By Shreya Sarpal
March 28, 2026
A bold, layered dish where spicy moth bean curry meets crunchy farsan, soft pav, and sharp onion. The gravy hits first, then the crunch follows, each bite messy, fiery, and deeply addictive.
1 cup sprouted moth beans 2 tbsp oil 1 chopped onion 1 chopped tomato 1 tbsp ginger garlic paste 1 tbsp goda masala 1 tsp red chilli powder ½ tsp turmeric Salt to taste 2 cups water 2 pav buns ½ cup farsan 2 tbsp chopped onion 2 tbsp coriander leaves 1 lemon
Heat oil, sauté onion and ginger garlic paste until lightly browned.
Add tomato, spices, and cook until the masala releases oil.
Add sprouts, water, and simmer until the curry thickens and turns flavourful.
Toast pav lightly with butter on a hot pan.
Serve curry topped with farsan, onion, coriander, and lemon alongside pav.