Misal with pav is a famous maharashtrian dish which can be had as a breakfast or as a snack or a evening tiffin. The pav bread gives a filled up feeling like pav baji. Farsan (mixture) is added to the prepared ras (gray liquid), garnished with coriander leaves & finely chopped onions and served along with a bread called Pav.
- Dried yellow peas (Vatana) - 1/2 cup
- Onion (Sliced) - 1 No.
- Onion (finely chopped) - 1 no.
- Tomato (finely chopped) - 1 No.
- Cloves - 3 Nos.
- Pepper - 1/2 tsp
- Red chilli - 4 to 5 Nos. (or as preferred)*
- Cinnamon - 1" stick
- Dry coconut grated - 2 tbsp
- Garlic pods - 2 big
- Farsan (mixture)- 1 cup
- Coriander leaves - 2 tbsp
- Water - 2.5 cups
- Salt to taste
- Kandha Lasun masala powder - 2 tsp (optional)-a spicy masala powder.
- Pav Bread or plain bread slices
- Soak dried yellow peas (Vatana) overnight or for 6 hours, pressure cook adding little salt & keep ready.
- In a kadai, dry roast the grated dry coconut till golden colour. transfer to a plate and allow it to cool.
- In a blender grind coarsely - garlic, pepper, cinnamon, cloves and dried red chillies.
- Heat oil, add the crushed masala, saute for 15 seconds. Add sliced onions and saute till onion turns golden brown, let it cool.
- In a blender grind together the fried onion masala mixture + tomato + roasted coconut to a smooth paste. (If required add little water to grind).
- Heat 3 tbsp oil, add the ground masala paste and saute well. Cover & cook with stirring in between, till oil oozes out.
- Now add water, salt, cover and cook till oil floats on top (approx. 5 minutes)
- In a small shallow plate or a wide mouthed bowl, first put 2 tbsp of pressure cooked vatana.
- Sprinkle some Farsan (mixture)
- Over that sprinkle the finely chopped onion
- Pour the prepared Ras hot
- Sprinkle the finley chopped coriander leaves
- On another bowl serve additonal helping of just 'Ras'
- On a plate place plain or butter & slightly toasted pav, the bowl of misal & the additonal serving of ras and serve.