Misal Pav

• Sprout matki and kala chana for 1-2 days

Nutrition values are AI-estimated based on ingredients.

• 2-3 tablespoons cooking oil
• 1 teaspoon mustard seeds
• A few sprigs curry leaves
• 1 cup finely chopped red onions
• 2 teaspoons salt
• 2-3 tablespoons Kanda Lasun Masala
• 1 tablespoon Malwani Goda Masala
• 1 tablespoon red chili powder
• 1-2 tablespoons thickener (desiccated coconut powder or gram flour)
• 2 cups sprouted matki (moth beans)
• 0.5 cup sprouted kala chana (black chickpeas)
• 2-3 cups water
• Generous amount of farsan
• Finely chopped red onions (for garnish)
• A handful fresh cilantro
• A wedge of lime
• Pav (Indian bread rolls)

1. 1Heat 2-3 tablespoons of cooking oil in a stainless steel pressure cooker on an induction cooktop.
2. 2Temper 1 teaspoon of mustard seeds in the hot oil until they splutter, then add a few sprigs of curry leaves.
3. 3Add 1 cup of finely chopped red onions and a pinch of salt, and sauté until the onions turn translucent.
4. 4Stir in 2-3 tablespoons of Kanda Lasun Masala, 1 tablespoon of Malwani Goda Masala, and 1 tablespoon of red chili powder, cooking until fragrant and oil begins to separate.
5. 5Mix in 1-2 tablespoons of a white powdery thickener (desiccated coconut powder or gram flour).
6. 6Add 2 cups of sprouted matki (moth beans) and 0.5 cup of sprouted kala chana (black chickpeas), combining thoroughly with the masala.
7. 7Pour in 2-3 cups of water to submerge the sprouts, and add the remaining salt.
8. 8Seal the pressure cooker and cook on low heat for one whistle.
9. 9Serve the misal in a bowl, generously topped with farsan, finely chopped red onions, and fresh cilantro.
10. 10Add a big squeeze of fresh lime juice just before serving.
11. 11Serve the misal with soft pav.

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