Indian Misal Pav
We woke upto a beautiful rainy morning and instantly craved for something spicy. So, I had mixed lentil sprouts in my refrigerator waiting to be turned into hot and spicy misal.
To make this, the lentil sprouts are stewed with onions, tomatoes and spices along with some great flavours. It is served with dinner rolls (Indian pav), fried gram flour and peanut savoury crunchies, lemon wedges and raw chopped onions. I cannot tell you how delicious the combination is. Traditionally this is a fiery hot and spicy Indian dish but the heat level can be adjusted as per the taste buds. This is usually served in breakfast or snack time in Western India but most people like us extend it to lunch and dinner too.
We definitely have our favourite joints to go and relish this delicacy in and around Pune. The ones on the highways probably serve the most authentic ones but they are way too hot and spicy for me. I had to come up with my own version to adjust to my taste buds. Feel free to adjust the spices as per your preference too.
If you like this Indian misal pav recipe, please let me know in the comments below. You can also connect with me on my Instagram and Facebook handles.
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Indian Misal Pav
Ingredients
- 1.5 Cups Mixed bean and moong sprouts
- 4 Tbsp Oil
- 1/2 Tsp Mustard seeds
- 1 Tsp Cumin seeds
- 6-7 Pcs Curry leaves
- 3 Tsp Red chilli powder More or less as per preference
- Salt to taste
- 1.5 Tsp Coriander powder
- 1 Tsp Roasted cumin powder
- 1/2 Tsp Garam masala
- 1/4 Cup Coriander leaves Chopped
Grind together
- 1 Pc Onion
- 1 Pc Tomato
- 2-4 Pcs Green chillies
- 1 Inch Ginger
- 7-8 Cloves Garlic
- 1/2 Cup Water
To serve
- Chopped onion
- Dinner rolls (pav)
- Savoury crunchies (Farsaan)
- Lemon wedges
Instructions
- Pressure cook the sprouts to 1 whistle.
- Grind together the ingredients mentioned in the “grind together” group.
- Heat oil, crackle mustard seeds, add cumin and curry leaves.
- Add the ground paste and let it cook until it releases oil. Add salt, red chilli powder, coriander powder, cumin powder and garam masala. Let it cook well for approx 3-4 mins.
- Drain the cooked sprouts and reserve the water. Add the sprouts to the cooking masala and mix it well. Let it cook for 2-3 mins on medium high flame.
- Add the reserved water and approx 2 cups more. Cover and let it cook for 15-18 mins on low flame.
- Add coriander leaves and mix well.
To serve
- In a bowl, add the sprouts gravy, top it up with chopped onions and loads of farsaan, a generous squeeze of lemon and more coriander leaves. Serve with pav/buns/dinner rolls/bread.Enjoy!!!
