Misal Pav is among the better known dishes of Maharashtra -- the spicy street-food rules the hearts and tastebuds of people across the state.

For someone like me, it's comfort food. Freshly-baked pav along with a steaming bowl of misal is an ideal breakfast/brunch on a lazy Sunday.

Wash it down with a tall glass of masala chaas or buttermilk and you are set for a lovely afternoon nap.

The humble misal pav is now enjoying the spotlight globally and features among the world's best vegan dishes.

Here's an authentic, speedy recipe for those of you who would like to make it at home.

In terms of spice level, this is a cross between Kolhapuri Misal (reserved for the brave) and Puneri Misal (mild and subtle in flavour).

Of course, misal is supposed to be zesty and strongly-flavoured, but you can always cut down on the chillies and oil. 

Ingredients

Serves: 4

For the masala

• 2 tsp oil
• ¼ cup desicdated coconut
• 1 large onion, finely chopped
• 2 tsp ginger garlic paste
• 1 tomato, chopped
• ¼ cup water

For the gravy

• 2 cups mixed sprouts
• 3 tbsp oil
• 1 tsp rai or mustard seeds
• 1 tsp jeera or cumin seeds
• Pinch hing or asafoetida
• 1 spring curry leaves
• 1 tsp red chilly powder
• ½ tsp haldi or turmeric
• 1 tsp dhania or coriander powder
• 1 tsp goda masala, store brought; I prefer Bedekar Goda Masala for its pungency
• 1 tsp jaggery
• 1 tsp salt
• 6 cups water

For serving

• Handful mixed sprouts
• 2 cups farsan mix
• 1 medium onion, finely chopped
• 1 tbsp green dhania or coriander or cilantro leaves, finely chopped
• 8 ladi pav or bread slices
• 2 cups sweetened dahi or yoghurt, optional
• 4 lemon wedges

Method

• Pressure cook the sprouts with a pinch of turmeric, ½ tsp salt and 1 cup water for 1 whistle.
  Take off heat and let the pressure release naturally.
• Heat 2 tbsp oil in a kadhai or saucepan.
  Saute the chopped onion till golden brown.
  Add the ginger-garlic paste and fry till the raw smell is gone.
  Cook the tomato until you get a mushy texture.
  Add the coconut and stir for a minute.
  Take off heat and once the mixture cools down, blend it to a smooth paste.
  Use just a little water.
  Transfer into a bowl and keep aside.
• Heat 3 tbsp oil in a large kadhai over medium heat
  Add the rai, jeera and curry leaves and let it splutter.
  Add the turmeric, chilly powder, coriander powder, hing, goda masala and fry for few seconds.
  Add the prepared masala paste and give it a good mix.
  Cook till the oil separates from the mixture.
  Add the boiled sprouts, salt and jaggery an mix gently.
  Add the remaining water. The gravy should be a little watery.
  Cover and simmer for 10 minutes.
• To serve, layer some sprouts in a serving bowl and add some farsan on top.
  Pour the gravy into this mixture.
  Garnish with the chopped onion and the chopped coriander leaves.
  Serve hot with pav or bread, sweetened yoghurt, and a slice of lemon.

Mayur's Note: Be generous with the quantity of water in the recipe. You need it for the kat/rassa (gravy).

Misal Pav snobs may not like this, but you can also enjoy the dish with slices of bread.

Traditionally, pav is served as it is. But you may smear it with some salted butter and lightly toast it over a pan. Vegans can use cashew butter and follow the same process.

Add farsan only once you are ready to serve the misal so that it remains crunchy. Soggy farsan is a big no.