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Jan 9, 2012

Misal (Misal Pav)

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.



Ingridients :-

  1. Dried yellow peas (Vatana) - 1/2 cup
  2. Onion (Sliced) - 1 No.
  3. Onion (finely chopped) - 1 no.
  4. Tomato (finely chopped) - 1 No.
  5. Cloves - 3 Nos.
  6. Pepper - 1/2 tsp
  7. Red chilli - 4 to 5 Nos. (or as preferred)*
  8. Cinnamon - 1" stick
  9. Dry coconut grated - 2 tbsp
  10. Garlic pods - 2 big
  11. Farsan (mixture)- 1 cup
  12. Coriander leaves - 2 tbsp
  13. Oil
  14. Water - 2.5 cups 
  15. Salt to taste
  16. Kandha Lasun masala powder - 2 tsp (optional)-a spicy masala powder.
  17. Pav Bread or plain bread slices
* I used kashmiri chillies along with the normal red chilli to add colour to the ras. Kashmiri chilli powder or deggi mirchi powder can also be used.

Procedure :-
  • 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)

    Now the ras is ready. Now comes the interesting presentation for serving.



    • 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.

      Enjoy the Mumbai's street food made at home :-)

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