Misal Pav is a trendy Maharashtrian dish that is very well known for its salty, too spicy, and bit spicy taste. The dish is like a mixture of sprouted lentils, spices, and gravy that is there on the dinner table beside the pav (bread), which acts as its side dish to accompany the dish. This tutorial will reveal to you the Seven Main Ingredients to make the Delicious Misal Pav, that ultimately you crave.
● Sprouted Lentils
The foundation of the Misal Pav is composed of lentils grown by sprouting. Usually, moth beans (matki) or mixed sprouts are used. To sprout the lentils, immerse them in a large bowl of water and leave them overnight. Now drain out the extra water, after that rinse the lentils well. Keep them covered in a clean cloth for one day or two until they sprout. Lentils likewise not only add texture but also improve the nutritional density of the whole meal.
● Spices
The spices play the main role in providing Misal Pav with a delicious and spicy-aromatic taste.
- Red Chili Powder: Gives an extra vehemence to misal. Add to suit your spice tolerance, and adjust the amount.
- Turmeric Powder: This brings a golden brown color to the gravy
- Garam Masala: An ensemble of several spices that provide the final flavor with depth and complexity.
- Cumin Seeds: Lends a rustic & spicy taste to misal.
- Mustard Seeds: Give a light twist to the dish with a hint of tanginess.
- Asafoetida (Hing): It ameliorates the taste of the misal.
● Onion and Tomato
The essential element that goes into misal gravy is the onion and tomato. They provide the sweet, simultaneously the tart flavor to the taste. Make sure the onions and tomatoes are not chunky and add to the gravy.
● Tamarind Pulp
The main agent that enables us to have a harmonized balance of misal gravy is the tamarind pulp. It improves the tasteful slightly tart and almost sour note that balances well with the heat of the dish. You can either use the can of tamarind pulp that is store-bought or you can make it at home by soaking tamarind in water and extracting the pulp.
● Coconut
It is the coconut that turns the misal gravy made from a dry mixture into a dish with a smooth and nuttier taste. Grate the coconut flesh and blend it with some amounts of water, making it a smooth paste.
● Farsan
Farsan, as a crisp and spicy garnish, is always a perfect addition to the everyday Misal. It is soft, and spongy and enriches the mouthfeel while helping the dish to rise and brown even better.
● Garnishes
In the misal Pav, which provides it with some freshness and crunch improvement, garnishing is important. Mint leaves, coriander leaves, onions, and a few drops of lemon juice can be used as garnishes to boats toppings and dips to enhance the nutritional and hot properties.
● Pav (Bread Rolls)
Pav (bread rolls) is a steadfast supporter of the Misal without which the popular dish is incomplete. The misal now comes with these soft, fluffy pavs which are just as good companions to make this spicy dish a comforting experience.
Conclusion
Letting the correct ingredients and the right balance of flavors make an authentic misal pav recipe at home is a no-brainer. Promote the guide and add sprouted lentils, spices, onion, tomato, tamarind pulp, coconut, farsan, and garnishes to make the Misal Pav by yourself, which will be flavorful and yummy. Do not forget to increase or decrease the intensity of the spice as well as the garnish to your liking. In the following step, put on your white apron, gather the ingredients, and shortly you will sample the taste of Misal Pav in the comfort of your own home.
