Misal pav

The spicy curry of sprouted beans. It’s easy to cook, nourishing & also delicious to taste! Most commonly prepared misal is made with tiny brown beans called matki or "moth", available in most of the Indian stores. Though small amounts of other sprouted beans are also added in the traditional version of misal. In this recipe I’ll be adding only the beans I had at home. I am adding a picture of matki, in its dry form & after being soaked 4-5 hours and then sprouted in a damp cloth kept in the oven(or you can place it in a warm place) overnight.

Kolhapur is very famous for misal pav; there are certain restaurants which serve just misal pav for atleast 2-3 generations now! Its also a popular street snack along with vada pav all over maharashtra. (Belive it or not I am properly from kolhapur so the recipe is of assal kolhapuri misal ! !)

I remember eating misal pav near our medical college in bavda all 14 of us, my whole batch had gone together after returning from our trip to Amboli & the small restaurant had turned into chaos we had a lot of fun chatting & eating at the same time it was a great time. Some of us our still in touch while others have dispersed but we all have this memory to share, hope at least one of them reads this & we get in touch again!

Ingredients:
2 bowls sprouted matki
1/4 bowl vatana sprouted (Peas)
1/4 bowl sprouted kidney Beans
1/4 bowl sprouted groundnuts
1/4 bowl sprouted masoor (lentils)
1 Potato peeled & cubed
1 onions finely chopped
1 tsp garam masala
1 1/2 tsp of kolhapuri kala tikhat masala
(or u can use 1/2 tsp garam masala +1tsp red chili powder + 1tsp fried onion garlic paste+1/2 tsp roasted dried coconut powder, some sesame seeds mix them together in a blender & instant kolhapuri kala masala is ready actually you can make it in large amount & store for 3-4 months)
1/2 tsp turmeric
1tsp powdered jaggery
1/2 tsp tamarind pulp
Grinded paste of4tsp coconut & 1 tomato
4-5 curry leaves
Oil for cooking
Bread
Salt as per taste

To garnish:
1 onion finely chopped
1 tomatofinely chopped
1 cup finely chopped Corainder
1 bowl farsan,shev,chivda

1/2 cup fresh coconut grated
Procedure:

• Heat oil in a large pan. Add curry leaves and onions & fry them till light golden brown.
• Now add the coconut tomato paste n sauté for a few minutes.
• Now add the turmeric powder & kolhapuri kala thikhat masala, mix it properly & sauté it for another min or two.
• Add all the sprouted beans & cubed potatoes.
• Keep stirring it, add jaggery & tamarind pulp.
• Finally add 5-6 cups of boiling water & cover with a lid til it comes to a boil.
• Now simmer till the sprouts are tender and the potatoes are cooked.
• Adjust as per your taste by adding jaggery/salt/or chili powder as needed.
• Serve steaming hot along with bread or pav.

Usually at home my mother arranges/serves the misal for all of us & so do I do it now!

• Take a ladle full of misal in a bowl, now put the chopped onions tomatoes , coriander, farsan in any order finally sprinkle some grated coconut & serve with bread/ pav & a slice of lemon.

But you can let everyone have their own misal style as per their taste, just keep the finely chopped onions, tomatoes, coriander, sev / chivda / farsan in the middle.
In kolhapur the misal is always served with an extremely spicy curry called "cutt" but I have totally omitted it as I thaught it might be too spicy for all of us!!