Misal pav, a popular dish from Maharashtra consists of curry made with moth beans and is served with Pav bread. The addition of farsan or sev, onions, lemon and coriander make it more delicious. It can be eaten as snack or a full meal.
When I heard first time about this I didn’t feel like this combo would work. As it is famous road side food in Gujarat as well, so my friend introduced me with Misal pav and beyond my expectation I loved it. The crunch of farsan with tangy and spicy flavours is just finger licking. And later one day sprouts were lying the kitchen, so i cooked this tempting appetizer.
Misal is prepared with sprouted lentils either moth or sometimes moong. It has two parts a thick curry of sprouted beans and watery gravy called rasa. So you can mix it as per your taste. While serving first the moth bean curry is plated which is then topped with rasa, Farsan/Namkeen, onions, lemon and coriander and served with cold pav or you can have it with simple bread slice or a toasted pav (which I like mostly)
So what are you waiting for, let’s cook this together.
If you do try this recipe, just click a picture and tag me @culinarychaser or #culinarychaser on Instagram.
Ingredients
- Sprouted Moth beans 2 cups
- Water 6 cup
- Salt to taste
- Turmeric ½ tsp
- For tempering
- 1 tbsp oil
- Mustard seeds 1/2 tsp
- Cumin seeds ½ tsp
- Curry leaves 1 sprig
- Onion 1 medium
- Salt as per taste
- Coriander Leaves 2 tbsp
- For curry
- Coriander seeds 2 tbsp
- Cumin seeds 1 tbsp
- Sesame Seeds 1 tbsp
- Saunf 1 tsp
- Red chili kashmiri 4-5
- (Dry roast all above)
- Oil ½ tsp
- Tomato 2
- Onion 1
- 15 cloves garlic
- For curry tempering
- Oil 4 tbsp
- Mustard 1 tsp
- Cumin ½ tsp
- Curry leafs 7-8
- Kashmiri Red Chili Powder 2 tsp
- Salt as per taste
How to prepare
- Pressure cook sprouts with water, salt and turmeric for 2 whistles, strain water and keep aside.
- In a pan add oil, cumin & mustard seeds let them splutter, add curry leaves, chopped onion & salt.. sauté for a min and add the sprouts. Cook for 2 min then add chopped coriander.
- In another pan add oil, tomato, onion and garlic and roasted whole spices, cook it till mushy and then grind to fine paste
- Now to make curry, add oil in pan, then mustard & cumin seeds, curry leaves, chili powder, salt and the paste. Cook it well.
- To this add the water we kept aside from boiled sprouts, let the water boil. And it’s done
- To serve in a plate add sprouts then curry top with farsan, chopped onions, lemon juice and coriander leaves.
- Devour it with pav and tea!!