Misal Pav
Misal pav comprises a spicy misal and pav. The misal is made with sprouted matki and a tarri or gravy prepared using a freshly ground masala of coconut, spices, onion, garlic, and tomato. The cooked sprouts become tender after they simmer in the rich base, which contains aromatic ingredients, and then they add a sour taste through lemon juice.
Ingredients
To cook the Matki:
- 2 cups matki moth bean, sprouts
- ¼ tsp turmeric powder
- 1 tsp salt
To make the masala paste:
- ½ cup grated dry coconut
- 2 tbsp coriander seeds
- 5 pieces dry red chilies
- 5 pieces Kashmiri dry red chilies
- 1 tbsp cooking oil
- 2 pieces onions roughly sliced
- 10 garlic cloves
- 1 piece ginger 1 inch in size
- 1 piece tomato
To cook the misal:
- 2 tbsp cooking oil
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- ¼ tsp asafetida hing
- 12 pieces curry leaves
- 1 piece onion medium size, finely chopped
- 1 tbsp Kashmiri red chili powder
- Salt to taste
- ½ tbsp pav bhaji masala powder
- ½ tsp garam masala powder
- 4 cups water lukewarm
- 1 piece lemon juice only
For serving missal pav:
- Pav as many as required
- Namkeen a handful
- Chopped onions a handful
- Chopped coriander leaves a handful
- Lemon juice as much as required
Instructions
- Cook 2 cups of matki (moth bean, sprouts) with ¼ tsp of turmeric powder and 1 tsp of salt up to one whistle on a high flame. Check doneness when done.
- Dry roast ½ cup grated dry coconut over a low to medium flame until golden.
- Also, dry roast 2 tbsp of coriander seeds, 5 pieces of dry red chilies, and 5 pieces of Kashmiri dry red chilies. Keep them all on a plate aside to cool down.
- Fry 2 pieces of roughly sliced onions until soft in 1 tbsp cooking oil for 2 minutes on a low to medium flame. Add 10 garlic cloves and then add 1 piece of ginger (1 inch in size).
- Add 1 piece tomato (roughly diced) and fry until soft.
- Transfer it to a mixie jar when cool. Add the roasted spices.
- Make a paste. Check consistency.
- Let ½ tsp of mustard seeds, ½ tsp of cumin seeds, ¼ tsp of asafetida (hing) and 12 pieces of curry leaves crackle in 2 tbsp of cooking oil. Then fry 1 piece of onion (medium size finely chopped) until golden.
- Add the masala paste with half a cup of water. Fry for 7 to 8 minutes till dry.
- Nicely mix 1 tbsp of Kashmiri red chili powder, salt to taste, ½ tbsp of pav bhaji masala powder and ½ tsp of garam masala powder on a low flame.
- Add and mix the boiled matki.
- Pour 4 cups of warm water. Mix nicely, cover and cook for 15 minutes over a medium flame. Check doneness.
- Switch off the flame and add the juice of one regular lemon. Mix and take some tarri out in a bowl separately. Transfer the misal to a serving plate.
- Garnish it with a few namkeen, chopped onions, coriander leaves, a lemon piece, and pav. Your homemade tasty and spicy misal pav is ready.
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Notes
If you don’t have moth bean sprouts, then you can easily replace them with mung bean sprouts or mixed bean sprouts.
You can use store-bought dry desiccated coconut instead of grated dry coconut.
I have used Kashmiri dry red chilies in the masala. You may skip it if you want.
The masala paste should be of dropping consistency. Add water as and if required.
The traditional misal recipe uses goda masala, but I have used a combination of pav bhaji masala powder and garam masala powder.
Nutrition Info (Estimation Only)
Nutrition Facts
Misal Pav
Amount per Serving
Calories
333
Calories from Fat 81
% Daily Value*
Fat
9
g
14
%
Saturated Fat
2
g
13
%
Trans Fat
0.02
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
4
g
Cholesterol
1
mg
0
%
Sodium
101
mg
4
%
Potassium
935
mg
27
%
Carbohydrates
46
g
15
%
Fiber
3
g
13
%
Sugar
2
g
2
%
Protein
18
g
36
%
Vitamin A
998
IU
20
%
Vitamin C
77
mg
93
%
Calcium
188
mg
19
%
Iron
7
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.
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