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🌶️ Misal Pav Recipe (Serves 4)

🥄 Step 1: Boil the Sprouted Matki
• 2 cups sprouted matki (moth beans)
• Add to a pressure cooker with 3–4 cups water + ½ tsp salt
• Pressure cook for 1–2 whistles
• Reserve the water (stock) after boiling – we’ll use it for the gravy

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🥔 Step 2: Batatechi Bhaji (Potato Sabzi)
• 4 medium boiled potatoes, peeled and cubed
• In a pan, heat 2 tbsp oil
• Add:
• ½ tsp mustard seeds
• ½ tsp cumin seeds
• Pinch of hing
• 8–10 curry leaves
• 2 green chilies, chopped
• ½ tsp turmeric
• Add potatoes and salt to taste
• Mix well and cook for 3–4 minutes. Keep aside.

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🥥 Step 3: Make the Watan (Roasted Masala Paste)
• Roast:
• 2 medium onions (whole, unchopped)
• 1 cup fresh grated coconut
• Roast on a tawa or open flame until deep brown (slightly charred is okay)
• Let cool, then grind into a smooth paste using a little water – this is your watan

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🍛 Step 4: Prepare the Kat (Spicy Gravy)
• Heat 3 tbsp oil in a pan
• Add:
• ½ tsp mustard seeds
• ½ tsp cumin seeds
• Add 1 large onion, finely chopped, and sauté until golden
• Add the watan paste and cook on medium flame until oil starts to separate
• Add:
• 1½ tsp Kashmiri red chili powder
• 1½ tsp garam masala
• 2 tsp Suhana Misal Masala
• Mix well and cook for 2–3 minutes
• Add reserved matki water (about 2 to 2.5 cups) and salt to taste
• Simmer for 5–7 minutes until flavorful and slightly oily on top
• Garnish with fresh coriander

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🍽️ Step 5: Assemble and Serve
1. In a bowl, add a layer of batata bhaji
2. Add a few spoons of boiled matki
3. Pour hot kat (gravy) on top
4. Add a handful of farsan/sev, chopped onions, and fresh coriander
5. Serve hot with toasted pav and lemon wedges

🌶️ Homemade Misal Masala Recipe (Dry Spice Mix)

🧂 Ingredients (Makes ~½ cup masala):
• 2 tbsp coriander seeds
• 1 tbsp cumin seeds
• 1 tbsp fennel seeds (saunf)
• 1 tsp black peppercorns
• 1 tsp cloves
• 1 small stick cinnamon (1 inch)
• 2–3 dry red chilies (spicy variety)
• 2–3 dry Kashmiri red chilies (for color)
• 1 tsp poppy seeds (optional)
• 1 star anise (optional, for extra depth)
• 1 tbsp dried grated coconut
• ½ tsp turmeric powder
• ½ tsp hing (asafoetida)
• 1 tsp dry ginger powder (or ½-inch dry ginger piece)

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🔥 Method:
1. Dry roast all whole spices (except turmeric, hing, ginger powder, and coconut) in a pan on low flame until aromatic.
2. Remove and let them cool completely.
3. In the same pan, dry roast grated coconut until golden brown. Cool.
4. Add all roasted ingredients to a grinder along with:
• Turmeric powder
• Hing
• Dry ginger powder
5. Grind to a fine powder.
6. Store in an airtight container for up to 1 month in a cool, dry place.

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✅ Usage:
• Use 2–3 teaspoons of this masala per serving (for 4 people) while making the kat (gravy).
• You can adjust chili levels to your taste (more for Kolhapuri-style).

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