Misal Pao is a very famous Maharashtrian Recipe, containing various sprouts and masalas.
Traditionally usal(the gravy part) is made with sprouted math beans, but I make it with a varietly of pulses (non sprouted)…
So let’s start….
First of all soak all the pulses over night and boil them ( I take Mung, Math, Chana and Dried Peas)
Now the recipe get divided into 3 parts, “Kaat”(Spicy Gravy),Usal and Misal…. So first we’ll make “Kaat”
For making Kaat:
1) First of all we’ll make Paste for Kaat. For that, Heat oil in a pan then add ginger paste, garlic paste and chopped onion. Sauté the mixture till the onion is translucent. Now add chopped tomatoes and grated coconut. Mix well and sauté it for few minutes. Allow this mixture to cool down. Once it’s done, grind it into a paste.
2) Now to make the gravy, Heat oil in a pan, add the ready paste into oil and sauté it for 2 minutes. Then add salt, red chili powder, garam masala, turmeric powder, cumin-coriander powder, clove-cinnamon powder and mix it. Then add water (3 cups or as required) in it. Cook till the mixture starts leaving oil. Transfer it in a bowl and keep it aside.
Now it’s time to make Usal:
3) Heat oil in a pan. Add ginger paste, garlic paste and hing, sauté it for a minute. Then add soaked & boiled sprouts. Mix it well. Then add salt, turmeric powder, garam masala, clove-cinnamon powder and lime juice. Add water to it and cook it for 8-10 minutes.
Now for the final Part- Misal:
4) To make Misal:
Take a serving bowl.
First pour ready usal in the bowl, then pour the red gravy over it. Thereafter, add finely chopped onion, farsan(Chavanu) to the mixture. Garnish it with chopped coriander. Serve it with pao and a slice of lemon