Copycat Missal Pav Recipe of Missal Samrat (Mumbai)

This missal pav recipe is a copycat recipe from Missal Samrat Mumbai. They serve different kind of missal with pav. We always go there when we visit India on vacations. Here in Canada, I always miss that Missal Pav’s authentic taste so I made this dish with their recipe. It is a very famous traditional dish of Maharashtra (India). Missal is a spicy curry made with mixed sprouts or moth beans (matki) and pav are buns (laadi pav). Missal is garnished with mix farsan (mix chiwda) on the top and also some topped with onion and tomatoes. Missal is made of various kinds and it differs from place to place. The Kolhapuri Missal is the most spiciest one also Puneri Missal is spicy and then there is Nagpur Missal, Mumbai Missal etc. Some are served with butter milk or yogurt.

Supplies

For Masala Paste :

Coriander Seeds – 2 tbsp

Cumin Seeds – 2 tsp

Shredded Coconut – 2 tbsp

Fennel Seeds – ¼ tsp

Sesame Seeds – 1 tbsp

Coriander Leaves – few

Kashmiri Red Chill Powder – 4 tbsp

Garlic – 2 cloves

Cinnamon – a pinch

For Usal :

Sprouted Dal – 1 Cup

Onion – 1 (finely chopped)

Oil – 1 tbsp

Mustard Seeds – 1/2 tsp

Cumin Seeds – ½ tsp

Asafoetida – ¼ tsp

Turmeric Powder – ½ tsp

Salt – to taste

Masala Paste – 1 tbsp

Tamarind Pulp – ½ tsp

Tomato Puree – 2 tbsp

Coriander Leaves - Few (chopped)

For Rassa or Kat (Spicy Gravy) :

Onion – 2 (finely chopped)

Tomato Puree – 3 tbsp

Asafoetida – ¼ tsp

Red Chilli Powder –1/2 tsp

Tamarind Pulp – 1 tsp

Ginger – 1 tsp (chopped)

Salt – to taste

Oil – 3 tbsp

Masala Paste – 2 tbsp

Cumin Seeds – ½ tsp

Mustard Seeds – ½ tsp

Coriander Leaves - Few (chopped)

For Garnishing :

Onion – 1 (finely chopped)

Farsan - 1/2 Cup

Coriander Leaves – 2 tbsp (chopped)

Step 1: Making Masala Paste

Dry roast all the ingredients except coriander leaves and set it aside to cool. Now grind it to fine paste by adding little bit water and coriander leaves.

Step 2: Making Usal

Pressure cook Sprouted dal with 3 cups of water, salt and turmeric powder till 1 whistle. Drain dal and keep the water and cooked dal separately. Heat oil in a pan add mustard seeds, cumin seeds and when they splutter add asafoetida. Now add onions and once onions turn golden add masala paste and roast it for a minute. Now add tomato puree, tamarind paste and salt. Mix well and saute it for 2 to 3 minutes. Now add cooked dal, chopped coriander leaves and mix well. Cook it for a minute. Turn off the flame and keep it aside.

Step 3: Making Rassa or Kat (Spicy Gravy)

Heat oil in a pan and add cumin seeds and mustard seeds and once they splutter add, ginger, chopped onions. Saute it till onions gets translucent. Add tomato puree, tamarind paste, masala paste, salt, red chilli powder, chopped coriander leaves and saute it for 2 to 3 minutes. Add the water which we have saved while pressure cooking the dal. Mix it and cook it for 5 to 6 minutes.

Step 4: Serving

In a serving bowl place some sprouted dal mixture. Now pour some gravy (kat) on top. Put some farsan over it and sprinkle chopped onions and chopped coriander leaves on the top. Serve hot with Pav