Aaswad Copcycat Misal Pav Recipe

Last year, Aaswad, a small eatery in Mumbai, was grabbing headlines across the world; its misal pav had just been named the “World’s Tastiest Vegetarian Dish” by the Foodie Hub Global Awards. The misal pav from Aaswad was praised for “its wonderful colors and contrasts”. After the announcement, Aaswad found itself thronged by even more customers than usual, including yours truly-  and we have to agree with the Foodie Hub’s verdicts.

Aaswad chefs Vilas Gangaram Taral and Tukaram Shankar Utekar, revealed the recipe to Asian Age: “We start with boiling moth beans and other pulses and then add spices and curry leaves. Later we temper it with garlic, mustard seeds and cumin seeds. Our special missal masala is added to complete the dish. This is the basic usal recipe; to this, we add farsan, lemon juice and coriander leaves to make authentic missal.”

After one taste of this authentic missal, we were addicted and found ourselves heading to Aaswad once every couple of weeks to enjoy it. But, the rains have hit and we’re in no mood to go wading through potholes. So, we’re sharing a recipe for a misal pav we created at home which is (almost) as good as Aaswad’s. Before we let you in to the recipe, here’s a little background:

Misal Pav

Misal Pav is a highly spicy Maharashtrian dish, made using lentils, onion, ginger, garlic and other spices.

There are two parts to its preparation; the thick curry called ussal and a watery gravy called rassa.

Misal is served with – yes you guessed it – pav, spread with butter.

Enjoy the msial pav for breakfast, lunch or dinner or even as a snack.

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Misal Pav Mania

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Servings

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Ingredients

• 2 cups moth bean sprouts rinsed
• 1 Potato chopped
• 1 tomato chopped
• 1 tbsp tamarind pulp
• 2 tbsp red chili powder
• 1 tsp Cumin seeds
• 1 tsp Mustard seeds
• 12 Curry Leaves finely chopped
• 2 onions finely chopped
• 2 green chillies finely chopped
• 1 tbsp ginger garlic paste
• 1 tbsp goda masala
• 1 tsp coriander seed powder
• 1 tsp roasted cumin powder
• 1 tsp Garam masala powder
• 1 tsp sugar
• Salt
• Oil

Garnish

• 1 onion
• 1 handful coriander leaves chopped
• 1 cup farsan
• 1 lime cut into quarters

Servings MetricUS Imperial Ingredients 2 cups moth bean sprouts rinsed 1 Potato chopped 1 tomato chopped 1 tbsp tamarind pulp 2 tbsp red chili powder 1 tsp Cumin seeds 1 tsp Mustard seeds 12 Curry Leaves finely chopped 2 onions finely chopped 2 green chillies finely chopped 1 tbsp ginger garlic paste 1 tbsp goda masala 1 tsp coriander seed powder 1 tsp roasted cumin powder 1 tsp Garam masala powder 1 tsp sugar Salt Oil Garnish 1 onion 1 handful coriander leaves chopped 1 cup farsan 1 lime cut into quarters

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Instructions

1. Combine the sprouts, potatoes, tomatoes, turmeric, red chili powder and salt to taste and pressure cook for three whistles with three cups of water.
2. Temper the mustard seeds and cumin and add the curry leaves.
3. Add the onion and sauté until it begins to brown.
4. Stir in the sugar and a little salt to taste
5. Add the green chillies and ginger garlic paste.
6. Sauté for a minute and add the goda masala.
7. Add the tamarind pulp and sauté for two minutes.
8. Add the sprouts that were cooked in the pressure cooker along with the water.
9. Cook until the gravy thickens and then place in a serving dish.
10. Add the garnish aside from the lime wedges.
11. Sprinkle half the lime over the rest of the garnish and then place the rest as garnish.
12. Serve with buttered pavs.