Dish Name: “Dhumdaar Misal Pav” – Smoked Misal with Black Garlic Tarri & Bhaji Crumble
Components:
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Matki Usal (Base Curry)
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Kaata (Spicy Tarri)
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Kandha Bhaji Crumble (Twist #1)
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Black Garlic Tadka (Twist #2)
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Pav (soft ladi buns, butter toasted)
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Garnishes – chopped onion, tomato, farsan, coriander, lemon wedge
Ingredients:
For Matki Usal (serves 4):
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Matki (moth beans) – 1 cup (sprouted)
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Onion – 2 medium (finely chopped)
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Tomato – 1 medium (chopped)
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Ginger-Garlic paste – 1 tbsp
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Turmeric – ½ tsp
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Red chili powder – 1 tsp
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Goda masala – 2 tsp
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Salt – to taste
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Oil – 2 tbsp
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Water – 2 cups
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Coal piece – 1 (for smoking)
For Tarri / Kat (Spicy Oil):
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Oil – 3 tbsp
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Mustard seeds – 1 tsp
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Cumin seeds – 1 tsp
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Hing – a pinch
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Black garlic (fermented garlic) – 4-5 cloves (mashed) [Twist #2]
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Regular garlic – 4 cloves (crushed)
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Red chili powder (Kashmiri + Bedgi mix) – 1.5 tbsp
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Goda masala – 1 tsp
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Salt – to taste
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Water – 1 cup
For Kandha Bhaji Crumble :
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Onion – 1 large (sliced thin)
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Besan – ½ cup
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Ajwain – ½ tsp
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Haldi – ¼ tsp
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Salt – to taste
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Red chili powder – ½ tsp
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Hot oil – 1 tsp
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Water – just a few drops if needed
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Oil – for deep frying
For Pav:
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Ladi pav – 8
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Butter – for toasting
Step-by-Step Preparation:
Step 1: Make the Matki Usal
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Heat 2 tbsp oil in a deep kadhai.
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Add chopped onions and sauté until golden.
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Add ginger-garlic paste and cook till raw smell goes.
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Add turmeric, red chili powder, and goda masala. Fry for 30 seconds.
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Add tomatoes, cook till soft.
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Add sprouted matki and mix well.
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Pour 2 cups water, cover and cook till matki is soft (15–20 mins).
TWIST – SMOKING:
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Place a small bowl in the center of the usal.
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Heat a piece of coal over flame till red hot, put it in the bowl.
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Pour a few drops of ghee or oil and quickly cover the pan.
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Let it absorb the smoke for 2–3 minutes. Remove coal bowl.
Step 2: Make the Kat (Spicy Tarri)
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Heat oil in a pan. Add mustard and cumin seeds. Let them splutter.
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Add hing, then black garlic and regular garlic. Sauté till aromatic.
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Add chili powders and fry gently for a few seconds.
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Add goda masala, salt, and water. Simmer till oil floats.
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This will be your “kat” – bold, spicy, dark, and layered with fermented garlic umami.
Step 3: Kandha Bhaji Crumble
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Mix sliced onions, spices, besan, and hot oil. Do not use water unless needed.
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Mix well so onions release moisture and coat evenly.
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Deep fry small clusters till crisp and golden.
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Let them cool, then crush lightly into a crumble.
Step 4: Toast Pav
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Slice pavs and toast them on a tawa with butter till golden.
Final Assembly:
In a deep bowl:
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Add a ladle of matki usal.
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Pour hot kat on top till the usal is swimming.
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Add farsan, chopped onion, tomato, and coriander.
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Sprinkle generous kandha bhaji crumble over it.
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Squeeze lemon juice for zing.
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Serve with hot buttered pav and a glass of chilled mattha (buttermilk).
Pro Notes:
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Black garlic gives the kat a deeply complex flavor. Available online or in gourmet shops.
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Sprouting matki overnight is key—don’t skip!
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Use goda masala, not garam masala—Maharashtra’s secret spice.
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The coal smoke method mimics “dhungar” from rural kitchens—adds magic.
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