Misal Pav

Misal Pav

A fiery Maharashtrian breakfast of sprouted moth beans in a spicy goda-masala curry, topped with crunchy farsan, raw onion and coriander, and eaten with soft buttered pav rolls.

Prep

25 min

Cook

40 min

Total

65 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •200 g (7 oz) whole moth beans (matki), for sprouting
• •2 tbsp oil, peanut oil preferred
• •1 tsp mustard seeds
• •1 tsp cumin seeds
• •10 curry leaves curry leaves
• •1 medium onion, finely chopped, for the curry
• •1 tbsp ginger-garlic paste
• •2 medium tomatoes, finely chopped
• •1 tbsp Maharashtrian goda masala, do not substitute generic garam masala
• •1.5 tsp red chilli powder, adjust to heat preference
• •0.5 tsp turmeric powder
• •1 tsp salt, to taste, plus more for cooking sprouts
• •600 ml (2½ cups) hot water, for the curry
• •120 g (4¼ oz) farsan (mumbai mixture / sev), for topping
• •1 medium red onion, finely chopped, for garnish
• •15 g (½ cup loosely packed) fresh coriander leaves, chopped, for garnish
• •1 whole lemon, cut into wedges
• •8 rolls pav, soft dinner-style rolls
• •2 tbsp butter, for toasting the pav

Steps

1. 1 Rinse the moth beans in plenty of water, then soak them in fresh water for 6 to 8 hours or overnight.
2. 2 Drain the soaked beans, tie them loosely in a clean cotton cloth or place in a covered colander, and leave in a warm spot for 18 to 24 hours, rinsing twice with fresh water, until 1 to 1.5 cm (about ½ in) white sprouts have emerged. Sprouts must be rinsed each time with clean water and the cloth/colander kept ventilated; discard any beans that smell sour or are slimy.
3. 3 Place the sprouted beans in a pressure cooker with 350 ml (1½ cups) water and ½ tsp salt. Pressure cook on medium heat for 2 whistles (about 6 minutes), then let the pressure drop naturally for 10 minutes before opening. The beans should be tender but still hold their shape; if any remain firm, simmer 3 to 5 more minutes without the lid.
4. 4 While the beans cook, heat the oil in a deep pan or kadai over medium heat. Add the mustard seeds and let them splutter, then add the cumin seeds and curry leaves and stir for 20 seconds.
5. 5 Add the finely chopped onion and sauté for 5 to 6 minutes until lightly browned at the edges, then stir in the ginger-garlic paste and cook for 1 minute until the raw smell disappears.
6. 6 Add the chopped tomatoes, turmeric, red chilli powder, goda masala and salt. Cook, stirring often, for 6 to 8 minutes until the mixture reduces to a thick, oil-seeping paste.
7. 7 Pour in about 250 ml (1 cup) hot water, scrape the bottom, and bring to a simmer. Add the cooked sprouted moth beans along with their cooking liquid, plus more hot water as needed so the curry (the 'usal') is loose and soupy rather than dry.
8. 8 Simmer the usal uncovered for 8 to 10 minutes so it absorbs the masala; it should look glossy, with a thin layer of reddish oil ('tari') floating on top. Taste and adjust salt and heat.
9. 9 Just before serving, split the pav rolls horizontally, butter them lightly, and toast on a hot tawa or griddle for 1 to 2 minutes per side until golden and just crisp at the edges.
10. 10 To assemble, spoon a generous ladle of the hot usal into a bowl, spoon 2 to 3 tablespoons of the thin spicy 'tari' over the top, then pile on farsan, chopped raw red onion and coriander. Serve immediately with the toasted buttered pav and a lemon wedge on the side. Repeat toasting the pav just before eating so it stays soft inside.
11. 11 Eat by tearing off a piece of pav, scooping up usal and tari, and finishing with a bite of raw onion and farsan for crunch. The dish is meant to be hot and very spicy; have extra lemon and a glass of buttermilk or chai alongside.