Tuesday, April 28, 2009

Misal Pav

A Popular Maharastrian snack!


1 cup sprouted green gram(moong)

1 cup sprouted brown gram(matki)

1 tbsp red chilli powder

2 tsp tamarind pulp

3-4 tbsp oil

1 tsp mustard seeds

1 tsp hing powder

1 tsp turmeric powder

1 tsp cumin seeds

2 tsp coriander seeds

2 cloves

3 peppercorns

1' cinnamon

1/2 cup chopped onion

4-5 garlic cloves

1/2 cup grated coconut/ dessicated coconut

salt to taste

Other Ingredients

2 cups Chivada/pharsan

2 cups Sev

1 cup chopped tomato

1 cup finely chopped onion

½ cup chopped fresh green coriander

1 cup beaten curds

Slices of bread or Pav


  • Pressure Cook the sprouted pulses and then drain it and keep aside
  • Grind cumin seeds,coriander seeds,cinnamon,peppercorn,cloves to a fine powder
  • Heat 2 tsp oil, add onion, garlic and ginger and fry till translucent and then grind it along with dessicated coconut/grated coconut and little water to a fine paste and then keep aside
  • Heat oil in a pan or kadai, add mustard seeds when it starts to crackle add hing, turmeric powder and fry for a minute
  • Add ground paste and saute till the oil starts oozing out of the masala; then add red chilli powder, tamarind pulp, sugar, and salt & ground masala powder. Sauté for 2-3 minutes.
  • Add cooked sprouts and add 2 cups water. 
  • Bring it to a boil, cook on a low flame for 10 minutes.

To Serve the Misal

  • Place a couple of spoonfuls of misal in a bowl. Top it with a spoonful of chivada/pharsan & Garnish with 1-2 tsp chopped onion, tomato, coriander , fresh curd and sev
  • Add pav on a side dish. Your Misal Pav is ready to serve.