Misal Pav is traditional prepared in the central Indian state of Maharashtra. ‘Misal’ literally means a mixture. The dish is a mixture of spicy curry prepared of ‘matki’ or ‘moth beans’, boiled potatoes, onions, fresh coriander and ‘farsan’, which is another mixture of ‘Indian Savory snacks’ like sev, gathiya, peanuts, mathri, boondi, etc.

While ‘Kolhapuri misal’ is the spiciest of all, ‘Puneri misal’ is milder and may be little sweet at some places. Misal is served with pav or buns.

Ingredients: (Serves 4)

For Usal-

2 cups matki(moth beans),soaked overnight

1 tsp rai(mustard seeds),

1/2 tsp heeng(asafoetida),

1/2 tsp turmeric powder,

1 tsp red chili powder,

2 tsp Maharashtrian goda masala or garam masala,

1 tsp jaggery or sugar,

8-10 curry leaves,

Salt to taste,

Oil for frying.

For rassa or kat (spicy curry added to misal) -

2 medium sized onions, chopped,

1 tsp rai(mustard seeds),

1/2 tsp heeng(asafoetida),

1/2 tsp turmeric powder,

4 tsp red chili powder (for real spicy touch!)

2 tsp Maharashtrian goda masala or garam masala,

2 tsp tamarind pulp,

Salt to taste,

1/4 cup oil,

Water.

For garnishing -

Farsaan (Mixed Indian savory),

Sev,

Fried Groundnuts(Peanuts),

1 small onion chopped finely,

Some chopped coriander leaves.

Method:

Usal-

Drain the water from the soaked matki(moth beans)and leave them to sprout for another 5-6 hours. Once sprouted, remove and wash them.
In a pan, heat some oil, add mustard seeds and when they splutter add some heeng(asafoetida), curry leaves, turmeric powder and red chili powder. Add sprouted beans and some water. When they are soft, add goda masala/garam masala, jaggery/sugar and salt. Stir well and cook for some time.

For Rassa/Kat(spicy curry) -

In another pan, heat around 1/4 cup oil. Add mustard seeds. As they splutter, add heeng(asafoetida), turmeric powder and red chili powder. Add chopped onions. When they turn transparent, add 2 cups water. Cover and cook till it boils. Remove the lid, add goda masala/garam masala, tamarind pulp, salt and and mix. Bring it to a boil.

In a bowl, spread some usal. Arrange farsaan on top. Pour some rassa/kat(spicy curry) and garnish with coriander leaves, chopped onions, farsaan and sev. Serve immediately with pav or bread.

TIP:

Maharashtrians call the above curry ‘Usal’. This curry can be a mixture of two or more sprouted beans such as green chickpeas, black eyed beans etc.
Rassa/Kat is used to spice up the Misal, you can avoid it in your recipe if you do not eat spicy food, also reduce the quantity of red chilli powder used in the ‘usal’.

‘Usal’ (with a thick gravy) is also eaten with chapatis in Maharashtrian households.

My Mom-in-law made these delicious ‘Moong Dal Pakoras’ last evening. This snack is prepared from split green gram or dhuli moong ki dal. Since only few ingredients go in this recipe, it can be prepared without any hassles. We added it in Punjabi Kadhi but you can serve this as a tea-time snack.

Ingredients:

1 cup split moong dal (green gram) without skin; soaked in some water for 3-4 hours,

3-4 tbsp fresh coriander leaves; chopped,

1/4 tsp turmeric powder,

1 green chilli or red chilli powder to taste,

Salt to taste,

1/2 tsp baking powder (optional),

Oil for deep frying.

Method:

Grind the moong dal with green chilli or red chilli powder, turmeric powder, salt and little water, to prepare a medium thick batter of dropping consistency. Add chopped coriander leaves and mix well. Meanwhile heat oil in a kadhai (wok). Lower the flame to low-medium. Drop small bhajis (fritters) into hot oil, few at a time and fry until evenly golden brown on all sides and crisp. Drain on paper towels and serve hot as a tea time snack or add to kadhi.

Ingredients:

For the wadas -

1 cup dhuli urad dal (split black gram without skin), soaked in water for about

5-6 hours,

Salt to taste,

Oil for deep frying,

Hot water for dipping the wadas.

For the dahi -

2 cups yogurt,

2-3 tsp sugar,

A pinch of salt.

To garnish -

Ground cumin (jeera powder) and red chilli powder.

Method:

Grind the urad dal with some salt and very little water until smooth. The batter should be thick. Meanwhile heat oil in a kadhai for deep frying on medium flame. Drop a small portion of the batter into the oil to test if the oil is hot. If it surfaces the kadhai then the temperature is right, if it sticks to the bottom then you need to heat it more. But do not increase the temperature, prefer to wait for some more time. This would let the oil heat up at the right temperature and when you put wadas into it, they won’t burn.
Drop small portions of batter into oil and fry them on low-medium flame in batches at a golden brown color. Drain and drop them immediately into hot water. Dip them well.
Mix all the ingredients of dahi and beat well until sugar has dissolved completely.
While serving place wadas into the bowl, top with dahi (yogurt mixture) and sprinkle ground cumin and red chilli.

Suggestions -

1. If you like savoury wadas add chopped ginger, green chillies, coriander leaves to the batter.

2. If you like sweet wadas then add raisins and cashew nuts to the batter.

Our common love for food, drives me and my husband to South-Indian restaurants to have our Sunday breakfast. Sunday is our day to relax and gorge on food that we love. And what a way to begin the day. South-Indian breakfast mainly consists of Idli, Appe, Dosa, Uttappa and Medu Vada accompanied with chutney and sambar. Though Idli is not my personal favorite I love medu vada sambar. And we make it a point to order one to share, and I end up having it all See the photograph I clicked at one of our favorite South Indian joints.

Here is the recipe of Medu Vada.

Ingredients:

1 cup dhuli urad dal (split black gram without skin),

1 green chilli, thinly sliced,

1″ piece of ginger; finely chopped,

7-8 curry leaves,

A pinch of asafoetida,

1/2 tsp ground pepper,

Salt to taste,

Water as required,

Oil for deep frying.

Method:

Soak the urad dal in some water for 5-6 hours. Then grind it into a thick smooth paste. To check insert your index finger into the batter and press between your thumb. If you feel small the batter is still coarse grind it until smooth. Do not add water, we want a thick batter (not of pouring consistency). Heat oil in a kadhai for deep frying. Meanwhile mix all the other ingredients to the batter and prepare small vadas, with a small hole in the center of each vada just like a doughnut. (See pic) Then fry these vadas in batches on low-medium flame until crisp and golden in color. Serve with coconut chutney and sambhar.

Ingredients:

3 flour tortillas,

3 grilled chicken breasts; diced,

Shredded Romaine Lettuce leaves,

1 green/red Bell Pepper; finely chopped,

1/4 cup Caesar dressing,

Mayonnaise,

A dash of Rosemary,

Shredded Parmesan cheese,

Salt and pepper to taste.

Method:

Mix all the ingredients and divide them into three equal portions. Then spread on each flour tortilla, roll and serve.

TIP:

To prepare grilled chicken, marinate them with some rosemary, white wine and salt. Then grill until tender.