Missal Pav is another of my favourite snacks in Maharashtrian Cuisine. We usually make Moongachi Usal or Safed Vatanyacha Usal. Both Usal and Missal are served with Pav (bread roll) in most Zunkar Bhakri Kendras (roadside eateries) sprinkled across Maharashtra and is a very popular street food.
Today’s dish with mixed lentils is a very filling snack and I got this from a neighbour friend and thankfully could record it in my recipe diary. Its mildly spicy and also has way less oil than the original dish sold in eateries, but there’s absolutely no compromise in taste.
My elder one who’s not a fan of Missal asked for a second helping. Its quite a filling snack along with Pav (dinner rolls) and we skipped the dinner that day after eating this. The spicy snack is perfect for the rainy days here 🙂
Do give it a shot and let me know how you liked it.
Prep time : 15 mins + 8 hours soaking time + 30 mins cooking time
Serves : 3-4
Spice level : medium-high
Maharashtrian snack – Missal Pav (Gluten Free + Vegan dish)
- Mixed Lentils – 200 gms (I used a mix of green gram, dry green peas, Matki and horse gram)
- Salt – to taste
- Oil -3 TBSP
- Green chillies – 2 nos
- Onions – 1 large (or 2 medium)
- Cooked & Mashed potato – 1 medium
- Shahjeera – 1 tsp
- Ginger garlic paste – 1 tsp
- Garnish : lemon juice, Farsaan (spicy deep fried fritters), minced onions
- Jaggery – 1 tsp
- Red chillies – 3 nos ( Kashmiri Variety)
- Red chillies- 2 nos (hot / spicy variety)
- Coriander seeds – 2 TBSP
- poppy seeds – 1/2 tsp
- Cloves – 3 whole
- Cumin Seeds – 1 TBSP
- Shredded Coconut – 3 TBSP (I used dry coconut)
- Cinnamon – 1/2 inch stick
- Pepper – 4 to 6 nos (adjust spice)
- Fennel Seeds – 1/2 tsp
- oil – 1 TBSP
Soak the mixed lentils for 6-8 hours, drain the water and pressure cook for 6-7 mins with little salt till soft but not mushy. Drain the cooked water, and retain 1 cup of this water aside.
To prepare the Spice powder:
Heat 1 TBSP oil, except dry coconut, fry all ingredients on very low flame one by one till fragrance comes out. Switch off, add the dry coconut and fry for 30 seconds. Cool in a flat plate and powder to a smooth powder. We shall be using only 1/2 of this powder for this recipe.
To make the Missal:
In a deep bottomed pan (iron works best), heat oil. Add the shahjeera, onions, chopped green chillies, fry well. Add the ginger garlic paste and fry further till the raw smell disappears. Add half of the spice powder, and saute till the oil separates. Now add 1/2 cup water from the cooked lentils and add the salt. Let it simmer for 5-6 mins. Add the cooked lentils, Mashed potato and add the remaining lentil water and let it simmer slow for 7-8 mins. Serve hot !
Take 2 ladles of the Missal, top with chopped onions, lemon juice, farsaan and serve immediately as is or with Pav (dinner rolls). It tastes equally great with Bread slices , roti or even Poori :-))