Misal Pav I 3 Tips for Perfect Kolahpuri Misal Pav I Street Food I मिसल पाव I Pankaj Bhadouria

Misal Pav I 3 Tips for Perfect Kolahpuri Misal Pav I Street Food I मिसल पाव I Pankaj Bhadouria

Misal Pav is a famous Street food from Kolahpur. But Misal Pav is no longer restricted to the city and is becoming popular all over the country.
What makes Misal Pav so special is that it is made from sprouted Moth Dal. A special wet masala is also made for the MIsal Pav that gives it all the flavour.
The Misal Pav is a dish that has a base of potatoes topped with the cooked sprouts. The speciality of the MIsal Pav is the Tarri or Kat that is poured over the dish. The Misal Pav is then topped with a lot of Farsaan and served with a Pav on the side to soak in all the flavours.


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Recipe :

Misal Pav
Preparation time : 30 Minutes
Cooking time : 45 Minutes
Serves : 6-8

Ingredients:
250g Moth (Matki dal, whole), sprouted
1/2 tsp turmeric powder
Salt to taste
6 cups water
For tempering the sprouts:
1 tbsp Oil
1 tsp Mustard seeds
1 tbsp Green chillies chopped
Cooked moth
½ tsp Turmeric powder
1 tsp Kashmiri red chilli powder
Fresh coriander a handful (chopped)
For paste:
2 tbsp oil
1 tsp cumin seeds
1 tsp shah jeera
1 tbsp coriander
1” cinnamon Stick
3-4 green cardamom
1 black cardamom
1 tsp Black peppercorns
3-4 cloves
10 cloves garlic
1 tbsp white sesame
1 tbsp Poppy seeds 2 small onions, chopped
1/4 cup dessicated coconut
For Tarri / Ka:
Oil ½ cup
Onions 1 big size (chopped)
2 tbsp Kashmiri red chilli powder
Turmeric powder ½ tsp
Prepared paste
Salt to taste
To Serve:
Boiled potaotes
Farsan
Coriander
Onion
Lemon
Pav

Method:
Pressure cook the sprouts with a little turmeric powder, salt to taste and 6 cups water for 1 whistle. Cool and drain. Use the stock for Tarri.
For the wet paste, heat oil in a pan. Add the whole spices and allow to splutter. Add the chopped onions, chopped garlic, and cook till golden brown. Add the desiccated coconut and sauté till golden, remove from heat, cool and grind to a smooth paste with a little water.
For tempering the sprouts, heat oil in a pan and add the mustard seeds. Splutter the seeds and add the chopped green chillies and sauté till fragrant. Add cooked sprouts, turmeric powder, chili powder and mix well. Remove from heat, add chopped coriander and set aside.
For the Tarri, heat oil in a pan. add the finely chopped onions and sauté till golden. Add the turmeric powder, red chili powder and the masala paste. Sauté till the masala leaves oil. Add the drained sprout stock and bring to a boil. Simmer for 10-12 minutes till oil floats on the top. Adjust seasoning and remove from heat.
To serve, place mashed boiled potatoes on the base of a plate, top with the sprouts. Pour the Tarri over it. Top with lots of Farsaan, chopped onions and serve with a pav on the side.

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