Entree: India – Mumbai & Konkan – मिसळ पाव ➤ Misal Pāv (Spicy sprouted legume curry topped with crunchy farsan served with buttered bread rolls)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Total 45 min

Ingredients

- 2 cups (340 g) sprouted moth beans (matki)
- 2 tbsp (30 ml) vegetable oil
- 1 tsp (5 ml) oil for tempering
- 1 tbsp (15 g) unsalted butter
- 1 medium onion, finely chopped
- 2 medium tomatoes, chopped
- 1 tbsp (15 g) ginger-garlic paste
- 2 green chilies, slit
- 8-10 curry leaves
- 1 tsp (5 g) mustard seeds
- 1/4 tsp (1 g) asafoetida (hing)
- 1/2 tsp (2.5 g) turmeric powder
- 1 tsp (2.5 g) red chili powder
- 1 tsp (2 g) goda masala or garam masala
- 1 tsp (3 g) coriander powder
- 1 tbsp (15 ml) tamarind pulp
- 1 tsp (4 g) jaggery or brown sugar
- 2 cups (480 ml) water (adjust for desired gravy)
- Salt to taste
- 1/2 cup (60 g) farsan or sev for topping
- 1 small red onion, finely chopped for garnish
- 1/4 cup (15 g) chopped cilantro for garnish
- 1-2 lemons, cut into wedges for serving
- 8 pav (soft dinner rolls)
- 4 tbsp (60 g) unsalted butter for toasting pav

Instructions

1. Heat 2 tbsp oil and 1 tbsp butter in a medium pot over medium heat. Add mustard seeds and when they pop add the asafoetida, curry leaves and slit green chilies.
2. Add chopped onions and sauté until translucent and golden, about 6–8 minutes. Stir in ginger-garlic paste and cook 1 minute until fragrant.
3. Add chopped tomatoes, turmeric, red chili powder, coriander powder and goda masala. Cook until tomatoes break down and oil separates, about 6–8 minutes.
4. Add the sprouted moth beans and 2 cups water. Stir in tamarind pulp and jaggery, season with salt, and bring to a simmer. Cover and cook 18–25 minutes until sprouts are tender and flavors meld; add more water if a thinner gravy is desired.
5. While the curry simmers, split pav rolls and butter both cut sides. Heat a griddle or skillet over medium heat and toast pav in butter until golden and slightly crisp, about 1–2 minutes per side.
6. Adjust seasoning of the misal; if you want more heat add a pinch of red chili powder or green chilies. Keep gravy hot.
7. To serve, ladle misal curry into bowls, top each serving with a generous sprinkle of farsan, chopped red onion and cilantro, and a lemon wedge on the side. Serve immediately with buttered pav.