Hope the New Year is going well for everyone thus far. The holidays that just went by were simply fabulous. We were blessed to be flanked by friends, some of whom are like family and of course there was too much food! I was pampered by my friend Vaishali who was visiting us this holiday season and whom my son used to call as ‘Shaali’ aunty when he was a toddler. And so every now and then we lovingly still call her by that name. 🙂 So Shaali aunty who is a fireball – brimming wiith energy and passion was determined to take over my kitchen so that I could have a restful vacation. How kind of her isn’t it?. God bless her. I decided to further cash in on this opportunity and started requesting typical Maharashtrian dishes from her that I used to have while I was growing up in Mumbai. Thus I slyly put in requests for Pooran Poli, Halwa, Misal paav etc.etc 🙂 And Shaali aunty was only too happy to oblige.
I love creating new dishes but somehow I rejoice more in going back and in re-creating time-tested recipes that have been passed down from our ancestors. That takes me down nostalgia lane and straight into a haven where things were just laid back and uncomplicated. Oh those were the days!
Misal Paav is the lesser known cousin of the famous Mumbai Paav Bhaji which is popular all over India. Usal is a typical Maharashtrian dish that is made with sprouted white chick peas or moth. I actually did not know what moth was until Vaishali showed it to me. Here’s a picture. Pronounced as “moat” beans and called as ‘matki’ in India.
So Usal is the spicy curry that is made from these beans – sprouted moth or white peas are used. And when usal is served with farsaan (fried chickpea flour crisps called sev ), chopped onions,cilantro and lime pieces and served with paav bread it becomes mouthwatering ‘Misal’. What a transformation and indeed one complete meal. This recipe uses dried coconut known as copra in Hindi and Marathi and toasting this dried coconut and grinding it with the spices gives this curry its distinct nutty and spicy flavor. OK enough of the description,I am sure I got you drooling. So here is the recipe ……Presenting Shaali aunty’s recipe for Misal paav – Khandesh style.
I am also bringing this recipe to Fiesta Friday #101 where the delightful Jhuls from thenotsocreativecook and Mr Fitz from Cookingwithmrfitz are co-hosts this week.
Pressure cook the moth.
Fry the ground copra masala in oil
Fry masala till it turns into a lump and oil separates out.
I’ve never heard of misal, but sure love learning about all of the ingredients and cultures that other people have. I love all of the spices in your dish too!
I am glad Julie that you liked the spices in here. Yes this is a very interesting dish – a combination of different textures and so tasty! 🙂
What a wonderful and delicious dish, I am just amazed by all these lentils/beans that I have not even heard of. I do love these type of dishes in any shape or form, and your recipe sounds quite delicious. By the way, I thought of you when I posted my paella dish last week – I remember your series on Spain and your Spanish friend teaching you the authentic way? I hope you’re doing well.
how interesting! thanks for sharing at FF101
Wow! That’s looks delicious! That is really sweet and nice of Vaishali to cook for you. She’s a good cook. I hope you enjoyed maharashtrian delicacies.
Yes Deepa. Yes she is amazing! And I totally enjoyed the Maharashtrian dishes! Still have some pooran left in the freezer 🙂
How delicious! It sounds amazing – I really have to start cooking Indian-style food!
yeah and there is so much variety within Indian cuisine too as I hope to show through my blog.! thanks for stopping by!
I know-we recently went to a Southern Indian restaurant and left with a complete burn-out ? We usually prefer Punjabi or Pakistani cuisine, as when it comes to spices we are whimps! Or gringos, as my Latin American partner calls it …
oh by burn-out did you mean you found the food spicy?
Beyond spicy- we asked for unspicy rice for the lirtle one and even rhat brought some tears to my eyes lol
oh wow. I am sorry to hear. Authentic South Indian as in Kerala or Tamilian or Udipi cuisine is rarely very hot or spicy. Andhra cuisine is the only one that I can think of from south india that is really hot. Anyways better luck for next time!
No worries, we just drink a lot of lassi with it ☺ but Ill make a note ot it. Where we live are so many different cuisines to choose from, its like a holiday to the subcontinent from the comfort of the 427 bus to Acton Town ☺☺
wow I am envious! sounds like a great place!
I absolutely love Misal Pav, Indu. Yours looks so inviting. 🙂
thanks Aruna. Happy New Year to you!
Happy New Year, Indu!
It is very nice to learn new dishes from different cultures. This is very new to me and it sound very delicious. Thank for coming over, Indu. I hope you are having fun! Have a lovely week ahead & happy FF101. 🙂
yes this is one spicy and yummy dish!
How lovely to have someone cook for you and treat you 🙂
yes I am lucky to have so many friends and my family of course for their help:)
I have not come across moth beans here in Sri Lanka. Must try out misal paav next time I visit India, as I am a fan of paav bhaji.
yes Ahila you definitely shod try this if you get a chance! Do you visit India often?
Not that often but every few years or so and it’s been a while since my last visit.
This is just fabulous Indu!
I have never tried the missal or ussal! Your recipe is simple and delicious.
A very happy new year!❤️
Sonal if you have never tried it then you definitely should! I am sure you will love it. Hot and spicy and the farsaan with it makes it so yummy 🙂
Thanks Indu❤️