Ingredients

  • Serves 2 people
  • misal (moth bean soup):

    250 g matki sprouts (moth bean sprouts) or mixed bean sprouts 

  • 2 potatoes (diced into medium-sized cubes)

  • 1 white onion (finely-chopped)

  • 1 to 2 green chilies (chopped)

  • 30 g ginger-garlic paste (15 g ginger + 15 g garlic)

  • 5 g mustard seeds

  • 5 g cumin seeds

  • 10 to 12 curry leaves

  • 5 g garam masala

  • 3 g turmeric powder

  • 3 g red chili powder

  • 5 g coriander powder

  • 5 g cumin powder

  • water as required

  • 40 ml oil 

  • 600 ml water

  • 5 to 6 g salt

     

  • garnish:

    50 g farsan (fried gram flour tidbits)

  • 20 g white onion (finely-chopped)

  • 20 g tomatoes (finely-chopped)

  • 5 g chopped fresh coriander

  • 4 wedges of lemon or lime

  • 4 pieces of pav (indian bread roll)

Misal Pav
Recipe Courtesy of
Asian Food Network

Misal Pav

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Misal Pav is a dish that is prepared and served differently all over Maharashtra, India. It is also one of the most popular breakfast items in all parts of the state. Misal is a curry made with pulses (edible seeds from legume plants) like Matki (moth beans) and is served with Farsan (fried gram flour tidbits), raw onion and Pav (Indian dinner roll).
  • Easy
  • 15 min
  • 30 min
  • 15 min
  • 3 steps
  • 23 Ingredients
  • Easy
  • 3 steps
  • 23 Ingredients
  • 15 min
  • 30 min
  • 15 min

Instructions

  1. Prepare and cook the Matki

    • Rinse the Matki in cold running water.
    • Add the sprouts, diced potatoes, and salt in a pressure cooker. Pressure cook for 2 whistles or for about 6 to 7 minutes. Alternatively, you can boil the Matki in salted water along with the potatoes for about 10 minutes.
    • Once the Matki is cooked, set aside to cool.


  2. Make the Misal Masala

    • In a large pot over medium heat, add the oil. 
    • Next, add the mustard seeds and cook them until they start popping in the pot and you hear a crackling sound as this will mean that the mustard seeds are completely cooked.
    • Then, add the cumin and cook for a few seconds until the cumin gets brown or for about 1 minute.
    • Add the chopped onions and cook until translucent or for about 3 to 4 minutes.
    • Then, add the curry leaves, ginger-garlic paste and green chilies. 
    • Cook until the raw flavor and aroma of the ginger-garlic paste disappears or for about 2 to 3 minutes.
    • Add turmeric powder, coriander powder, cumin powder, red chili powder and garam masala and cook well, or for about 2 to 3 minutes.
    Make the Misal Masala


  3. Combine all ingredients and cook the Misal

    • Add the cooked Matki to the same pot and add 600 ml of water.
    • Let the Misal simmer for another 8 to 10 minutes, until the curry is flavorful and spicy as per your preference.
    Combine all ingredients and cook the Misal


Plate and Serve!

Serve the Misal hot in a shallow bowl, along with Pav (Indian dinner roll). Garnish the Misal with finely-chopped tomatoes and onions, Farsan and chopped fresh coriander. Serve a lemon wedge along with the Misal.

Plate and Serve!
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    Ingredients
    • Serves 2 people
    • misal (moth bean soup):

      250 g matki sprouts (moth bean sprouts) or mixed bean sprouts 

    • 2 potatoes (diced into medium-sized cubes)

    • 1 white onion (finely-chopped)

    • 1 to 2 green chilies (chopped)

    • 30 g ginger-garlic paste (15 g ginger + 15 g garlic)

    • 5 g mustard seeds

    • 5 g cumin seeds

    • 10 to 12 curry leaves

    • 5 g garam masala

    • 3 g turmeric powder

    • 3 g red chili powder

    • 5 g coriander powder

    • 5 g cumin powder

    • water as required

    • 40 ml oil 

    • 600 ml water

    • 5 to 6 g salt

       

    • garnish:

      50 g farsan (fried gram flour tidbits)

    • 20 g white onion (finely-chopped)

    • 20 g tomatoes (finely-chopped)

    • 5 g chopped fresh coriander

    • 4 wedges of lemon or lime

    • 4 pieces of pav (indian bread roll)

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