Misal Paav is a famous traditioanal Maharastrian dish. It is basically a spicy dish which is made with sprouted lentil ‘Mataki’.
It has many versions such as Kolhapuri Misal, Nashik Misal, Nagapuri Misal, Khandeshi misal. Well as like every Maharashtrian I also like this dish so much so I thought to share my receipe with you all.. hope you will give it a try and like it 🙂
1 1/2 cup Mataki /Moth Beans(Soaked and sprouted)
to make rassa :
1/2 tsp Cumin
1 1/2 tsp Red chilli powder or as per taste
1/2 tsp Garam masala
Salt as per taste
1/2 tsp turmeric
2 1/2 tbs oil
1/4 tsp Asefoetida
Lemon as per taste
Handfull coriander leaves finely chopped
1/2 Onion finely chopped
1 Cup Farsan mix
Wash mataki , drain water. In a Kadhai and add 1/2 tsp oil, Turmeric, Asefoetida, Mataki and salt, mix well and cover the lid; keep it for 10-15 min on low flame till its soft, if its burning add 2-3 tbsp water and let it cook.
In other hand take the coconut roast it till little golden brown and keep aside, now roast the onion add 2-3 drops of oil so it will cook fast, now add Garlic cloves and ginger, Roast for few sec and keep aside. Roast coriander seed and bay leaf just for few seconds. place all roasted and other masala ingredients in a mixi and grind it to paste, add little water if necessary.
Now In a pan take oil add cumin, Add the masala paste and saute till masala leaves oil on the side, add red chilli powder and garam masala mix well. add 3-4 tbsp water so masala will not stick to the bottom and it will leaves oil and nice color at the end. Now add the steamed Mataki, mix well and add 5-6 cup of water, Let it boil on high flame. Now decrease the heat to mediun low and let it cook till oil separates and water decreases( you will see oil on surface of curry called as tarri).
Our Misal is ready 🙂
While serving take Misal, topped with onion, farasan and garnish with coriander leaves and serve along with paav and lemon slice.