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Jan 9, 2012

Misal (Misal Pav)

Misal with pav is a famous maharashtrian dish which can be had as a breakfast or as a snack or a evening tiffin. The pav bread gives a filled up feeling like pav baji.  Farsan (mixture) is added to the prepared ras (gray liquid), garnished with coriander leaves & finely chopped onions and served along with a bread called Pav.

Ingridients :-

  1. Dried yellow peas (Vatana) - 1/2 cup
  2. Onion (Sliced) - 1 No.
  3. Onion (finely chopped) - 1 no.
  4. Tomato (finely chopped) - 1 No.
  5. Cloves - 3 Nos.
  6. Pepper - 1/2 tsp
  7. Red chilli - 4 to 5 Nos. (or as preferred)*
  8. Cinnamon - 1" stick
  9. Dry coconut grated - 2 tbsp
  10. Garlic pods - 2 big
  11. Farsan (mixture)- 1 cup
  12. Coriander leaves - 2 tbsp
  13. Oil
  14. Water - 2.5 cups 
  15. Salt to taste
  16. Kandha Lasun masala powder - 2 tsp (optional)-a spicy masala powder.
  17. Pav Bread or plain bread slices
* I used kashmiri chillies along with the normal red chilli to add colour to the ras. Kashmiri chilli powder or deggi mirchi powder can also be used.

Procedure :-
  • Soak dried yellow peas (Vatana) overnight or for 6 hours, pressure cook adding little salt & keep ready.
  • In a kadai, dry roast the grated dry coconut till golden colour. transfer to a plate and allow it to cool.
  • In a blender grind coarsely - garlic,  pepper, cinnamon, cloves and dried red chillies.

  • Heat oil, add the crushed masala, saute for 15 seconds. Add sliced onions and saute till onion turns golden brown, let it cool.

  • In a blender grind together the fried onion masala mixture + tomato + roasted coconut to a smooth paste. (If required add little water to grind).
  • Heat 3 tbsp oil, add the ground masala paste and saute well. Cover & cook with stirring in between, till oil oozes out.
  • Now add water, salt, cover and cook till oil floats on top (approx. 5 minutes)

    Now the ras is ready. Now comes the interesting presentation for serving.

    • In a small shallow plate or a wide mouthed bowl, first put 2 tbsp of pressure cooked vatana.
    • Sprinkle some Farsan (mixture)
    • Over that sprinkle the finely chopped onion
    • Pour the prepared Ras hot
    • Sprinkle the finley chopped coriander leaves
    • On another bowl serve additonal helping of just 'Ras'
    • On a plate place plain or butter & slightly toasted pav, the bowl of misal & the additonal serving of ras and serve.

      Enjoy the Mumbai's street food made at home :-)


      மகி said...

      வாயில நுழையாத பேரில புதுப்புது ஐட்டமெல்லாம் சொல்லித்தரீங்க..இதெல்லாம் செய்து சாப்பிடுவதை விட உங்க வீட்டுப்பக்கதில இருந்தா டக்குன்னு வீட்டுக்குவந்து சாப்டுக்கலாம்..ஹூம்!!

      அந்த ரசம்:) கலரே சூப்பரா இருக்கு மீரா!:P

      Mira said...

      amaamaam naanum neenga podara vadam dosai rusika easyaa thaan irukkum. lol
      thank you mahi. I used kashmiri chilli along with the normal dried red chilli for that colour.

      Jay said...

      Hy Mira,
      just found your space...love your space..
      wonderful presentation with lively writeup..
      misal pav sounds lipsmacking good..
      Am your happy follower now..;)
      do stop by mine sometime..
      Tasty Appetite

      Vishku said...

      Dear Mira,,
      Yummy misal its urging me to rush to Kitchen

      deep patel said...

      Awesome colour looks yummy :D :D

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