Misal Pav | How To Make Maharashtrian Misal Pav Recipe (Stovetop, Pressure Cooker, Instant Pot)
Misal Pav is a spicy and flavorful, nutritious, and protein-packed dish from Maharashtra served with ladi pav bun – Indian dinner rolls.Misal Pav is one of the popular street food in Maharashtra and Goa, and is served for breakfast, as a snack, or even as a light meal in itself.
Servings: 6
Calories: 174kcal
Ingredients
- 1 cup Green peas (dried) You can also use ½ cup Green peas and ½ cup split green peas, check tips for more substitutes.
- 2 Potatoes , boiled and cut into cubes
- 1 Big Onion , chopped
- 2 to 3 Green chilies , chopped
- 1 inch Ginger , grated
- 1 Tomato , finely chopped (or 2 teaspoon Lemon juice)
- Salt , to taste
- 1 tablespoon Vegetable oil or cooking oil
For the Masala
- 4 tablespoon Grated Coconut
- 1 tablespoon Coriander seeds
- ½ to 1 teaspoon Cumin seeds
- ½ to 1 inch Cinnamon stick
- 2 Cloves
- 3 Dry red chilies
- 1 tablespoon Tamarind (or a small ball)
For Tempering or Seasoning
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 5 clove Garlic , crushed
- 1 Dry red chilie
- 1 sprig Curry Leaves
- 1 tablespoon Oil
Instructions
STEP I
- I have used dried green peas. If using dried green peas follow these steps: wash and soak peas in enough water overnight. The next morning drain the water. Add them to the pressure cooker and cover with enough water – at least an inch above peas (approx. 3 cups) – and pressure cook for 2 to 3 whistles. One on high flame and 2 to 3 on medium flame. If you are yet to boil potatoes, you can cut them into cubes and pressure cook along with peas.1 cup Green peas, 2 Potatoes
STEP II
- Dry roast the ingredients mentioned under “For the masala” on low flame till aromatic.4 tablespoon Grated Coconut, 1 tablespoon Coriander seeds, ½ to 1 teaspoon Cumin seeds, ½ to 1 inch Cinnamon stick, 2 Cloves, 3 Dry red chilies, 1 tablespoon Tamarind
- Grind it in a mixer or blender to form a smooth paste.
STEP III
- In a pan on medium heat, add oil, onions, and saute till onions become translucent. Add green chilies and ginger and saute for a minute.1 Big Onion, 2 to 3 Green chilies, 1 inch Ginger, 1 tablespoon Vegetable oil
- Add chopped tomato and cook until soft.1 Tomato
- Now add the ground masala, boiled potato, green peas, salt to taste, goda masala (if adding), little water for desired consistency and bring it to a nice boil and simmer for 5 minutes.Salt
- In another pan, heat oil on medium flame. Add mustard seeds. When they start to splutter, add cumin seeds, crushed garlic cloves, and sauté till garlic becomes light golden in color. Add curry leaves, dry red chile, and saute for another 1 minute. Add this tempering to Misal gravy and switch off the flame.1 teaspoon Mustard seeds, 1 teaspoon Cumin seeds, 5 clove Garlic, 1 Dry red chilie, 1 sprig Curry Leaves, 1 tablespoon Oil
- Pour the gravy into a serving bowl or plate. Garnish it with farsan or sev, onions, cilantro or coriander leaves, lemon wedges just before you are ready to serve along with FRESH HOMEMADE PAV BUN OR DINNER ROLLS.
STEPS TO MAKE MISAL PAV ON INSTANT POT
- Soak the dried green peas in water overnight. The next morning drain and keep it aside. If using fresh or frozen, ignore this step.
- Set the instant pot to saute mode. Add 1 tablespoon of oil and mustard seeds. When they start to splutter, add cumin seeds, crushed garlic cloves, and sauté till garlic becomes light golden in color. Add curry leaves, dry red chile, and saute for another 1 minute. Transfer this tempering to a plate and keep it aside.
- You do not have to clean the pot. Next, add all the ingredients mentioned under “For the masala” and roast till it becomes aromatic. Transfer this to a blender and blend it to smooth paste.
- Next, add oil and onions to the instant pot on sauté mode and saute till it becomes translucent. Next, add green chile and ginger and saute for another one minute.
- Add chopped tomatoes and cook until soft. Now add ground masala, potatoes cut into cubes, green peas, salt to taste, goda masala (if adding), 3 cups of water, and give it a nice stir.
- Close the instant pot. Set the vent to sealing position. Cook on manual high pressure for 15 minutes. Let the pressure release naturally. Open the lid, check for salt, spices, consistency, and adjust accordingly.
- Add the tempering or seasoning prepared earlier and mix well.
- When you are ready to serve transfer it to a bowl, Garnish it with farsan, sev, onion, tomatoes, coriander leaves and enjoy.
Notes
- I have tried the recipe with and without goda masala and both taste great. If you are planning to add goda masala, you may add up to 1 tablespoon to the recipe.
- To balance spicy and sour, you can add 1 teaspoon of jaggery or sugar to the gravy.
- You can substitute green peas with moth bean sprouts (matki sprouts) or mung beans or chawli (black eyed peas), kala or Kabuli Chana (chickpeas), Val, etc.
- You can even use fresh or frozen green peas (vatana). If using fresh or frozen green peas, use at least 2 cups.
- Dry, fresh, frozen, or shredded-desiccated coconut – all work equally well for the recipe.
- This dish tastes best when served spicy. This recipe yields medium spicy gravy. You can adjust red and green chilies as per taste.
- You can substitute dry red chile with red chilie powder.
- Add the garnish only before you are ready to serve. Else it will turn soggy and may not taste great.
Nutrition
Calories: 174kcal | Carbohydrates: 24g | Protein: 4g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Sodium: 256mg | Potassium: 552mg | Fiber: 5g | Sugar: 6g | Vitamin A: 641IU | Vitamin C: 111mg | Calcium: 49mg | Iron: 2mg