MISSAL PAV

Misal pav is a popular Maharashtrian breakfast recipe and one of my favorite food. Growing up in mumbai, I had misal pav in many places.  There are many variations of making misal in Maharashtra. Usually with moth bean sprouts (matki sprouts) or mixed beans sprouts are used.

Ingredients:

2 onion
1 cup coconut desicated or fresh grated
5 whole red chilli
1 tbs jeera
1 tbs whole dhaniya
1 tbs sauf
8 to 10 garlic pods

Method:

Dry roast all this masala and grind in mixer with little water to paste. Take a pan put oil then put 1 spoon red chilli pd, then 1 tbs kolhapuri masala then put this grind masala paste then mean while just boil missal for few mins then rinse water and put in the earlier pan which is with masala and put around 2 to 3 glass water salt and let it boil till done. Serve with onion, chiwda, lemon slices & pav enjoy hot hot ……

Kolhapuri Masala:

Ingredients:

1 cup dry red chilies (Tip 1)

1/2 cup grated dry coconut

2 tbsp sesame seeds

1 tbsp coriander seeds

1 tbsp cumin seeds

1 tbsp black pepper

1 tsp mustard seeds

1 tsp fenugreek seeds

2 bay leaves

1 tsp cloves

1 tsp oil

1/4 tsp nutmeg powder

2 tbsp Kashmiri red chili powder

Method:

1) Take a kadai add all the spices except red chili powder and nutmeg powder. We will be adding these both ingredients at the end.

2) Drizzle 1 tsp oil and coat all the spices by mixing well. Roast these spices over medium high heat. Stir continuously to avoid burning.

3) After 5 to 8 minutes, edges of red chilies will blacken, mustard seeds will crackle, coriander-cumin seeds will become dark reddish. Also, you will smell nice aroma of roasted spices. This is the sign that spices are roasted nicely. Do not roast too much, otherwise spices will burn and get unpleasant bitter taste.

4) Transfer roasted spices to a big plate. Let them cool completely. Grind it to a fine powder. Add nutmeg and red chili powder. Mix well. Take a clean glass container or any airtight container. Put all the masala in it and close with lid. Store in a dry place.