Misal Pav

Misal Pav is a truly a process!! It is a marriage of many elements - First the matki usal (pulses), second comes the Kat (spicy curry), then top it with pohe (puffed rice snack), farsan or shev (spicy snack mix), and finally onions/tomatoes/cilantro! Misal is eaten with bread just like soup and bread.

Misal starts with soaking the matki overnight in water.  Next day, drain the water.  Keep the matki in a muslin cloth or a thin cloth. Wrap it tight and put it in a colander (thanks Deepa for this tip!)  Put a bowl on top of it and keep it in a warm dry place. By the next day, the matkis should sprout!  Now its time to cook the matki usal. Add oil and when hot, add 1/2 tsp mustard seeds. when they sputter, add hing. Add 2 cups of matki usal. Add 1/2 tsp each of turmeric, cumin, coriander, kala masala (if you do not have kala masala use garam masala), and chilli powder.  Add 2 cups of water. Add 2 kokums, salt, and jaggery. Cook covered until matki cooks (about 10 to 15 minutes).

Now, we make the Kat or Curry.  It is basically a spicy curry that has Tarri (oil plus water) on the top. Heat oil. Add 2 cloves of garlic (finely chopped) or 3 if you are brave! Add one cup of chopped onion. Roast till golden brown in color. Add 1/8 cup of previously browned shredded coconut (if you do not have coconut already roasted, dry roast the coconut on a pan first).  Keep roasting for another 3 to 4 minutes on medium flame. Now add 3/4 cup finely chopped tomatoes.  Now add 1/2 tsp each of cumin, coriander, and and turmeric powder.  Add 1/4 tsp red chilli powder and 1/2 tsp of Kala Masala. Add some water and allow the paste to cook for another 5 to 8 minutes. The tomatoes should be cooked and the paste should be a mush.  Add a pinch of jaggery and let cook for another minute or two. Set aside to cool. When cooled grind to a paste. This is called the kat (curry) which will be poured on the matki. But we are not done just as yet. Add a significant amount of oil in a pan.  This is necessary to make the Tarri (oily water).  When hot, add 2 to 4 tsbp of paprika. I use paprika instead of Deghi mirchi which gives the color without the heat.  Right away, add the ground mixture to the pan.  Let sit for a minute or two.  You will see the red tarri (watery red curry) form in the pan.  Add another cup of water, stir, and let it come to a boil on low flame.  Kat is ready!  Kat has to be a bit watery because you are supposed to eat with bread like bread and soup.  But, we skipped the bread so I kept my water qty low.  Feel free to add more water depending on how watery  you want the misal. 

Finally, its time to make the pohe (my all-time favorite snack).  I could just eat this and be happy but lets stay on track!  Thoroughly wet 2 cups of thin poha in a colander ie run the pohe under water in a colander.  Set aside for 10 minutes.   Do not soak the pohe in the water.  All we want to do is get them wet so they soften up.  Add oil to the pan. Add 1/4 tsp mustard seeds and 4 to 6 curry leaves. let sputter and now add a dash of hing.  Add one or two small finely chopped potatoes. Add 1/4 tsp turmeric powder. Stir and let the potatoes cook.  Now add the poha.  Mix well.  Add salt and sugar.  Cover and cook on low flame for a few minutes. 

Alright all the elements of Misal are ready to go.  In bowl, start assembling the following in this order: Add a ladle full of misal, top it with some kat/curry, next goes some pohe, next goes some farsan or mix shev, followed by finely chopped tomatoes, onions, and cilantro.  Add some lime juice on the top.   

Traditionally misal is eaten with bread/pav.  But, I saved the carbs for something more carbilicous ex bread dipped in balsamic vinegratte and olive oil YUMM!!