Quick Instapot Misal Pav
Ingredients
- 2 Red onions finely chopped
- ½ tsp Turmeric powder
- 2 tsp Kashmiri chili powder
- 2 tsp Coriander powder
- 1 tsp Cumin powder
- ¾ tsp Goda masala (traditional Maharashtrian spice blend)
- 1 tsp Kolhapuri Kanda Lasun powder gives an additional kick
- Salt to taste
- 2 Yellow potatoes cut into big cubes
- 1 and ½ cups Sprouted Matki beans (or) Moth beans
- ½ tsp Tamarind paste
- 5 cups Water
- ⅓ cup Coriander finely chopped
Grind
- 2 Plum tomatoes
- 2 inch Ginger
- 8 cloves Garlic
- 2 Green Chilies
- ½ cup Frozen coconut Dry roast in a pan till light brown
- In a mixie jar, add the above ingredients under “Grind” and grind it to a fine smooth paste and keep it aside. Add little water if needed.
For the Tempering
- 1 tsp Mustard seeds
- 1/4 tsp Hing (Asafoetida)
- 1 Sprig Curry leaves I chop them so everyone eats it
- ½ tsp Turmeric powder
- ¼ cup Chopped Coriander leaves
To Serve & enjoy..
- 12 Pav buns
- 2 tbsp Amul Butter (or) any butter For me, it's most definitely Amul :)
- 2 cups Misal Farsan crunchy savory snack mix specially used to sprinkle on top of Misal
- 1 Red onion finely chopped
- ½ cup Coriander leaves finely chopped
- 2 lime cut into wedges
Instructions
- Heat oil in the Instapot, add ingredients under seasoning one at a time and saute. Let the mustard seeds pop.
- Add the chopped onions and saute till translucent.
- Add the ground paste and mix them well. Along which you can add all the spice powders, salt and saute till the oil leaves the masala. Then add the sprouted moth beans (matki) and the cubed potatoes.
- Add tamarind paste, water, season with salt, give it a quick stir and close the Instapot lid. Pressure cook in High for 5 minutes, followed by 15 minutes, after which manually release the pressure slowly by turning the pressure release valve to venting.
- Open the lid and give a quick stir. Gently mash the potatoes with a fork so it gets mixed well with the curry. Garnish with chopped coriander leaves.
Assemble and Serve
- Heat a griddle or pan. Lightly spread butter on each half of the bun/pav and place on the griddle. Cook until they are lightly browned.
- Serve misal in a bowl, topped with red onions, coriander and farsan along with some hot pav.
- There’s nothing like dipping warm, buttery pav into the spicy misal gravy, letting it soak up all the delicious flavors in every bite. One of the best foods to serve on a rainy/snowy day.
Lakshmi's Tips
- Don't skip the Goda Masala—it's the key to authentic Maharashtrian flavor.
- Adjust the spice level by increasing or reducing the red chili powder and green chilies.Cook the gravy a little thinner than you think; it thickens as it rests.
- Squeeze fresh lemon juice over the misal just before eating to brighten the flavors.
- Rest the misal for 10–15 minutes after cooking to enhance the flavors.
- The misal tastes even better the next day as the spices continue to develop. Yes, please save some for the next day....