Misal Pav Recipe | Maharastrian Misal Pao Recipe – NewsEverything Food

Aarthi
Aarthi
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Misal Pav Recipe with Step by Step Pictures. Delicious Misal Pav is a moong sprouts sabzi or gravy which has a tangy, sweet and spicy note to it. 

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Maharashtrian Misal Pav Recipe

Misal Pav is a moong sprouts sabzi or gravy which has a tangy, sweet and spicy note to it. It is normally served along side with some pav rolls.

About Misal Pav Recipe

Misal pav  is a popular dish from Maharashtra, India. It consists of misal (a spicy curry usually made from moth beans) and pav (a type of Indian bread roll). The final dish is topped with farsan or sev, onions, lemon and coriander (cilantro). It is usually served with bread or rolls toasted with butter and buttermilk or curd and papad. It is served as a breakfast dish, as a snack and also as a full meal.

Misal pav is a popular Indian dish from the state of Maharashtra. It is made up of misal (a spicy curry made from moth beans) and pav (a type of Indian bread roll). Farsan or sev, onions, lemon, and coriander are sprinkled on top of the finished dish (cilantro). It is typically served hot with toast with butter and buttermilk or dahi and papad. It can be eaten for breakfast, as a snack, or as a full meal.

What is Misal Pav

Misal Pav benefits include being protein-rich, fiber-rich, and nutritious due to its unique ingredient combination. But here are a few facts about this eclectic dish that you probably didn’t know: It is a popular Indian delicacy from the Maharashtra region. Its a fiery curry made with moth beans or simply misal.

This is the first time i am making it and i would say it is quite delicious. Normally they make it little different. The gravy would have lots of oil floating on top. But since we are making it at home we can reduce it considerably.

Normally they use goda masala in this. But still i don’t have that i used normal spices which we have to make this. It is easy as well. This makes a whole meal by itself. Very nutritious too.

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I would call this as indian chilli without meat. This is perfect when served hot with some pav on the side.

Ingredients for Misal Pav Recipe 

Moong Sprouts 

Moong Sprouts are not the same as Soybean Sprouts. Mung bean sprouts are the thin, edible shoots that sprouted mung beans produce. They have a crunchy texture and a subtly sweet flavour and can be eaten raw or slightly cooked. They’re most commonly found in Asian cooking.

Turmeric Powder 

The turmeric root is quite bitter, but has an almost citrusy taste, compared to the powder. Turmeric also has something of a sweet taste, and it is quite earthy. When you use the powder, you’re unlikely to notice the texture unless you use a substantial amount, but it is somewhat gritty.

Pav Buns 

Pav buns or pao are essentially small loaves of bread introduced to India by the Portuguese. Pavs are always made commercially with maida or all-purpose flour.

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Hope you will give this a try and let me know how it turns out for you.

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If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.

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Misal Pav Recipe | How to Make Misal Recipe (Maharashtrian Misal Pav Recipe)

Aarthi

Misal pav is a sweet and tangy curry served with pav rolls. This is a highly nutritious meal on its own. It is a kind of indian chilli without the meat.

Prep Time 10 mins

Cook Time 40 mins

Total Time 50 mins

Course Main

Cuisine Indian

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Misal Pav Recipe Step by Step pictures

1)Take moong sprouts in a pressure cooker

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2)Add water

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3)Add turmeric powder

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4)Add salt

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5)Cook for 1 whistle. Let the steam release all by itself. Open the lid and set this aside.

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6)Heat oil in a kadai

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5)Add in onions

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6)Add in ginger garlic paste

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7)Saute for 2 mins or so

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8)Add in tomatoes

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9)Cook that till mushy

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10)Cover and cook

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11)Now it cooked down.

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12)Take it in a blender and puree

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13)Puree till smooth

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14)Heat oil in a kadai

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15)Add in cumin seeds and curry leaves

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16)Add in spice powders

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17)Toast the spices in the oil

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18)Add water

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19)Cook till oil separates

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20)Now the oil has separated

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21)Add onion tomato masala

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22)Mix well

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23)Cover and cook on low heat

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24)Cook till oil separates

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25)Add tamarind juice

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26)Add salt to taste

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27)Add in jaggery

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28)Mix well

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29)Add cooked sprouts

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30)Add cooking liquid.

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31)Cover and simmer

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32)You have to cook till oil floats on top.

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33)Spoon this in a bowl

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34)Add onions

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35)Add coriander leaves

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36)Add in sev or any crunchy snacks

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37)Enjoy with some pav.

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Frequently Asked Questions

What is the difference between misal pav and USAL Pav?

There is some confusion between misal pav and usal pav, and some people use them interchangeably, but there are significant differences between the two. Misal pav is a spicier version of usal pav with sev, chivda, farsan, chopped onions, coriander leaves, and lemon juice on top.

Who invented misal pav?

It was invented in the 1960s by Keshavji Gabha Chudasama, a native of Mandvi, Kutchh.



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