Dhumdaar Misal Pav

 Dish Name: “Dhumdaar Misal Pav” – Smoked Misal with Black Garlic Tarri & Bhaji Crumble


Dumdar Misal Pav



Components:

  1. Matki Usal (Base Curry)

  2. Kaata (Spicy Tarri)

  3. Kandha Bhaji Crumble (Twist #1)

  4. Black Garlic Tadka (Twist #2)

  5. Pav (soft ladi buns, butter toasted)

  6. Garnishes – chopped onion, tomato, farsan, coriander, lemon wedge


Ingredients:

 For Matki Usal (serves 4):

  • Matki (moth beans) – 1 cup (sprouted)

  • Onion – 2 medium (finely chopped)

  • Tomato – 1 medium (chopped)

  • Ginger-Garlic paste – 1 tbsp

  • Turmeric – ½ tsp

  • Red chili powder – 1 tsp

  • Goda masala – 2 tsp

  • Salt – to taste

  • Oil – 2 tbsp

  • Water – 2 cups

  • Coal piece – 1 (for smoking)


For Tarri / Kat (Spicy Oil):

  • Oil – 3 tbsp

  • Mustard seeds – 1 tsp

  • Cumin seeds – 1 tsp

  • Hing – a pinch

  • Black garlic (fermented garlic) – 4-5 cloves (mashed) [Twist #2]

  • Regular garlic – 4 cloves (crushed)

  • Red chili powder (Kashmiri + Bedgi mix) – 1.5 tbsp

  • Goda masala – 1 tsp

  • Salt – to taste

  • Water – 1 cup


For Kandha Bhaji Crumble :

  • Onion – 1 large (sliced thin)

  • Besan – ½ cup

  • Ajwain – ½ tsp

  • Haldi – ¼ tsp

  • Salt – to taste

  • Red chili powder – ½ tsp

  • Hot oil – 1 tsp

  • Water – just a few drops if needed

  • Oil – for deep frying


For Pav:

  • Ladi pav – 8

  • Butter – for toasting


Step-by-Step Preparation:


 Step 1: Make the Matki Usal

  1. Heat 2 tbsp oil in a deep kadhai.

  2. Add chopped onions and sauté until golden.

  3. Add ginger-garlic paste and cook till raw smell goes.

  4. Add turmeric, red chili powder, and goda masala. Fry for 30 seconds.

  5. Add tomatoes, cook till soft.

  6. Add sprouted matki and mix well.

  7. Pour 2 cups water, cover and cook till matki is soft (15–20 mins).

TWIST – SMOKING:

  • Place a small bowl in the center of the usal.

  • Heat a piece of coal over flame till red hot, put it in the bowl.

  • Pour a few drops of ghee or oil and quickly cover the pan.

  • Let it absorb the smoke for 2–3 minutes. Remove coal bowl.


Step 2: Make the Kat (Spicy Tarri)

  1. Heat oil in a pan. Add mustard and cumin seeds. Let them splutter.

  2. Add hing, then black garlic and regular garlic. Sauté till aromatic.

  3. Add chili powders and fry gently for a few seconds.

  4. Add goda masala, salt, and water. Simmer till oil floats.

  5. This will be your “kat” – bold, spicy, dark, and layered with fermented garlic umami.


Step 3: Kandha Bhaji Crumble

  1. Mix sliced onions, spices, besan, and hot oil. Do not use water unless needed.

  2. Mix well so onions release moisture and coat evenly.

  3. Deep fry small clusters till crisp and golden.

  4. Let them cool, then crush lightly into a crumble.


 Step 4: Toast Pav

  • Slice pavs and toast them on a tawa with butter till golden.


 Final Assembly:

In a deep bowl:

  1. Add a ladle of matki usal.

  2. Pour hot kat on top till the usal is swimming.

  3. Add farsan, chopped onion, tomato, and coriander.

  4. Sprinkle generous kandha bhaji crumble over it.

  5. Squeeze lemon juice for zing.

  6. Serve with hot buttered pav and a glass of chilled mattha (buttermilk).


 Pro Notes:

  • Black garlic gives the kat a deeply complex flavor. Available online or in gourmet shops.

  • Sprouting matki overnight is key—don’t skip!

  • Use goda masala, not garam masala—Maharashtra’s secret spice.

  • The coal smoke method mimics “dhungar” from rural kitchens—adds magic.



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