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Maharashtrian Spicy Misal served with pav, onion and lemon

Maharashtrian Spicy Misal Pav

Maharashtrian Spicy Misal Pav is a spicy breakfast or a mid-day snack consisting of sprouted beans curry topped up with onion, farsan, a dash of lemon, and enjoyed with some pav or dinner rolls.
5 from 3 votes
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Course: Breakfast, Main Course, Snacks
Cuisine: Indian, Maharashtrian
Keyword: Beans, Lentils, Pav, Sprouts, Vegan
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 8 people
Author: Renu Agrawal-Dongre

Ingredients

For Usal or the Bean Curry

  • 2 cups Sprouted and boiled Mung Beans -Moth Beans/Dried Peas
  • 1 medium-sized boiled potato cubed or mashed
  • 1 tablespoon Oil
  • 1/4 teaspoon Asafoetida - Hing
  • 1 teaspoon Mustard seeds
  • 1 teaspoon Garam Masala
  • 1//4 teaspoon Turmeric - Haldi
  • Salt as per taste

For Misal Masala Paste/Kolhapuri Paste

  • 2 medium-size finely chopped Onion
  • 1 tomato finely chopped
  • 1/2 cup fresh Coconut Grated or chopped
  • 3 tablespoon Oil
  • 1 teaspoon Hing
  • 2-3 tablespoon Kolhapuri Masala -Adjusted as per taste - If not available one can use Maharashtrian Mix Masala too

For Rassa

  • 3-4 tablespoon Misal Masala Paste/Kolhapuri Paste
  • 1/4 teaspoon Asafoetida - Hing
  • 5-6 Kokum soaked in ¼ cup water -Skip it if you do not have
  • 6 tablespoon Oil
  • 3-4 tsp Red chilly powder -as per taste
  • Salt as per taste
  • 5 cups Water as required

Assembling

  • Mix Farsan
  • Finely chopped onions as required
  • Coriander to garnish
  • Lemon
  • Preparation

Instructions

For Misal Masala Paste/Kolhapuri Paste

  • In a pot add the oil.
    3 tablespoon Oil
  • Once hot add asafoetida
    1/4 teaspoon Asafoetida
  • Now add chopped onion and cook till translucent.
    2 medium-size finely chopped Onion
    Translucent onion
  • Add coconut and let this cook for 5-6 minutes.
    1/2 cup fresh Coconut Grated or chopped
    Onions and coconut getting cooked
  • Coconut is done when it turns slightly brown.
  • Now add the chopped tomato, Kolhapuri Masala Powder/ masala mix and mix.
    1 tomato finely chopped
  • Let this cook on slow to medium until the masala starts releasing oil.
  • This will take around 8-10 minutes.
  • Switch off the gas and let it cool completely.
    The cooked masala paste mixture
  • Once cooled, using some water make it into a smooth paste.

For Usal or the Bean Curry

  • In a pot heat the oil.
    1 tablespoon Oil
  • Once hot add asafoetida and mustard seeds.
    1/4 teaspoon Asafoetida
  • Let mustard seeds crackle.
    1 teaspoon Mustard seeds
  • Now add the sprouted mung beans, mashed or cubed potato
    2 cups Sprouted and boiled Mung Beans, 1 medium-sized boiled potato cubed or mashed
  • Add Garam masala and salt.
    1 teaspoon Garam Masala, Salt as per taste
  • If require add water. We do not want a thin consistency of gravy.
    5 cups Water as required
  • Bring the mix to a boil and let it simmer for 5-10 minutes
  • Switch off and keep it aside.

For Rassa

  • Heat oil in a pot.
    6 tablespoon Oil
  • Once the oil is hot, add red chilly powder and turmeric and keep on stirring. Continuously stir it or else the red chilly powder will burn.
    3-4 tsp Red chilly powder, 1//4 teaspoon Turmeric - Haldi
  • Now add the Kolhapuri Masala paste and stir again.
  • Cook this again for 2-3 minutes stirring continuously, until you see the oil starts releasing.
    The tari in the making
  • Now add the kokum water mixture, water, salt.
    5-6 Kokum soaked in ¼ cup water, Salt as per taste, 5 cups Water as required
  • Bring the mixture to a boil.
  • Once boiled let the mixture simmer for 5 minutes.
    The curry
  • Switch off and let it cool.

Assembling the misal

  • In a serving bowl first, add 3-4 tablespoons of Usal or the bean curry.
  • Add ½-1 tablespoon of Misal Masala Paste/Kolhapuri Paste (Optional and can be skipped, depending on the spice level of the individual)
  • Now add 1 cup or 2-3 ladles full of rassa.
  • Add 2-3 tablespoons of mixed farsan, 2-3 tablespoons of chopped onion
    Mix Farsan, Finely chopped onions as required
  • Add around 1 teaspoon of lemon juice.
    Lemon
  • Garnish with coriander and serve with pav.
    Coriander to garnish

Notes

  • To make a proper misal one needs the amount of spice and oil.
  • A combination of Mung Beans, Moth Beans, or Dried Peas (Vatana). Though typically one uses a single type of beans, I find this way easier to feed fussy eaters.
  • If you cannot get fresh coconut replace it with desiccated Coconut
  • While assembling masala paste is optional.
  • The quantity of rassa, onion, farsan can be adjusted as per taste.
 
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