Puneri Misal Pav - Maharashtra's Magic

This much loved dish has several regional variations across the state like Khandeshi, Kolhapuri, Nashik, Puneri etc. And the beauty of it is that every single version is downright delicious! I'm slightly partial to the Puneri misal because it's low on spice. And 'spicy' and I aren't very good friends 😊        . My version of misal has kande pohe, sprouts, farsan, thick sev, katt/tarri, chopped onions, tomatoes, coriander. It should be served with pav, extra onions, lemon wedge and a bowl of sample on the side. Yes, the spicy katt or tarri is also called sample. I don't know why 😛

Some of my absolute favorite places for misal:

• Prakash, Aaswad, Mama Kane, Anand Bhuvan, Vinay health home (Mumbai)
• Shrikrishna Bhavan, Bedekar, Malhar, Katakirr (Pune)
• Sadhana misal (Nashik)
• Shree Datta snacks (Pune Mumbai expressway)

The best Misal Pav is garnished with Farsan, Onions, Coriander and Tomatoes

Ingredients

• 2 cups sprouted moth (make sure you have this soaked and sprouted before you begin making your Misal) 
• 1/2 cup potatoes (Cubes) 
• 1 Cup Onion (finely chopped) 
• 1 Cup Tomato (chopped)
• 1 Cup Coriander (chopped)
• 1 Tbsp Ginger Garlic Paste 
• 1 Tsp Jeera (Cumin) 
• 1 Tsp Rai (mustard) 
• 1/2 Tsp Hing (Asafoetida) 
• 1 to 2 Tsp Kashmiri Red CHilli Powder (Misal is a spicy dish) 
• 1/2 Tsp Turmeric Powder 
• 1 Tsp Cumin Powder 
• 1 Tsp Coriander Powder 
• 1 Tbsp Goda Masala 
• 1 Tsp Tamarind paste 
• 3 Tbsp Oil (Misal needs extra oil than a regular sabzi, be generous with the oil) 
• Salt as per your taste 
• 1 Cup Farsan (Sev or Mixture) 
• 1 diced Lemon  
• 2 Cups Cooked Poha 

Procedure 

• Soak moth overnight and allow it to sprout for a few days, You will need to make sure you have sprouted moth ready for this recipe
• Boil moth and 1 chopped potato in a pressure cooker
• Add salt and turmeric when boiling
• Give it a good 2-3 whistles and make sure you add decent amount of water when boiling
• In a pan heat a generous amount of oil 
• Add onions ginger garlic paste and tomatoes and fry them till the oil leaves the mixture
• Add hing, salt, turmeric, misal pav masala (store bought), goda masala or garam masala, jeera powder, dhaniya powder, kashmiri mirch (add 1/2 tsp more than normal as this is a spicy dish)
• Allow the masalas cook well
• Now add the boiled moth and potatoes along with all the water from boiling
• Cook for a good 15-20 mins until it forms a deep red runny gravy
• The oil should surface on the top
• Now remove the mixture in a plate/bowl
• Make sure you serve the thick moth and aloo from the bottom and then the runny gravy on the top of that
• Garnish with chopped onions, tomatoes, cilantro and farsan or some spicy mixture
• Serve hot and enjoy with toasted ladi pav

Note: If you can make poha, then make a small quantity and add it to the plate before you serve the moth and aloo, it will enhance the taste of your misal 

Make Poha and serve it on your plate before you add moth and aloo and gravy

Garnish your Misal with raw onions, tomatoes, cilantro and lemon