Maharashtrian Misal Pav with Spicy Lahsun Chutney
Maharashtrian Misal Pav is a popular street food dish from the Indian state of Maharashtra. It consists of a spicy curry made with a variety of beans and lentils, served with a side of bread (pav) and a spicy garlic chutney (lahsun chutney). The curry is typically made with a combination of moth beans, mung beans, toor dal, and rajma beans, and is flavored with a variety of spices, including garlic, ginger, green chilies, and cumin. The lahsun chutney is made with a simple combination of garlic, green chilies, salt, and lemon juice.
The origins of Maharashtrian Misal Pav are unclear, but it is thought to have originated in the city of Kolhapur in Maharashtra. The dish is said to have been created by a local street vendor who was looking for a way to use up leftover beans and lentils. The dish quickly became popular, and is now a staple of Maharashtrian cuisine. Maharashtrian Misal Pav is typically served as a breakfast or lunch dish, and is often paired with a cup of tea or coffee.
Maharashtrian Misal Pav with Spicy Lahsun Chutney Maharashtrian Misal Pav with Spicy Lahsun Chutney Maharashtrian Misal Pav with Spicy Lahsun Chutney Maharashtrian Misal Pav with Spicy Lahsun Chutney
Prep time: 30 | Cook time: 60 | Serves: 4
Ingredients
  • 1 cup Dried moth beans (matki)
  • 1 cup Green mung beans (moong dal)
  • 1 cup Toor dal
  • 1 cup Rajma beans
  • 1 large Onion, chopped
  • 5-6 cloves Garlic, crushed
  • 1 inch Ginger, chopped
  • 2 Green chilies, slit lengthwise
Instructions
  1. Wash and soak the moth beans, mung beans, toor dal, and rajma beans in water overnight.
  2. In a large pot or pressure cooker, heat some oil and sauté the onion until golden brown.
  3. Add the garlic, ginger, and green chilies and sauté for a minute more.
  4. Drain the beans and add them to the pot along with enough water. Pressure cook for 4-5 whistles or until the beans are cooked through.
  5. Mash the beans slightly and add the remaining ingredients to the pot. Bring to a boil and then simmer for 15-20 minutes or until the gravy thickens.
  6. For the Lahsun Chutney, grind together the garlic, green chilies, salt, and lemon juice until a smooth paste forms.
  7. Serve the Misal with Pav bread topped with the Lahsun Chutney.
Why It Works
  • The combination of beans and lentils provides a good source of protein and fiber.
  • The spices used in the curry give it a complex and flavorful taste.
  • The lahsun chutney adds a spicy kick to the dish.
  • The dish is easy to make and can be tailored to your own taste preferences.