Thursday, July 15, 2010

Misal Pav

I had a very boring Thursday afternoon and was wondering what to make for dinner.And after going through some blogs, I decided to try making Pav from my friend Anu's blog and found a Misal recipe from here

PAV (Indian Bread roll)


3 1/2 cups All-Purpose Flour
1 tbsp Yeast
2 tbsp Sugar
1 1/2 cups warm Water
1 tsp Salt
2 tbsp Olive Oil

Method :

Mix together the yeast, sugar and water. Set aside for 10 minutes until the yeast is activated and frothy.

Add the oil, salt and 2 cups of flour to the yeast mixture and combine. Add the flour a little at a time until the dough begins to come together and leaves the edges of the bowl.

Empty the dough out onto a kneading surface and knead for 7-8 minutes until it begins to feel smooth and oh-so-silky. Transfer the dough into a lightly greased bowl and cover with a thin cloth or plastic wrap. Let the dough rise to double its size for an hour.

Gently deflate the dough and turn out onto the kneading surface. Divide the dough into 10 equal parts and roll each into a ball. Place them on a baking tray a couple of inches apart. Cover with a damp cloth for about 45 minutes. Preheat oven to 400 deg F.

After 45 mins, the dough will cover the space between them and look like this.

Bake for 12 minutes until golden brown.For a soft crust, brush the hot rolls with some melted butter as soon as they come out of the oven.

The pav came out so soft and fluffy.Definitely a recipe to make again and again.


One of Bombay's street food, Misal Pav is probably one of the most eaten dishes and it is so yummy.The spice and the flavor that you find at the roadside stalls is beyond yummy.I have memories of my family and me dipping the pav in hot spicy misal and tearing up at the spice level. So spicy but oh so yummy. Always want more.

This recipe that I have made , I did not make it as spicy as you would get outside only because it was my first time making it and also because the misal was going to be my 4 yr old's daal for the night.So if you need it to be spicy, you need to add double the chilli powder that I have added.

3 cups sprouted moong (Soak whole green gram dal overnight and sprout )
3 medium size Boiled Potatoes (peeled & cut into cubes)
1 1/2 tsp red chilli powder
1 tsp sugar
1 tsp tamarind pulp
3-4 tbsp oil

1 tsp mustard seeds
1/2 tsp asafoetida/ hing
1 tsp turmeric powder

Grind to powder
1 tsp Cumin seeds
2 tsp coriander seeds
2 cloves
2-3 black peppercorn
1/2 inch cinnamon

Grind to paste
1/2 cup chopped onion
4 garlic cloves
1/2 inch ginger piece
10-15 mint leaves (i omitted this)
3/4 cup grated coconut

Toppings for misal:
1 cup chopped tomato
1 cup finely chopped onion
1/2 cup chopped fresh green coriander
sev/ pharsan

Pressure Cook the sprouted pulses & potato for 2 whistles.
Heat oil in a pan .
Add mustard.
When it starts to crackle, add asafoetida and turmeric.
Add ground paste and saute till the oil seperates.
Add red chilli powder, tamarind paste, sugar, salt & ground masala powder.
Saute for 2-3 minutes.
Add cooked sprouts, potato and add 2-3 cups water.
Bring it to a boil and cook on a low flame for 10 minutes.

To Serve the Misal
Place a couple of spoonfuls of Misal in a bowl.
Top it with a spoonful of sev or pharsan.
Garnish with 1-2 tsp chopped onion, tomato, coriander.
Add pav on a side dish.
Your Misal Pav is ready to serve.


Arundathi said...

OMG - i'm so excited that you tried the bread!! woohoo!!! :) And it looks like it turned out great!

The misal looks great - have to try it - i made usal/ misal once on my blog - but my misal doesnt look anything like what you've made here?

Bhavani said...

Thanks Anu. I was so thrilled when the pavs came out too ! The misal recipe here has a pretty thick gravy. The ones I remember eating in Mumbai are pretty liquidy and very very spicy for me.But I am very happy with this recipe as it has plenty of flavor and taste.

Arundathi said...

no no what i mean is that the misal is COMPLETELY different from the one i tried from a friend's blog. pls check it out on my blog and tell me what you think?

Bhavani said...

I saw your recipe and must say, I did avoid the sev and pharsan and yogurt as my misal was just not spicy enough. But that photo from One hot stove looks like the ones we get in the stall.. Very liquidy and the color is right. I will try that one the next time.I def want to make the kolhapuri masala.