Misal pav is a popular street food of Mumbai.. In the interiors of Maharashtra it is made really hot and spicy with a variation in masalas. Kolhapuri Misal Pav is very famous and the most spiciest. Misal in its original form is prepared using onion, ginger, garlic and other spices. It has two parts, a thick curry of matki called "Usal" which has less water content and a watery and spicy "cut" or "bite". Usually people mix these two according to their taste and requirement. In most restaurants which serve misal-pav, usal and cut are served together. Cool buttermilk / chaas / lassi is usually served along with this dish. Its sweeter version is famously known as Brahman Misal.
Some people also make USAL with fresh peas, dry white peas, kala chana .. I am using dry soya beans. We do not get the Indian lentils in Brazil.
Information source - Wikipedia
Matki (moth beans) ... 1 cup (soaked overnight) I used Soya instead.
Boil them with salt, drain and set aside. They should be cooked well but not mushy.
For Wet Masala :
Fry 2 cups onion to golden colour, add 1 tsp each of ginger garlic paste and one tomato.add a little water to cook. Cool it and grind to paste. ( Will be used for Ussal and Rassa )
Mustard seeds ... 1 tsp
Asafoetida ....... a pinch
Turmeric powder .. 1/2 tsp
Red chilli powder ... 1 tsp ( as hot as you like it)
Kolhapuri Masala .... 2 tsps See Recipe -HERE
Sugar or Jaggery ..... 1 tsp
Curry leaves ..... 1 sprig
Salt to taste
Oil ..... 2-3 tbsps
In a pan heat oil and add the mustard seeds and asafoetida. When they crackle, add the curry leaves and reduce the flame. Add all the dry spice powders and the wet masala paste.( Set aside little for Rassa / Katt (spicy thin curry). Saute and add the boiled matki or any beans that you are using. Add enough water ( as per your preference of the consistency of the gravy) Kolhapuri masala, sugar or jaggery. Check the salt.Cook for a minute so that the spices are incorporated with the matki beans.
In case you don't have Kolhapuri Masala you can use Garam Masala.
For Rassa / Cut / Katt ( The spicy thin gravy )
Wet masala that we had saved for this.(2 tbsps)
Mustard seeds 1 tsp
Asafoetida .. a pinch
Turmeric powder ... 1/4 tsp
Red chilli powder .... 1/2 tsp ( add more or less as you like it )
Kolhapuri Masala or Garam Masala ... 1 tsp .. See recipe - HERE
Tamarind pulp ... 203 tbsps
Salt .. to taste
Oil ...... 3-4 tbsps ( This is usually made with more oil )
In a pan, heat oil and add the mustard seeds and asafoetida. When the seeds crackle, reduce the flame and add the dry spice powders and the wet masala. saute and add the tamarind pulp and salt. Add enough water for the gravy and boil for a few minutes.
For the topping or garnishing:
Farsan / Sev ( Indian Savoury )
Finely chopped onion and coriander leaves.
You may also add roasted peanuts or boiled potatoes - (optional)
I have replaced the Farsan with Thin Potato sticks as we don't get it here.
How to Serve MISAL PAV
You need Pav Bread
In a deep bowl take some USAL spread some onion and coriander, pour a little RASSA and garnish with Farsan or Sev. Serve immediately with Pav Bread.
Kolhapuri Masala Recipe .. see HERE