Misal Pav

Ingredients

• 1 cup sprouted moong beans
• 1 medium boiled potatoes, diced
• 1 medium onion, finely chopped
• 1 medium tomato, finely chopped
• 1 tablespoon ginger-garlic paste
• 2 whole green chili, minced
• 1 teaspoon dry red chili powder
• ¼ teaspoon turmeric powder
• ½ teaspoon cumin seeds
• ¼ teaspoon mustard seeds
• 8 whole curry leaves
• 1 tablespoon tamarind paste
• ½ teaspoon jaggery, grated
• 1 pinch salt, to taste
• 2 tablespoon vegetable oil
• ¾ cup water
• 4 whole pav bread
• 2 tablespoon butter
• ½ cup sev (crispy chickpea noodles)
• ½ medium chopped onion
• 2 tablespoon fresh cilantro, chopped
• 2 whole lemon wedges

Instructions

1. 1

   Soak and sprout moong beans overnight (or use canned sprouted moong). Boil potatoes until tender, peel, and dice into small cubes.

2. 2

   Finely chop onions, tomatoes, and green chilies. Make ginger-garlic paste by grinding fresh ginger and garlic together.

3. 3

   Heat oil in a large pot over medium heat. Add cumin and mustard seeds, let them splutter for 20 seconds.

4. 4

   Add curry leaves and let them crackle. Then add chopped onions and sauté until golden brown, about 3-4 minutes.

5. 5

   Stir in ginger-garlic paste and green chilies, cook for 1-2 minutes until fragrant.

6. 6

   Add chopped tomatoes, turmeric powder, and red chili powder. Cook until tomatoes become soft and oil separates, about 5 minutes.

7. 7

   Add sprouted moong beans and diced potatoes. Stir well to coat with the spice mixture.

8. 8

   Pour in water and bring to a boil. Add tamarind paste and jaggery, reduce heat to low, and simmer for 10 minutes until beans are tender and curry thickens slightly.

9. 9

   Taste and adjust seasonings with salt. The curry should be tangy, spicy, and slightly thick.

10. 10

    Slice pav bread in half horizontally and toast or grill with butter until golden and crispy.

11. 11

    Pour the hot misal curry into bowls. Top generously with crispy sev, chopped onions, and fresh cilantro.

12. 12

    Serve with buttered pav on the side and lemon wedges. Squeeze lemon over the curry before eating.

Tools you’ll need

• large pot or saucepan
• sharp knife
• cutting board
• wooden spoon or spatula
• measuring cups and spoons
• grater
• mortar and pestle or spice grinder
• serving bowls
• butter knife
• toaster or skillet for pav

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