Misal pav is a popular dish from Maharashtra. It consists of misal and pav. The final dish is topped with farsan or sev, onions, lemon and coriander. It is usually served with pav , and rounded off with a glass of chaas.
Main Ingredients: (serves 2 ) I cup boiled white vatana, pav ( also known as laadi pav in local language) and farsaan ( a mixture of sev, ghatia, fafda pieces and cornflakes )
Other ingredients :
1) 2 medium size onions-chopped
2) 2 medium size tomatoes- chopped
3) 1 tsp mustard seeds
4) 1 tsp ginger garlic paste
5) 4 to 5 curry leaves
6) 2 small green chillies
7) ½ tsp cumin seeds
8) 1 tsp Red chilly (lal mirch ) powder
9) 1/2 tsp turmeric ( haldi )powder
10) ½ tsp cumin ( jeera ) powder
11) ½ tsp coriander powder
12) 1/3 tsp garam masala
13) ½ tbsp Kashmiri red chilly powder 3 tbsp edible oil.
Preparation time : 45 minutes
Soak white vatana overnight , remove from water, add salt and turmeric powder and boil in cooker ( 4 to 5 whistles).
Masala gravy :
Heat 2 tbsp oil in a pan and then add mustard seeds. When they crackle, add cumin seeds, green chillies, curry leaves, chopped onions and fry for 2 to 3 minutes. Add ginger garlic paste and mix for ½ minute or so. Add the red chilly powder, coriander powder , turmeric powder , garam masala , and cumin powder. Add chopped tomatoes and cook for 2 minutes or till tomatoes turn soft. Your masala gravy is ready.
Add the vatanas boiled earlier, to the masala gravy, add a glass of water and simmer on low flame for 7 to 8 minutes. Add salt to taste. Lets call this vatana masala gravy
Tadka: Heat 1 tbsp of oil in a pan. Add Kashmiri red chilli powder and cook for few seconds.
Add the tadka to the vatana masala gravy prepared. Garnish with fresh coriander.
Serve in bowl. Add farsan/sev/bhujia ( as desired) , chopped onion , a bit of lemon juice, some more fresh coriander. The missal is now ready to enjoy with the laadi pav.
A glass of chaas to round off would be a perfect ending to an excellent snack.