This is a classic working-man's food from Maharashtra, and every city claims that their version is the best. Sure enough, my hometown, Thane, is famous for it's "Mamletdar Misal", which I've only ventured a few times (it's pretty spicy). Here's the version I've been making that's been working quite well.
For the Sprouts: Wash and soak about a handful of each of these beans (or whichever ones you have on hand): Moong beans, Matki (or moth beans, or Turkish gram), green and/or brown chana (small garbanzos), white vatana (peas), whole masoor (lentil), a bit of small vaal (butter beans, small variety, but smaller quantity, since they tend to get bitter), and maybe some Kulith (horse gram, can't remember if I put it in). Soak the beans overnight, drain and tie them in a kitchen towel and leave them over a strainer for 1-2 days, till you get small sprouts. I usually make a big batch, and freeze half for another time, and it works great.
For the Masala paste: Dry roast about 2-3 tbsp of dried coconut flakes (unsweetened) until they turn light brown. Keep them aside. In the same pot, add oil, add sliced or large dice of a medium red onion, and saute for 3-4 minutes, until slightly brown on the sides. Add large pieces of 3-4 cloves of garlic, 1/2 inch piece of ginger, and saute some more. Add 1 medium tomato dices, salt, and saute till that softened. Remove, let cool a bit and blend along with the coconut flakes.
Make the Misal: Peel and dice one medium potato into 1/2 inch pieces. Heat some more oil in a pressure cooker. Add 1/2 tsp mustard seeds, once they splutter, 6-7 curry leaves, a big pinch of hing, 1/2 tsp turmeric powder, and add the masala paste. Saute for another 3-4 minutes till the masala paste starts oozing oil. Add 1 tbsp Goda Masala (this is a special spice mix from Maharashtra. can substitute with 1 tsp garam masala), 1 tsp corriander-cumin powder, 1/2 tsp red chilli powder (or according to taste), and 1/2 tsp paprika. Add the potatoes and saute for a minute or two. Add the sprouts, saute for a few more seconds, and then add about 2-3 cups of water and Salt. Add some chopped cilantro. Close the pressure cooker, and cook on medium flame for 2 whistles. After the pressure releases, check the consistency, and add more water and boil if needed. There should be a good amount of "rassa" or gravy, like a soup.
Toppings: Beat some plain yoghurt with a bit of water. Prepare some sweet and green cilantro-mint chutney. Finely chop one red onion. Cut up a lime. Open up a pack of Mix Namkeen of your choice (this is really really important for Misal), and some fine Sev.
To Serve: In a bowl, take some hot misal, add lime, yoghurt, chutneys, onion, namkeen and sev. Serve with Pav.
Here's the inspiration receipe:
http://www.madhurasrecipe.com/snacks/Misal-Pav
Pav:
I pretty much follow this recipe (except I make it in the Kitchenaid and always need a bit more liquid).
https://cookingshooking.com/pav-buns-recipe-eb/
Warm 3/4 cup milk in a measuring cup in the microwave. Add 1 tbsp sugar and 2 tsp yeast. Let it prove.
In a mixer bowl, take 2 cups of AP flour, 1 tsp salt, and 11/2 tbsp milk powder. Add the proved yeast mixture (and a couple more splashes of milk), and mix until it becomes pasty. Add 4 tsp butter and let the dough be kneaded until it's soft and supple. I cover the dough ball with a bit of oil, and put it back in the same bowl, cover with wrap, and let it rise for 45 minutes. Split into 16 balls, and shape into smooth balls (stretch from top and tuck in at the bottom). Butter a 9X9 square baking pan, and place the dough balls. Cover with wrap and let it rise for 45 minutes. At the 30 minute mark, remember to pre-heat the oven at 375. Once the rolls are risen, brush a bit of milk gently on top, and bake them in the oven for 15 minutes, until nice and golden. Once they are out from the oven, immediately brush some butter on top, let cool for a few minutes and enjoy the warm rolls.
This type of bread is essential for everything from Pav Bhaji, Vada Pav, Misal Pav, Dabeli, and so on.
For the Sprouts: Wash and soak about a handful of each of these beans (or whichever ones you have on hand): Moong beans, Matki (or moth beans, or Turkish gram), green and/or brown chana (small garbanzos), white vatana (peas), whole masoor (lentil), a bit of small vaal (butter beans, small variety, but smaller quantity, since they tend to get bitter), and maybe some Kulith (horse gram, can't remember if I put it in). Soak the beans overnight, drain and tie them in a kitchen towel and leave them over a strainer for 1-2 days, till you get small sprouts. I usually make a big batch, and freeze half for another time, and it works great.
For the Masala paste: Dry roast about 2-3 tbsp of dried coconut flakes (unsweetened) until they turn light brown. Keep them aside. In the same pot, add oil, add sliced or large dice of a medium red onion, and saute for 3-4 minutes, until slightly brown on the sides. Add large pieces of 3-4 cloves of garlic, 1/2 inch piece of ginger, and saute some more. Add 1 medium tomato dices, salt, and saute till that softened. Remove, let cool a bit and blend along with the coconut flakes.
Make the Misal: Peel and dice one medium potato into 1/2 inch pieces. Heat some more oil in a pressure cooker. Add 1/2 tsp mustard seeds, once they splutter, 6-7 curry leaves, a big pinch of hing, 1/2 tsp turmeric powder, and add the masala paste. Saute for another 3-4 minutes till the masala paste starts oozing oil. Add 1 tbsp Goda Masala (this is a special spice mix from Maharashtra. can substitute with 1 tsp garam masala), 1 tsp corriander-cumin powder, 1/2 tsp red chilli powder (or according to taste), and 1/2 tsp paprika. Add the potatoes and saute for a minute or two. Add the sprouts, saute for a few more seconds, and then add about 2-3 cups of water and Salt. Add some chopped cilantro. Close the pressure cooker, and cook on medium flame for 2 whistles. After the pressure releases, check the consistency, and add more water and boil if needed. There should be a good amount of "rassa" or gravy, like a soup.
Toppings: Beat some plain yoghurt with a bit of water. Prepare some sweet and green cilantro-mint chutney. Finely chop one red onion. Cut up a lime. Open up a pack of Mix Namkeen of your choice (this is really really important for Misal), and some fine Sev.
To Serve: In a bowl, take some hot misal, add lime, yoghurt, chutneys, onion, namkeen and sev. Serve with Pav.
Here's the inspiration receipe:
http://www.madhurasrecipe.com/snacks/Misal-Pav
Pav:
I pretty much follow this recipe (except I make it in the Kitchenaid and always need a bit more liquid).
https://cookingshooking.com/pav-buns-recipe-eb/
Warm 3/4 cup milk in a measuring cup in the microwave. Add 1 tbsp sugar and 2 tsp yeast. Let it prove.
In a mixer bowl, take 2 cups of AP flour, 1 tsp salt, and 11/2 tbsp milk powder. Add the proved yeast mixture (and a couple more splashes of milk), and mix until it becomes pasty. Add 4 tsp butter and let the dough be kneaded until it's soft and supple. I cover the dough ball with a bit of oil, and put it back in the same bowl, cover with wrap, and let it rise for 45 minutes. Split into 16 balls, and shape into smooth balls (stretch from top and tuck in at the bottom). Butter a 9X9 square baking pan, and place the dough balls. Cover with wrap and let it rise for 45 minutes. At the 30 minute mark, remember to pre-heat the oven at 375. Once the rolls are risen, brush a bit of milk gently on top, and bake them in the oven for 15 minutes, until nice and golden. Once they are out from the oven, immediately brush some butter on top, let cool for a few minutes and enjoy the warm rolls.
This type of bread is essential for everything from Pav Bhaji, Vada Pav, Misal Pav, Dabeli, and so on.
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