Misal Pav Recipe | Misal Pav Recipe with Homemade Masala

Misal pav recipe a popular street food in Mumbai made with sprouts(usal).Misal pav recipe including homemade spice mix recipe  with stepwise pictures and video.

There are several ways to make misal pav, I follow this method as its simple and gives great taste too.You can make
with storebought goda masala but I made the masala from scratch as I am not sure whether we get the goda masala spice mix here.

This is one of the famous maharashrian dish, its so filling that you can have it for breakfast too.This is mildy spicy but kolhlapuri misal pav is usually very spicy.

Check out sprouting method for green moong

The oil floating on top is  served on top of the curry, with bhujia, raw onion and coriander leaves.

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Misal pav recipe

Misal pav recipe a popular street food in Mumbai made with sprouts(usal)

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 1 hour

Servings 4

Author Sharmilee J

Ingredients

• 1 and 1/2 cups moth bean sprouts I used 3/4 cup moth beans
• 3 cups water
• 1 tbsp coriander leaves and to garnish
• 2 nos onions finely chopped
• 2 nos tomatoes finely chopped
• salt to taste

To temper:

• 3 tbsp oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 tsp ginger garlic paste
• a pinch hing
• 1 tbsp red chilli powder

For the spice mix:

• 1 and 1/2 tbsp coconut
• 1 tbsp coriander seeds
• 1 tsp sesame seeds
• 1/2 tsp pepper
• 1/2 tsp cumin seeds
• 1/2 tsp fennel seeds
• 4 nos cloves
• 1 small star anise
• 1 inch cinnamon
• 2 small cardamom
• 1 small stone flower
• 3 nos kashmiri red chillies

For serving:

• pav bun
• mixture / bhujia
• raw onion
• lemon wedge

Instructions

• Soak moth beans overnight, drain water then put it in a hot box for 6-8 hrs for sprouting.Hot box ensure good warmth so sprouts come out quickly.
• Now moth bean sprouts is ready.To a kadai add all the items listed under 'to roast and grind'
• Roast until aromatic and golden.Transfer to mixer jar, cool down then grind it to a coarse mixture.Set aside.
• Heat oil add mustard seeds let it splutter, then add jeera let it crackle.Add ginger garlic paste,onion, required salt and hing.Saute until onions turn transparent.
• Then add tomato, saute until mushy and raw smell leaves(cook covered for 2mins).Now add kashmiri chilli powder along with spice mixture we grinded.
• Saute for 2 mins.Now add moth bean sprouts, give a quick mix.
• Then add 3 cups water and cook covered until the bean is cooked soft.It will take atleast 15-20 mins.
• Add coriander leaves, mix well.Let it simmer for 5mins until oil floats on top.Switch off.
• Serve with pav bun,bhujia/sev, raw onions and lemon.

Notes

• I just sprouted the bean for a day.
• If you don't have moth beans, its ok you can use green gram dal too.You can even use mixed sprouts.
• Squeeze lemon while serving.
• Add jaggery powder if you like sweet taste.
• If your tomatoes are not very sour then add 1 tsp tamarind pulp.
• The gravy is little runny only.The oil on top should be poured on top while serving the curry.
• Reduce chilli powder if you prefer a mildly spiced curry.
• You can have the gravy with rotis too.
• You can even make the spice mix in bulk and store it.The measures mentioned here are for this recipe and you can add it fully.

1. Soak moth beans overnight, drain water then put it in a hot box for 6-8 hrs for sprouting.Hot box ensure good warmth so sprouts come out quickly.Now moth bean sprouts is ready.To a kadai add all the items listed under ‘to roast and grind’
2. Roast until aromatic and golden.Transfer to mixer jar, cool down then grind it to a coarse mixture.Set aside.
3. Heat oil add mustard seeds let it splutter, then add jeera let it crackle.Add ginger garlic paste,onion, required salt and hing.Saute until onions turn transparent.
4. Then add tomato, saute until mushy and raw smell leaves(cook covered for 2mins).Now add kashmiri chilli powder along with spice mixture we grinded.
5. Saute for 2 mins.Now add moth bean sprouts, give a quick mix.
6. Then add 3 cups water and cook covered until the bean is cooked soft.It will take atleast 15-20mins.
7. Add coriander leaves, mix well.Let it simmer for 5mins until oil floats on top.Switch off.

Serve with pav bun,bhujia/sev, raw onions and lemon.

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