Misal Pav (Pune Version)

Aaj Pakao Misal Mix – 1 Packet

1 small onion finely chopped
1 small tomato finely chopped
1/4 tsp turmeric powder
1 tsp garam masala
1 tbsp ginger garlic paste
1 tsp red chilli powder
1 tbsp oil
Curry leaves
Salt to taste
1 cup water
1 tbsp cumin seeds (for dry masala)
1 tbsp coriander seeds (for dry masala)
1 tbsp sesame seeds (for dry masala)
1/4 cup dessicated coconut (for dry masala)
5 cloves (for dry masala)
1.5-inch cinnamon stick (for dry masala)
2 tbsp red chili powder (for dry masala)
1 small onion chopped roughly for grinding to paste (for wet masala in rasa)
1 small onion finely chopped (for wet masala in rasa)
1 tbsp ginger garlic paste (for wet masala in rasa)
1/2 cup coriander chopped (for wet masala in rasa)
2 green chili or as per spice level required (for wet masala in rasa)
salt to taste (for wet masala in rasa)
4 tbsp oil (for wet masala in rasa)
1.5 litre water (for wet masala in rasa)
4 tsp sugar (for wet masala in rasa)
1 lemon juice (for wet masala in rasa)
1 cup poha soaked (poha)
1/4 tsp turmeric powder (poha)
1/2 tsp mustard seeds (poha)
1/4 tsp asafoetida hing (poha)
2 tbsp oil (poha)
salt as per taste (poha)
2 potatoes boiled and cubed (garnish)
1 small onion finely chopped (garnish)
1/4 cup coriander finely chopped (garnish)
1 cup date chutney (garnish)
1 cup farsan mixture to sprinkle on top (garnish)
6 pav/bun to serve with (garnish)
  • Heat oil in a pressure cooker. Add curry leaves
  • Add chopped onion and saute till translucent
  • Add ginger garlic paste to it. and saute more
  • Add chopped tomatoes and salt and cook till they are soft. Then add turmeric powder, red chili powder and garam masala to it and saute for two minutes
  • Add the Aaj Pakao Misal Mix and add water to it. Add the rest of salt and pressure cook for 2-3 whistles.
  • The usal is ready
  • Dry roast coriander seeds, cumin seeds, sesame seeds, cloves, cinnamon sticks on low heat
  • After the spices start releasing aroma and get little brown add the desiccated coconut
  • Mix well and roast for 2 more minutes. Keep it aside and let it cool Grind the masala to fine powder. This masala can be used for making brinjal rice, stuffed brinjal curry, masale bhat
  • Heat oil in a pan. Add onion and fry till translucent
  • Now add the dry ground masala and roast for 4-5 minutes
  • Add the wet paste (grind together onion, ginger garlic, green chili, coriander to a fine paste). Mix well and saute for 2-3 minutes
  • Add red chili powder, salt and sugar. Mix well
  • Add water and let it boil and cook for 12-15 minutes
  • Add lemon to it after the water starts boiling
  • The oil layer will be seen floating on top. Our kat/tari/rasa is ready
  • Heat oil in a pan. Add mustard seeds, asafoetida, curry leaves and turmeric powder
  • Add the washed and soaked poha. Add salt and mix well. Cover and cook for few minutes. Poha are ready
  • Arrange all the prepared ingredients for assembling the usal – prepared usal, poha, boiled and diced potato, chopped onions, chopped corainder, sweet date and tamarind chutney, farsan and tari/kat/rasa (shown in next pic). The kat/tari/rasa should be hot
  • Mix and serve as per your liking