Maharashtra

Misal pav

Name: Misal pav
Prep time: 8 h
Cook time: 45 min
Total time: 8 h 45 min
Yield: 4 servings
Cuisine: Maharashtrian
Ingredients: 2 cups sprouted matki sprouts (moth bean sprouts); 2 medium 1 sliced, 1 chopped to serve onion; 1 large chopped tomato; 1/4 cup dry roasted fresh grated coconut; 1 tbsp ginger garlic paste; 1 1/2 tbsp or kala masala goda masala; 2 tsp kashmiri chilli powder; 1 tsp red chilli powder (indian red chili powder); 1/2 tsp turmeric (ground turmeric); 1 tsp mustard seeds; 1/2 tsp cumin seeds; a pinch asafoetida; 1 sprig curry leaves; 4 tbsp cooking oil (vegetable oil); Salt, to taste; 1 cup to top farsan; 8 pav pav (soft bread rolls, soft dinner rolls); 1 in wedges lemon; a handful chopped coriander leaves (cilantro)

A sprout curry with a red oil slick and a farsan hat. Pune and Kolhapur will argue about it.

45 minTime

20 gProtein each

hotSpice

8hPlan ahead. Soak for 8 hours first; the 45 minutes come after.

Misal means a mix3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

697kcalsame

20 gproteinsame

12 gfibresame

45minutessame

Per serving, worked out from the ingredient table.

Ingredients

Matki sprouts (moth bean sprouts)2 cups, sprouted

Onion2 medium, 1 sliced, 1 chopped to serve

Tomato1 large, chopped

Fresh grated coconut¼ cup, dry roasted

Ginger garlic paste1 tbsp

Goda masala1½ tbsp, or kala masala

Kashmiri chilli powder2 tsp

Red chilli powder (indian red chili powder)1 tsp

Turmeric (ground turmeric)½ tsp

Mustard seeds1 tsp

Cumin seeds½ tsp

Asafoetidaa pinch

Curry leaves1 sprig

Cooking oil (vegetable oil)4 tbsp

Saltto taste

Farsan1 cup, to top

Pav (soft bread rolls, soft dinner rolls)8 pav

Lemon1, in wedges

Coriander leaves (cilantro)a handful, chopped

Method

6 steps

1Pressure cook the sprouts with turmeric, a little salt and 2 cups of water for 1 whistle. Let the pressure release on its own.
2Dry roast the coconut until brown, then fry the sliced onion in 1 tbsp oil until deep golden. Grind both with the tomato to a smooth paste.
3Heat the remaining oil. Add mustard seeds, cumin, asafoetida and curry leaves, then the ginger garlic paste.
4Add the ground paste, goda masala and both chilli powders. Fry on medium, stirring.
5Add the sprouts with their water and 2 more cups of hot water. Salt to taste and simmer.
6Serve in bowls topped with farsan, chopped onion and coriander, with pav and lemon on the side.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Misal pav

Make it your way

Ingredients

Method

Make it a meal