Abhishek Bachchan reveals his favourite food: ‘Every morning, when I am shooting, I eat it’

Talking about one of the staple street foods in Maharashtra, Vada Pav, Abhishek mentioned, “Shivaji Park is the best. You get very good vada pav down the road opposite Mithaibai also.”

He further said, “Anda burji fry with paav in early mornings is a must-have.”

If you are also in the mood for some delectable misal, here’s how you can whip it up in the comfort of your own home.

For the unversed, Misal, a popular Maharashtrian street food, is basically a sprouts curry enjoyed with pav. However, just like every other cuisine, there are multiple variations of it too.

 

View this post on Instagram

 

A post shared by Yum Yum Kitchen (@yumyumkitchenofficial)

To cater to your tastebuds, here’s a version of Kolhapuri Misal courtesy of chef Sanjeev Kapoor.

“Mixed sprouts cooked in a spicy onion tomato gravy topped with crunchy farsan, onions and lemon juice served with pav. If you want to have an authentic Kolhapuri misal pav – it’s got to be spicy, but if spice isn’t your thing you can totally alter it. This quick food on the go is a favourite Maharashtrian snack and breakfast option,” said Kapoor on his website.

Ingredients

1 cup – Moong sprouts
1 cup – Matki sprouts
2tbsp – Oil
Asafoetida a pinch
1/2tsp – Mustard seeds
Curry leaves a few
2 nos – Large onions, finely chopped
2 no – Green chillies, slit
1tsp – Garlic paste
1tsp – Ginger paste
1/2tsp – Turmeric powder
1 1/2tsp – Red chilli powder
1tsp – Coriander-cumin powder
Salt to taste
1tsp – Garam masala powder
2tbsp – Fresh coriander leaves, finely chopped
1/2 cup – Farsan
Lemon juice as required
Lemon slices as required
8 nos –

Method

*Mix sprouts in a colander and wash them under running water for a minute. Drain and keep aside. Heat oil in a pan, add asafoetida, mustard seeds, curry leaves, and half of the chopped onions.
*Sauté for a minute and add green chillies. Add garlic paste and ginger paste. Stir well and sprinkle a little water. Add turmeric powder, red chilli powder, and dhania-jeera powder. Mix well and add the sprouts.
*Add salt to taste and three cups of water. Bring to a boil. Add garam masala powder and chopped coriander leaves, keeping some for garnish. Cover and cook for ten to twelve minutes.

Make this misal (Source: Sanjeev Kapoor.com)

How to serve?

Pour a ladleful of cooked sprouts into a deep bowl. Sprinkle generously with farsan. Sprinkle remaining chopped onion, chopped coriander leaves, and freshly squeezed lemon juice. Serve with lemon slices and pav.

📣 For more lifestyle news, follow us on Instagram | Twitter | Facebook and don’t miss out on the latest updates!