Misal Pav

• Sprout moth beans for 24 hours

Nutrition values are AI-estimated based on ingredients.

• 2 medium-sized red onions
• 1 piece of dried coconut (copra)
• 2 teaspoons cooking oil
• 2 tablespoons whole coriander seeds
• 1 teaspoon cumin seeds
• 1 bay leaf
• 2-inch piece of cinnamon stick
• 1 star anise
• Javantry (mace)
• 2 cloves
• 2 green cardamoms
• 5 cloves of garlic
• 2 green chilies
• 3 dried red chilies (broken into pieces)
• 2-inch piece of ginger (sliced)
• 1 teaspoon poppy seeds (khus khus)
• Water (for grinding the paste)
• A handful of fresh cilantro leaves (chopped)
• 4-5 tablespoons cooking oil
• 1/4 teaspoon turmeric powder
• 1 teaspoon coriander-cumin powder
• 1 teaspoon red chili powder
• 1/2 teaspoon garam masala
• 2 cups moth beans (matki, sprouted)
• Approximately 5-6 cups water
• Salt to taste
• 2 pav buns (toasted)
• Namkeen (fried savory mixture)
• Finely chopped red onions
• 1 wedge of lime
• 2 whole green chilies
• Chopped fresh cilantro

1. 1Roast 2 red onions and 1 piece of dried coconut on a metal grill rack directly over a gas flame until heavily charred and blackened, then remove and set aside to cool.
2. 2Heat 2 teaspoons of oil in a stainless steel pan, add whole coriander seeds, cumin seeds, bay leaf, cinnamon stick, star anise, javantry, cloves, green cardamoms, garlic, green chilies, and broken dried red chilies, then dry roast over medium heat for 2-3 minutes until aromatic.
3. 3Add sliced ginger and poppy seeds to the pan, roast for a short duration, then remove the roasted spice mixture from the pan and allow it to cool.
4. 4Transfer the cooled roasted onions (peeled and chopped), roasted coconut (chopped), and dry roasted spice mixture to a grinding jar with water and a handful of fresh cilantro leaves, then blend into a very fine, smooth, and thick yellowish-brown paste.
5. 5Heat 4-5 tablespoons of oil in a clean pan, carefully pour in the prepared watan paste, and cook, stirring continuously, until the oil begins to separate from the paste.
6. 6Add 1/4 teaspoon turmeric powder, 1 teaspoon coriander-cumin powder, 1 teaspoon red chili powder, and 1/2 teaspoon garam masala to the paste, thoroughly mix, and cook further until the oil completely separates and floats to the surface, and the paste deepens to a rich reddish-brown color.
7. 7Add 2 cups of sprouted moth beans to the cooked gravy base, pour in approximately 5-6 cups of water, and add salt to taste.
8. 8Stir the mixture well, cover the pan with a lid, and simmer the Misal for 12-15 minutes until the moth beans cook until tender and the oil (tari/kat) eventually rises to the top.
9. 9After simmering, remove the lid, turn off the gas, and allow the Misal to rest briefly.
10. 10Serve the Misal with a generous portion of the cooked Misal (moth beans in gravy), extra tari poured on top, garnished with a sprinkle of namkeen, finely chopped red onions, and chopped fresh cilantro, alongside toasted pav buns, a wedge of lime, and whole green chilies.

These instructions are our analysis of the original video. Watch on YouTube →