Misal Pav

I’m a true blue Mumbaikar, amongst those who feel Bombay is more of an emotion than just a city. Now that I’ve moved to the US, every memory of Bombay makes my face light up with glee! Recently a friend suggested that we should do region themed get-togethers and the focus should be on relishing regional delicacies and play regional games or discuss it’s culture/traditions. Just the thought of having a Bombay night made me crave for Misal Pav so so bad! And with food, the thought is not enough, cravings need to be taken care of. Could just not resist and made it upquick the next morning and what sigh! So nostalgic and happy my morning was, while he and I enjoyed a hot and fiery Misal Pav in our balcony (read: patio, ohh come’on it’s balcony in Bombay ;))

Misal Pav is a popular street food from Bombay, India which is essentially a runny, spicy sprouts curry topped with onion and savory crisps / farsaan (sev, gathiya) and eaten with pav (Indian bread)

MISAL PAV RECIPE

INGREDIENTS

1. 1 cup of sprouted moong/matki beans (or both)

2. Oil - 2 to 3 tablespoon

3. Asafoetida - a pinch

4. Mustard seeds - 1 teaspoon

5. Cumin seeds - 1 teaspoon

6. Onion - 1 Medium size, finely chopped

7. Tomato - 1 Medium size, finely chopped

8. Garlic - 4 to 5 cloves, minced

9. Misal masala/Goda masala - 2 teaspoon / generous amount

10. Coriander powder - 1/2 teaspoon

11. Lime juice - 1 teaspoon

12. Salt - as per taste

13. Jaggery/Sugar - 1/2 teaspoon

14. Coriander - handful, finely chopped

15. Farsaan - gathiya/sev/any savory mixture

INSTRUCTIONS

1. Heat oil in a pan. When the oil is hot, add mustard seeds and when they start to crackle, add cumin seeds followed by asafeotida. Lower the flame.

2. Now add minced garlic. Add in half the coriander leaves (adding in the beginning will enhance it's flavor). When garlic and coriander leaves turn slightly darker, add half the onions. When the onions turn pink, add chopped tomatoes.

3. Now add generous amount of misal/goda masala and coriander powder (you can add some masala before adding garlic and coriander too for enhanced color). Cook the mixture until it becomes mushy and starts separating oil.

4. Add in the washed and sprouted moong and give a good mix. Follow it by adding salt to it and let it cook for a few minutes.

5. Add around 2 cups of water to it, cook in lower flame for around 8 - 10 minutes or until the moong gets cooked.

6. Add some lime juice towards the end.

7. Garnish with the left coriander leaves and chopped onion. Also top it with the farsaan/savory mixture right before serving. Serve this with Pav and enjoy the hot and fiery Misal Pav!

NOTES

1. Note: Misal masala/Goda masala is available in stores. If you don't have it, you can make a temporary one: Dry roast 1 teaspoon each of coriander seeds, cumin seeds, sesame seeds, 2 dry red chillies, 1 /4 cup of dessicated coconut and mix them all in a grinder to a fine paste.