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Misal Pav
Yogita

Misal Pav

It is a spicy curry having sprouts topped with farsan, chopped onions, chopped coriander and some lemon juice.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 people
Course: Breakfast, Main Course
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

Cooking Sprouts:
  • 3 cup Sprouted moth beans
  • 2 ½ cup Water
  • 1/2 tsp Turmeric Powder
  • 1 tsp Salt
Making Masala:
  • 1 tbsp Coriander seeds
  • 1/2 tbsp Cumin seeds
  • 3 qty Red chilli
  • 2 tbsp Oil
  • 2 cup Roughly chopped Onions
  • 3-4 cloves Ginger
  • 3-4 pieces Garlic
  • 1 qty Tomato
  • 1/4 cup Coconut
Making gravy:
  • 2 tbsp Oil
  • 8-9 pieces Curry Leaves
  • 1 tbsp Chickpea flour
  • 1/2 tsp Turmeric powder
  • 1 tbsp Goda masala or Garam masala
  • 1 tsp Salt
Preparing Misal:
  • Farsan Namkin
  • chopped onions
  • Chopped fresh coriander
  • Lemon Juice

Method
 

Cooking Sprouts:
  1. Wash sprouts and drain all the water. Transfer it into cooker, add water, turmeric powder and salt. Cover lid and cook it on medium flame for only 1 whistle. Do not overcook.
Making Masala:
  1. In a pan add coriander seeds, cumin seeds, red chilis and dry roast on medium flame until golden in color and aromatic. Transfer it in a plate and keep it aside.
  2. Add oil, when oil is hot, add roughly chopped onions, ginger, garlic and tomatoes. Cook until onions are light brown And tomatoes get soft.
  3. Put grated coconut, and roast it for a minute or two.
  4. Let the masala cool then transfer into grinding jar, add dry roasted masala(cumin, coriander and red chili), little water and make a smooth paste.
Making gravy:
  1. In a pan add oil, when oil is hot, add curry leaves, chickpea flour and fry it for a minute. Add red chili powder, turmeric powder and goda masala, fry masala quickly on law flame. Do not let it burn.
  2. Add prepared masala paste, mix everything well. Fry masala until oil gets released.
  3. When oil released from masala add some hot water or add hot sprout stock so that masala will cook well. After that add sprouts and mix it well. Add more water if necessary to adjust the consistency of gravy. Add salt as per taste.
  4. Simmer it on medium flame for 10-15 min let the oil rise on the surface.
Preparing Misal:
  1. Serve misal in a bowl, add some farsan and fresh chopped onions, coriander, some lemon juice. Enjoy with Pav.

Notes

  • You can use soaked white peas instead of sprouts, or can use both peas and sprouts.
  • If you are in hurry then skip dry roasting cumin, coriander and chili step. Instead of that use jeera powder, cumin powder. But freshly grounded masala taste is always better.
  • Gram flour is used to get nice thick gravy, instead of that you can use rice flour or bajara flour.