Misal pav (spicy curry with bread – “pav”) is a traditional Indian dish. It consists of spicy curry usually made of sprout of Mataki or white peas and chilly powder gravy called ‘Kutt’. The final dish is topped with Potato-Chiwda Mix, Farsan or Sev), onions, lemon and coriander (cilantro). It is usually served with bread toasted with butter

Misal from Maharashta,West India known for its high spice content and is particularly known as Misal Pav there are different version of Misal Pav such as Kolhapuri Misal,Nashik Misal,Puneri Misal, Khandeshi Misal and Nagpuri Misal name signifies area where this misal is served also you get Kalya Masalachi Misal, Shev-misal, Dahi (yoghurt)Misal, etc.

Being a Mumbaite, Misal Pav was my favorite snack especially for breakfast on Sundays. I lived in Shivaji park where Aaswad & Prakash restaurants served this spicy delicacy. After coming to US, there was no option but to learn to make it as I never liked the misal pav served in restaurants here.

Ingredients

Oil

1 cup white peas

2 onions chopped

1 tomato chopped

5 green chillies chopped

1 tsp mustard seeds

1 tsp cumin seeds

1 tbsp ginger garlic paste

Pinch of asafetida (hing)

1 tbsp red chilli powder

1 tsp cumin powder

1 tsp haldi powder

1 tbsp garlic coconut chutney

1 tbsp garam masala

1 tsp cinnamon and clove powder

Salt as per taste

For Serving

Farsan

Chopped Onions

Coriander

Lemon

Method

For White peas curry, firstly soak white peas for about 5-6 hours and boil them with enough water. Chop onions and green chilies and keep aside. Heat some oil in a pan and when it gets hot add mustard seeds. When they start spluttering, add cumin seeds, chopped green chillies and chopped onions.

Sauté well and add salt. Cook the onion till they are slightly golden in colour. Once the onions are browned, add ginger garlic paste, pinch of hing, turmeric, cumin powder, red chilli powder, pinch of garam masala (optional). Mix all the spices over a slow flame well. Add chopped tomatoes and sauté well. Once the tomatoes are nicely sautéed, add some water and when it comes to a boil, add the boiled white peas, and the ½ cup coarse paste of white peas. Mix well. Add enough water to adjust the consistency and bring it to boil.

Add ½ tsp of cinnamon and clove powder and mix. Remove in a bowl and garnish topped with farsan, chopped onions, chopped coriander leaves and zest of lemon juice. Serve hot with pav and a dash of butter.

Adapted from Vah Re Vah