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Misal Pav Recipe

Recipe By Asmita Rupani
Misal pav is a popular Maharashtrian street food of usal (sprouts curry) topped with onions, tomatoes, farsan (fried savory mixture), lemon juice, coriander leaves and served with a side of soft pav (Indian dinner rolls). The sprouts curry is made from moth bean sprouts. This misal recipe is a tasty and filling vegan dish that can be served as breakfast, lunch or brunch.
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Misal Pav
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Ingredients for Misal Pav Recipe

  • 1/2 Cups moth bean sprouts (matki sprouts)
  • 1/2 Pieces potatoes small to medium
  • 0.13 Tsp turmeric powder
  • 0.13 Tsp salt
  • As Required water
  • 1/4 Pieces Onion medium to large
  • 1/2 Pieces green chilies
  • 1/4 Tsp inger garlic paste
  • 1/4 Tsp mustard seeds
  • 1/4 Tsp cumin seeds
  • 3 Pieces curry leaves
  • 1/4 Tsp goda masala or kala masala
  • 0.13 Tsp red chili powder
  • 0.06 Tsp turmeric powder
  • 1/4 Tsp Coriander Powder
  • 1/4 Tsp cumin powder
  • 0.38 Tsp tamarind
  • As Required water
  • 3/4 Tbsps oil
  • As Required salt
  • 2.50 Pieces pav
  • 0.13 Cup finely chopped onions
  • 0.13 Cup finely chopped tomatoes
  • 1/4 Cup thick sev or farsan (chiwda)
  • 1/4 Pieces lemon or lime quartered or diced
  • 0.08 Cup chopped coriander leaves
  • 0.13 Cup Curd or yogurt

Directions: Misal Pav Recipe

  • STEP 1.Rinse the moth bean sprouts first in running water a couple of times.
  • STEP 2.Drain the water and then add the sprouts, cubed potatoes turmeric powder and salt in a pressure cooker.
  • STEP 3.Add water and mix well. If using mixed bean sprouts, you will have to add more water. Note that the water should be covering the matki sprouts about 2 inches above. The quantity of water will vary with the depth and length of the pressure cooker, so add more water if needed.
  • STEP 4.Pressure cook for 2 to 3 whistles. You can also cook the bean sprouts in a pan or Instant pot adding required amount of water.
  • STEP 5.In a small bowl soak the tamarind in ⅓ or ½ cup warm water for 25 to 30 minutes.
  • STEP 6.Squeeze the tamarind and extract the pulp. Keep the tamarind pulp aside.
  • STEP 7.Heat oil in another pan. Keep the heat to low and then crackle the mustard seeds.
  • STEP 8.Then add the cumin and saute for some seconds till the cumin gets golden.
  • STEP 9.Add the chopped onions and saute till translucent stirring often.
  • STEP 10.Then add the curry leaves, ginger-garlic paste and green chilies
  • STEP 11.Stir and saute for few seconds or till the raw aroma of ginger-garlic goes away.
  • STEP 12.Add the turmeric powder, coriander powder, cumin powder, red chili powder and goda masala.
  • STEP 13.Stir and then add the tamarind pulp. Saute till the raw aroma of the tamarind goes away.
  • STEP 14.Drain the water using a strainer from the pressure cooked matki sprouts and potatoes and add them to the pan.
  • STEP 15.Stir and add ¾ to 1 cup water or more water if required depending upon the consistency you want in the usal.
  • STEP 16.Season with salt and simmer the usal for 8 to 10 minutes on a low heat with occasional stirrings.
  • STEP 17.Lastly garnish with coriander leaves. if you want you can also add sugar or jaggery for some sweetness
  • STEP 18.Whilst the usal is simmering, you can prep the toppings for the misal pav.
  • STEP 19.Finely chop the onions and tomatoes. Keep aside.
  • STEP 20.Take the steaming usal in 3 to 4 individual serving bowls or plates.
  • STEP 21.In each bowl of usal, first add the chopped onions and tomatoes.
  • STEP 22.Then top usal with chopped coriander leaves. Squeeze a few drops of lemon juice. Then top it with farsan or chiwda.
  • STEP 23.Serve the misal bowl in a plate with pav buns and a side of chopped lemons, finely chopped onions and farsan/sev/chiwda. Enjoy the misal pav hot as soon as it is prepared.
Nutrition
value
388
calories per serving
13 g Fat18 g Protein49 g Carbs14 g FiberOther

Current Totals

  • Fat
    13g
  • Protein
    18g
  • Carbs
    49g
  • Fiber
    14g

MacroNutrients

  • Carbs
    49g
  • Protein
    18g
  • Fiber
    14g

Fats

  • Fat
    13g

Vitamins & Minerals

  • Calcium
    205mg
  • Iron
    8mg
  • Vitamin A
    699mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    284mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    12mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    198mg
  • Manganese
    1mg
  • Phosphorus
    326mg
  • Selenium
    20mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Asmita Rupani