Misal Pav Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add mustard seeds, cumin seeds, and curry leaves. Saute until the seeds crackle.
• STEP 2.Add chopped onions and saute until they turn golden brown.
• STEP 3.Add ginger-garlic paste, turmeric powder, red chili powder, and coriander powder. Cook for a minute.
• STEP 4.Add sprouted moth beans, water, and salt. Cover and cook until the beans are tender.
• STEP 5.To make the spicy gravy, heat oil in another pan and add chopped onions, ginger-garlic paste, and tomatoes. Cook until the tomatoes are soft.
• STEP 6.Add red chili powder, turmeric powder, garam masala, and salt. Cook for a few minutes.
• STEP 7.Blend the mixture to a smooth paste and add it to the cooked moth beans. Mix well and simmer for a few minutes.
• STEP 8.To serve, place the misal in a bowl, top it with farsan, chopped onions, and coriander leaves. Serve with pav.
• STEP 9.Misal Pav can be stored in an airtight container in the refrigerator for up to 2 days.
• STEP 10.To reheat, microwave the misal or heat it on a stovetop until warm. Serve with fresh pav.

Cooking Tips

• You can adjust the spice level of the misal by adding more or less red chili powder.
• If you don't have sprouted moth beans, you can use sprouted mung beans as a substitute.
• Garnish the misal with a squeeze of lemon juice for an extra tangy flavor.
• Serve the misal pav with a side of yogurt or raita to balance out the spiciness.

Storage and Serving

• Misal Pav is best served hot and fresh.
• You can garnish the misal with additional farsan, chopped tomatoes, and sev for added crunch.
• Serve the misal pav with a side of lemon wedges and green chutney for a complete meal.
• Leftover misal pav can be enjoyed as a filling for sandwiches or wraps.