Misal Pao

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This is one of the most popular Maharashtrian breakfast, brunch or snack and also one of the most famous street foods. Misal is a spicy dish made with moth beans/matki sprouts or mixed sprouts and served with pao (Indian bun). 

There is a very famous restaurant in Thane by the name Mamledar which served the best misal pav where I grew up. Me and my friends would often go there to just binge on a plate of  the spiciest misal pav or as they call it zalzalit misal. This has the spiciest gravy (rassa) with a layer of spicy oil floating on the top. We would always have a competition on who could finish off the misal without sipping water in between. This heated binge session would then always conclude with a glass of nice chilled lassi. 

Well, after moving to the Netherlands I missed having this dish and so to relive those moments, I decided to make this super spicy, delicious street food. 

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SERVES: 3-4
PREP TIME: 10 mins

COOK TIME: 20-25 mins

• 1 cup matki sprouts/mixed sprouts
  
• 250 ml water
• 1½ tbsp oil
• 1½ cup onions (sliced)
• 1 cup large tomato (sliced)
• 5-6 garlic cloves
• 1 inch ginger (sliced)
• ¼ tsp turmeric powder
• ½ tsp red chilli powder
• 1 tbsp goda masala
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 7-8 curry leaves
• 1 tsp jaggery 
• salt to taste

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1. Cook Sprouts: In a pressure cooker add the sprouts, salt, turmeric power and water and cook on high flame for 1 whistle. Switch off the flame and let the cooker depressurize.

2. Make Base: Heat oil in a pan and add the sliced onions, roughly chopped ginger and garlic cloves and cook until the onions are slightly brown. Now add the sliced tomatoes and cook until the tomatoes turn mushy. Add some water to cool down the mixture. Add the cooled mixture in mixer jar and grind it to form a paste.

3. Make Misal: Add oil in a pan, once the oil is heated add mustard seeds, cumin seeds and allow them splutter. Add the curry leaves and freshly ground masala paste and cook this till the oil is released. Now add red chilli powder, goda masala and cook this mixture for 5 mins. Add the cooked matki sprouts and some water, salt and jaggery. Bring the curry to a boil. This will take 10-15 mins, until you see the oil rising to the surface. 

4. Plate: Pour the Misal in a bowl, garnish with some freshly chopped coriander leaves and farsan with a side of chopped onion and lemon. Serve it hot with some freshly toasted pav.

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