Misal Pav Recipe
This misal pav recipe is authentically Maharashtrian: Crunchy bean sprouts cooked in a spicy, vibrant, and hearty tarri paired with a soft pav.
Ingredients
To Cook the Sprouts:
- 120 g moong and moth bean sprouts*
- 80 g potato cubed, optional
- ½ teaspoon turmeric powder
- 550 ml water
To make a Paste:
- 2 tablespoons desiccated coconut or dry coconut
- 60 g red onion roughly chopped
- 100 g tomatoes roughly chopped
For the Curry:
- 2 ½ tablespoons neutral oil**
- ½ teaspoon black mustard seeds
- 1 teaspoon cumin seeds
- 6 fresh curry leaves
- 2 teaspoon ginger garlic paste
- 1 ½ teaspoon red chilli powder
- 1 ½ teaspoon deggi mirch or Kashmiri chilli powder
- ½ teaspoon coriander powder
- 1 teaspoon sea salt ground, or to taste
- 100 ml water
- 1 teaspoon lemon juice
- 2 teaspoon goda masala or use 1 teaspoon garam masala
To Serve
- red onion finely chopped, to taste
- fresh tomato finely chopped, totaste
- farsan/chivda to taste
- fresh coriander cilantro in the U.S., finely chopped, to taste
- 8 vegan pav white bread rolls, buttered and heated
Instructions
- Cook 120 g moong and moth bean sprouts* and 80 g potato with ½ teaspoon turmeric powder until softened. Pressure cook for 2 whistles or boil in a deep saucepan for around 20 minutes.
- Dry roast 2 tablespoons desiccated coconut on a tawa or frying pan until it's golden and aromatic. Cool the coconut, then blend it with 100 g tomatoes and 60 g red onion to make a paste. Set aside.
- Heat 2 ½ tablespoons neutral oil** in a large kadai and once hot, add ½ teaspoon black mustard seeds and 1 teaspoon cumin seeds. Once they pop, add 6 fresh curry leaves (be careful, as they may spit), and sauté for around 30 seconds, then add the prepared tomato-onion-coconut paste and 2 teaspoon ginger garlic paste. Sauté until the raw smell fades, then add the ground spices (1 ½ teaspoon red chilli powder, 1 ½ teaspoon deggi mirch, ½ teaspoon coriander powder, and 1 teaspoon sea salt). Cook, stirring consistently, until the oil separates.
- Add the beansprouts, potatoes, their cooking water, and an additional 100 ml water to the kadai/pan. Bring to a gentle simmer and cook until the tarri/kat (spicy oil) rises to the top. At this stage, season with 1 teaspoon lemon juice and 2 teaspoon goda masala. Turn off the heat.
- Layer the misal by adding farsan/chivda (crispy mixture) on top, plus finely chopped red onion, fresh tomato, and fresh coriander to taste. You can also add kande pohe (optional).
- Heat 8 vegan pav in butter (non-dairy to keep the recipe vegan). Slice them in half and fry gently in butter over low heat. If you want them slightly crispy, press on the bread. Serve alongside the misal.
- Serve the misal with extra lemon wedges, chopped onion, tomato, coriander, and farsan for people to add to their plates as they desire.
Notes
* If you prefer, you can exclusively use moth bean sprouts.
** This is the minimum amount of oil you should use. Misal pav is traditionally an oily curry, and some of the spicy oil (tarri/kat) is skimmed off before serving. If you want to do this, I suggest adding at least 1 tbsp extra.
Equipment
Nutrition
Serving: 1gCalories: 199kcalCarbohydrates: 22gProtein: 5gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 9gSodium: 700mgFiber: 6gSugar: 6g
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