bag. Put this in a colander. Put some water in another bowl about and inch deep. Rest the colander over it. It should not touch the water. Cover the colander with a lid. Place it in the oven or geyser cupboard.
6. In a warm and humid place its not necessary to tie the beans in a cloth as they get spoilt. Drain out the beans and water into a wire meshed sieve or a small colander.Place it over another bowl with water in it, about an inch deep. The sieve or colander should not touch the water. Cover the beans on top with a damp thick cloth. Place a lid over the cloth that is smaller than the colander. Place something heavy over it like a brick or mortar and pestle.
7. Wash the beans under running water after 8-10 hours.
8. Repeat step 5 or 6.
9. At night before going to bed repeat steps 7 and 8.
10. Next day repeat steps 7 and 8, in the morning, afternoon and night.
11. Depending on how warm it is the beans should have sprouted and should not be sticky. If you find the roots are not long enough repeat steps 7 and 8 again.
12. My green beans sprout well in 2 days and moth took 3 days.

 

Tips:

• Usal is usually very chilli (hot). However, I’ve made it according to my family’s taste.
• Use an equal amount of sprouted moong and moth if you like.
• Usal can be enjoyed on its own without the pav.

Check out my other street food recipes:

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