Misal pav is a popular Maharashtrian street food dish that consists of a spicy sprouted lentil curry (misal) served with pav (soft bread rolls). It is a flavorful and satisfying dish. Here's a recipe for misal pav:
Ingredients:
For the Misal:
- 1 cup mixed sprouts (such as moth beans, mung beans, chickpeas)
- 1 onion, finely chopped
- 2 tomatoes, finely chopped
- 2-3 green chilies, finely chopped
- 2-3 garlic cloves, minced
- 1-inch piece of ginger, grated
- 1 tablespoon oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1 tablespoon red chili powder (adjust to taste)
- 1 tablespoon misal masala (a spice blend available in Indian stores)
- Salt to taste
- Water as needed
- Fresh coriander leaves, chopped (for garnish)
- Lemon wedges (for serving)
For the Kat (spicy gravy):
- 1 tablespoon oil
- 1 onion, finely chopped
- 2 tomatoes, finely chopped
- 2 tablespoons grated coconut
- 1 tablespoon red chili powder
- 1 tablespoon coriander powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- Salt to taste
- Water as needed
For serving:
- Pav (bread rolls)
- Chopped onion
- Chopped coriander leaves
- Sev (crispy fried chickpea flour noodles)
Instructions:
- Start by making the misal. Heat oil in a pan or pressure cooker over medium heat. Add mustard seeds and cumin seeds. Once they splutter, add the chopped onions and sauté until they turn golden brown.
- Add minced garlic, grated ginger, and green chilies. Sauté for a minute until fragrant. Then add the chopped tomatoes and cook until they turn soft and mushy.
- Add turmeric powder, red chili powder, misal masala, and salt. Mix well and cook for a minute.
- Add the mixed sprouts and mix everything together. If using a pressure cooker, add a little water (about 1/4 cup) and pressure cook for 2-3 whistles. If using a regular pan, cover and cook until the sprouts are tender, adding water as needed.
- Once the sprouts are cooked, check the consistency. If it's too dry, add some water to adjust the consistency. Simmer for a few minutes to let the flavors meld together. Adjust the seasoning if needed.
- In a separate pan, heat oil for the kat (spicy gravy). Add chopped onions and sauté until they turn translucent.
- Add chopped tomatoes and cook until they become soft. Then add grated coconut, red chili powder, coriander powder, turmeric powder, garam masala, and salt. Mix well and cook for a few minutes.
- Allow the mixture to cool, then blend it into a smooth paste using a blender or food processor. Return the mixture to the pan and cook for another few minutes. Add water to adjust the consistency, if required.
- To serve, take a bowl and add a ladleful of misal (sprouted lentil curry). Pour some kat (spicy gravy) over the misal.
- Garnish with chopped onion, chopped coriander leaves, and a handful of sev (crispy fried chickpea flour noodles). Squeeze some lemon juice on top for extra tanginess and Serve.
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