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Misal pav is an authentic Maharashtrian recipe. This is a quick version of misal pav. It requires a very few ingredients easily available at home. Misal pav can make a great breakfast, brunch or dinner too. Do try this quick misal pav at home and drop a comment for me. You also can like, share and subscribe.
Quick Misal Pav - Marathi Recipe
Print Recipe
Nutrition facts:
200 Calories
20 grams Fat
Rating: 5.0/5
( 1 Votes )
Ingredients
- 1 1/2 cup sprouted Mataki
- 3 big, finely chopped Onions
- 2 finely chopped Tomatoes
- 2 tbsp Kanda lasun masala
- 1 tbsp Red chili powder
- 2 tbsp Besan
- 1/2 tsp Cumin seeds
- 1 tsp Ginger-Garlic paste
- Salt to taste
- 2~3 tsp Oil
- Boiled water
- 4 tbsp Oil
Instructions
- In cooker take sprouted mataki.
- Add water, turmeric powder and salt.
- Cook on medium heat until 1 whistle.
- In a pan, heat up oil.
- Add besan and roast it on medium heat until it gets nice even golden color for about 4-5 minutes.
- Turn off the gas and take the besan out into a bowl.
- Heat up oil in a pan.
- Add cumin seeds and let them splutter.
- Add onion and fry until onion turns soft and gets nice golden color on medium heat for about 7-8 minutes.
- Add tomatoes and cook until it cooks really soft and mashes well with onion for about 4-5 minutes.
- You can use tomato puree instead of finely chopped tomato.
- Add knada lasun masala, red chili powder and ginger garlic paste.
- Mix well and fry for about 2-3 minutes.
- Add roasted besan and fry for about 2 more minutes.
- Add boiled mataki and mix well.
- Add hot boiling water and salt to taste.
- Mix well and boil on medium heat for about 10 minutes.
- While serving, add a little layer of mataki first in the dish.
- Then add farsan and kat on it.
- Add finely chopped onion, shev and finely chopped coriander leaves.
- Serve kat separately into a katori.
- Serve with finely chopped onion, slice of lemon and ladi pav.
Notes
- You can use kashmiri red chili powder or dighi mirch powder. So that misal will get nice color.
- You can make cut, add sprouted mataki in that kat and cook it on medium heat for about 15-20 minutes instead of cooking mataki in cooker.
- You can use garam masala instead of kanda lasun masala.
- Besan gives nice bindig to the masala.
- If you add cold water hot and well fried masala, it won’t give nice tarri, it won’t release oil. So add hot boiling water in hot masala.
Recipe Video
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