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Misal Pav

Discover the true flavors of Maharashtra with our step-by-step Misal Pav recipe. This spicy delicacy has sprouted lentils in a delicious curry served with fluffy pav. Learn about the history, preparation, and cooking steps for a taste of India at home.
Prep Time30 minutes
Cook Time40 minutes
Course: Snack
Cuisine: Indian
Keyword: Misal pav
Servings: 4
Calories: 300kcal

Equipment

  • 1 Large cooking pot
  • 1 Frying pan
  • 1 Blender
  • 1 Chopping Board
  • 1 Knife
  • 1 Ladle
  • 1 Serving bowls

Ingredients

  • For the Sprouts:
  • - 1 cup mixed sprouts moong, moth, black gram
  • - Water for soaking
  • For the Misal Masala:
  • - 2 tbsp oil
  • - 1 large onion finely chopped
  • - 2 tomatoes chopped
  • - 1/4 cup grated coconut
  • - 3 cloves garlic
  • - 1-inch ginger
  • - 2 tbsp Misal masala
  • - 1 tsp red chili powder
  • - 1 tsp turmeric powder
  • - Salt to taste
  • For the Curry:
  • - 2 cups water
  • - 1 cup tamarind water tamarind soaked in water
  • - Salt to taste
  • For the Tempering:
  • - 2 tbsp oil
  • - 1 tsp mustard seeds
  • - 1 tsp cumin seeds
  • - A pinch of asafoetida
  • - Curry leaves
  • For Serving:
  • - Pav bread rolls
  • - Chopped onions and coriander for garnish
  • - Lemon wedges

Notes

Step-by-Step Recipe:

Step 1: Sprouting lentils
  1. Rinse the mixed lentils completely.
  2. Soak them in water for 8 hours, or overnight.
  3. Once soaked, drain the water and cover the lentils in a clean cloth.
  4. Leave the wrapped lentils in a warm place for 10-12 hours to grow.
Step 2: Misal Masala
  1. Heat the oil in a skillet, then add the chopped onions and sauté until golden brown.
  2. Combine the chopped tomatoes, grated coconut, garlic, and ginger. Cook until the tomatoes soften.
  3. Allow the mixture to cool before blending it into a homogeneous paste.
  4. In the same pan, heat the oil and combine the paste, Misal masala, red chili powder, turmeric powder, and salt. Cook until oil separates.
Step 3: Cook the Sprouts
  1. Bring 2 cups water to a boil in a pot, then add the sprouted lentils and cook until soft.
  2. Combine the made misal masala paste, tamarind water, and salt. Simmer for 10–15 minutes.
Step 4: Tempering.
  1. Heat the oil in a small pan, then add the mustard seeds, cumin seeds, asafoetida, and curry leaves.
  2. Pour the tempering over the misal curry.
Step 5: Serve
  1. Toast the pav (bread rolls) lightly.
  2. Ladle the misal curry into serving dishes.
  3. Garnish with chopped onions and coriander.
  4. Serve the heated Misal Pav with lemon wedges on the side.