Misal Pav

• Soak mung beans for overnight
• Sprout mung beans for 2 days

Nutrition values are AI-estimated based on ingredients.

• 1 cup dry mung beans
• 4 tbsp oil
• 1.5 medium red onions, chopped
• Salt, to taste
• 1 tbsp minced ginger
• 1 tbsp minced garlic
• 0.5 tbsp whole black peppercorns
• 3 medium tomatoes, chopped
• 2 tsp cumin seeds
• 0.5 tsp turmeric powder
• 0.5 tbsp red chili powder
• 0.5 tbsp cumin powder
• 0.5 tbsp coriander powder
• 0.5 tbsp garam masala
• 4.25 cups water
• 1-2 tbsp tamarind pulp
• 1 tbsp jaggery powder
• 2 tsp lemon juice
• Fresh cilantro, chopped

1. 1Wash and soak mung beans overnight, then drain and sprout for two days.
2. 2Sauté onions, ginger, garlic, peppercorns, and tomatoes in Instant Pot until softened.
3. 3Grind the cooked aromatics and tomatoes into a smooth paste.
4. 4In the Instant Pot, heat oil and temper cumin seeds.
5. 5Add the ground masala paste and cook until oil separates.
6. 6Stir in turmeric, chili powder, cumin powder, coriander powder, and garam masala.
7. 7Deglaze with a small amount of water.
8. 8Add sprouted mung beans, 4 cups water, tamarind pulp, and jaggery powder.
9. 9Pressure cook on High for 5 minutes, followed by 10 minutes Natural Release.
10. 10Open lid, stir in lemon juice, and simmer briefly if needed to thicken.
11. 11Garnish with fresh cilantro and serve.

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