Misal Pav Recipe
Misal Pav is as hearty and rustic as you’ll find. Love lentils and spicy Indian food? Want a vibrant, scrumptious meal that you can serve anytime, anywhere? This street food is perfect for you.
For best results follow my detailed step-by-step photo instructions and tips.
© Swasthi's Recipes - www.indianhealthyrecipes.com
Ingredients (1 cup = 240ml )
- 2 cups matki sprouts or mixed sprouts (250 grams sprouts, or ½ cup dried beans)
- 3 to 4 tablespoon oil (refer notes)
- ¾ teaspoon mustard seeds
- ¾ teaspoon cumin seeds
- 1 sprig curry leaves
- ⅛ to ¼ teaspoon hing / asafoetida
- 1 cup onions (fine chopped, 1 large onion)
- 3 to 4 garlic cloves
- 1 inch ginger (peeled)
- 2 tablespoons desiccated coconut (if possible copra or unsweetened coconut flakes)
- ¾ cup tomatoes (deseeded & fine chopped, 1 large tomato)
- 3 tablespoons coriander leaves fine chopped
- ½ to ¾ tablespoon salt (adjust to taste)
- ¼ teaspoon turmeric
- 1 to 1½ teaspoon red chili powder (adjust to taste)
- 2 to 4 tablespoons goda masala /misal masala (make your own from post or refer notes for substitutes)
- 1 tablespoon jaggery (optional, adjust to taste)
- 1 teaspoon tamarind paste (optional, or tamarind water as needed)
- 4 to 5 cup water
To serve
- 8 pav/ buns (or as needed)
- 2 tablespoons butter (to toast pav)
- ¼ cup onions (1 small onion fine chopped)
- 1 lemon
- 2 tablespoons coriander leaves fine chopped
- ½ cup farsan / thick sev (mixture) or crushed tortilla chips
How to make the recipe
Sprouting - omit this if you have sprouts
- Rinse half cup matki well and soak them in enough water for 8 hours. Later, drain the water completely and wrap them in a clean cloth or add to a box. Cover well and keep it in a dark warm place for 12 to 24 hours to sprout.
- Depending on the temperature they will sprout. If the weather is too hot, sprinkle some water on them when the cloth dries up.
How to Make Misal
- Grate or grind together ginger garlic and coconut in a small grinder. Keep this aside.
- Heat oil in a pan. Add mustard and cumin seeds. When they splutter add curry leaves.
- Saute till the leaves turn crisp. Then stir in hing. Add onions and saute until translucent. Then add ginger garlic coconut paste & saute till it turns aromatic for 2 to 3 minutes.
- Add tomatoes and salt. Cook until the tomatoes turn completely mushy and soft.
- Add chili powder, misal masala or goda masala & turmeric. Mix and cook until oil begins to separate, just for 2 minutes.
- Next add the sprouts and pour water as needed to make the kat or tarry. If you prefer more kat you can pour upto 5 cups like I did. For a less kat, add 3 cups.
- Mix everything and bring it to a rolling boil. Reduce to medium heat and cook for 5 minutes till the oil floats on top and the sprouts are cooked, yet firm.
- Taste test and add more salt or misal masala or goda masala if needed.
- Slice the each pav to 2, keeping one of the sides intact. Spread soft butter on one side and toast them on a pan. Alternately you may place all the buttered pavs on a prepared baking tray and bake for 3 minutes in the top rack. Adjust the time as required, no preheating required.
- Transfer misal to 4 serving bowls. Sprinkle lemon juice, onions, coriander leaves and then farsan.
- Serve misal pav immediately.
NUTRITION (estimation only)
Calories: 880kcal | Carbohydrates: 129g | Protein: 40g | Fat: 24g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 1441mg | Potassium: 1821mg | Fiber: 6g | Sugar: 14g | Vitamin A: 959IU | Vitamin C: 53mg | Calcium: 475mg | Iron: 17mg
