Entree: India – Maharashtra – मिसळ पाव ➤ Misal Pāv (Spicy sprouted lentil curry with a thin spicy broth topped with crunchy farsan and served with buttered bread rolls)

Serving Size: 4

Approximate Time

Prep 35 min

Cook 40 min

Total 1 hr 15 min

Ingredients

- 1 1/2 cups (300 g) sprouted moth beans (matki) or mixed sprouts
- 3 tbsp (45 ml) vegetable oil
- 1 tsp (5 g) mustard seeds
- 10–12 curry leaves (approx. 2 g)
- 1/4 tsp (0.5 g) asafoetida (hing)
- 1 large onion, finely chopped (about 8 oz / 225 g)
- 2 tbsp (30 g) ginger-garlic paste
- 2–3 green chilies, finely chopped (about 10–15 g)
- 2 medium tomatoes, chopped (about 10 oz / 280 g)
- 1 tsp (3 g) turmeric powder
- 1 tsp (5 g) red chili powder
- 2 tbsp (12 g) goda masala or Kolhapuri masala
- 1 tsp (5 g) coriander powder
- 1 1/2 tsp (9 g) kosher salt, adjust to taste
- 2 cups (480 ml) water (plus extra as needed)
- 1 tbsp (15 ml) oil (for making the tarri)
- 1 tsp (5 g) roasted peanut powder or coconut powder (optional for tarri)
- 3/4 cup (120 g) farsan or sev for topping
- 1/2 cup (80 g) raw onion, finely chopped for garnish
- 1/4 cup (10 g) fresh cilantro, chopped
- 2 tbsp (30 ml) fresh lemon juice
- 8 pav or soft dinner rolls, approx. 2 oz (56 g) each
- 4 tbsp (60 g) salted butter for toasting pav

Instructions

1. Rinse sprouted beans and simmer in 2 cups (480 ml) water until tender but holding shape, about 20–25 minutes; drain and reserve cooking liquid.
2. Heat 3 tbsp (45 ml) oil in a pan, add mustard seeds; when they pop add curry leaves and asafoetida, then sauté the chopped onion until golden.
3. Add ginger-garlic paste and green chilies; cook 1–2 minutes until raw aroma dissipates, then add chopped tomatoes and cook until soft and oil separates.
4. Stir in turmeric, red chili, coriander powder, and goda masala; cook 1–2 minutes, then add the cooked sprouts and 1/2 cup (120 ml) of the reserved cooking liquid; simmer 8–10 minutes to let flavors meld, adjusting salt and thickness.
5. Meanwhile make the tarri (spicy thin broth): heat 1 tbsp (15 ml) oil in a small pan, add 1/2 tsp (1–2 g) goda/kolhapuri masala and a pinch of chili, pour in 1/2–1 cup (120–240 ml) reserved cooking liquid, bring to a simmer and remove from heat; stir in peanut or coconut powder if using for body.
6. Toast pav: halve the buns, spread butter on cut sides and toast on a hot skillet until golden, about 1–2 minutes per side.
7. Assemble: spoon the usal into bowls, ladle a few spoonfuls of hot tarri over each portion for heat, top with a generous handful of farsan, sprinkle chopped onion and cilantro, finish with lemon juice.
8. Serve immediately with buttered pav on the side for dipping and scooping.