Misal Pav recipe- Indian street food and popular Mumbai breakfast recipe. Completely Vegetarian, dairy free, low GI healthy and delicious Misal recipe which is served as popular combination Misal Pav.
Missal pav is a popular street food of Mumbai and a traditional Maharashtrian breakfast dish. It is spicy and tangy lentil curry which is made with either sprouted matki or moth beans /mixed beans and served with Pav bread. Misal is topped with a variety of garnishes like fans and, fresh coriander, chopped onion, chili tomatoes and lemon juice.
Traditionally misal pav is served as breakfast. One can also enjoy it as a main meal or even as a snack for evening tea. We like it as both, as breakfast as well as an evening snack. I cook misal pav quite frequently at our home, so how could my chai nashta series be complete without the recipe of Maharashtrian Missal pav.
Recipe of missal varies in different regions of Maharashtra. For example, Puneri Misal which is special due to the use of poha (flattened rice), Nagpuri Missal, Mumbai Missal, and Kolhapuri Missal which like other kolhapuri dishes is very spicy.
My recipe of Missal is largely Kolhapuri style Missal with slight changes to suit our taste. Usually, a lot of butter is added to it which is floating on the dish, but I scaled down on the quantity of butter considerably so you don’t see that floating red layer of fat on the top. But flavor wise it is almost similar.
As you know, my recipes are more of a healthier take on classics, so expect to see few changes here and there :). I try to cook food that is nourishing as well as tastes good, that means using organic products, fresh ingredients, using homemade spice mixes and cooking techniques that help to preserve nutrition as far as possible.
I used 24 Mantra organic products for making this misal pav with sprouted moong dal. Sprouted moong dal always available at home so I used this as the main ingredient, and homemade Kolhapuri masala as the main flavoring. Depending on the availability of sprouts, I use various lentils like white peas, Matki (for traditional recipe) , sprouted brown chickpeas. Basically whatever sprouts are available on that day to go. Moong beans are something that is always there so it has to be the main ingredient in any missal recipe which I cook.
As we speak of organic products, a lot of people are still not aware of what actually it is, I have partnered with 24 Mantra organic for this wonderful Organic mantra Initiative, and together we are trying to create awareness for organic practices and organic living. To stay connected to the movement don’t forget to check out their Facebook Page, Instagram, and YouTube Channel.
Do you know what it takes to get an organic certification? 24 Mantra organics makes sure to fulfill all these specific details all aspects of farming, including storage, transport and sale, allowable and disallowed substances to bring us products that are certified organic to us consumers (Read more about these organic practices here).
Also let me tell you the story about how 24 Mantra got its name,“It stands for a Sanskrit slogan: 'Tvam Bhumir Apo Analo Anilo Nabha' - 'You alone are the Earth, Water, Fire, Air, and Ether'. When you write it in English there are 24 letters.” so that’s how the brand name 24 Mantra Organic was conceptualized.
To make this missal pav recipe healthier, I served it with ragi bread instead of Pav buns. As I said my effort is always to make any dish healthier and making it tasty as well as serve variety so the moong dal missal is a delicious and healthy choice, it also happens to be a quick and easy to make dish. However, if you are in mood for traditional Maharashtrian misal pav recipe you can find it here.
I used 24 Mantra organic, Moong Dal, tamarind paste, peanuts, peanut oil, and spices in this recipe. If you want to check out other recipes, I contributed in this organic mantra initiative you can check them here
Other MTCChaiNashta Series Recipes
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- For the usal sprouts curry
- 300 g Moong sprouts or mixed bean sprouts
- 100 g cubed potato
- 100 g onion finely chopped
- 1 chopped tomato
- 2 green chilies
- 1 teaspoon mustard seeds rai or sarson
- 1 leaves sprig curry
- 3 Tbsp Kolhapuri Masala
- ½ teaspoon turmeric powder
- 1 teaspoon red chili powder lal mirch powder
- 2 Tbsp Tamarind paste
- 2 Tbsp Butter
- Salt to taste
- To serve!
- 4 Tbsp finely chopped onions
- 4 Tbsp finely chopped tomatoes
- farsan as per requirement
- lemon juice
- 2-3 Tbsp chopped coriander leaves dhania patta
- To make Usal for Misal Pan
- Cook the sprouts and potato cubes in 600ml of water add salt and asafoetida while cooking. Pressure cook the dals/beans for 2-3 whistles. Remove from heat and let it cool and let the steam escape before opening the lid.
- When beans are cooking you can prepare the tempering on the side.
- Heat up one tablespoon butter in a pan and add mustard seeds followed by one chopped green chilli and grated ginger.
- Also add curry leaves and let them start crackling and now add chopped onion and saute them till light pink in color.
- Add tomatoes, salt, red chilli powder, and kolhapuri masala (recipe link in recipe notes)
- Cook for 4-5 minutes till tomatoes become pulpy.
- Add tamarind paste and cooked sprout beans from the pressure cooker, mix everything well and finally finish with one more tablespoon of butter before serving it.
- To assemble Misal Pav !
- To serve usal first add a ladleful of misal in a bowl. Top with chopped onion, and chopped tomatoes and chopped green chilli.
- Squeeze drops of lemon juice and sprinkle some farsan and chopped coriander leaves.
- Finally top it with farsan and serve with pav or bread of your choice.