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January 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 (gravy liquid), garnished with coriander leaves & finely chopped onions and served along with a bread called Pav.

I have shared two photos.. One with simple farsan (sev and ghatia mix) with boiled potatoes and the second one is with tempered potato and mix farsan.

The tempered potato and mix farsan version I had tasted good so sharing that version as well with you.

Ingredients :-

  1. Dried yellow peas (Vatana) - 1/2 cup
  2. Onion (Sliced) - 1 No.
  3. Onion (finely chopped) - 1 no. (for garnishing)
  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!

You can use boiled potato as it is or you can give a tadka of mustard, curry leaves and potato with salt, lightly mashed... and use it while serving.

    Now comes the interesting presentation for serving.

    with plain boiled potato and simple farsan

    with mix farsan and tempeted potato

    Making the bowl of Misal:-
    • In a small shallow plate or a wide mouthed bowl, first put 2 tbsp of pressure cooked vatana.
    • Add a spoon of boiled potato or the tempered potato
    • Sprinkle some Farsan (mixture)
    • Over that sprinkle the finely chopped onion
    • Pour the Ras over it
    • Sprinkle the finley chopped coriander leaves (optional).
    • On another small bowl pour some Ras for additional helping.
    Serving :-
    • On a plate place plain pav or pav toasted in butter, a bowl of Misal & the additonal serving of ras and serve.

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

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