by Pallavi Purani

Misal Pav or Spicy Lentil Sprout Stew

Misal pav is one of the easily recognizable breakfast for the Maharashtra region. Different parts of the region believe to make the “best” of all, this is a never ending debate. Traditionally Misal is a made with matka/moth bean, dry sprouts, kala masala and red spicy water. I made my version with Moth bean sprout, moong dal sprout, kulthi sprout, hara matar sprout, black gram sprout and green gram sprout. Pav here is Ladi pav which are little soft buns like pillows.

Print Recipe
Misal
Course breakfast
Cuisine maharashtrian
Prep Time 20 minutes
Cook Time 20 minutes
Passive Time 10 minutes
Servings
portion
Ingredients
  • 1/2 cup bean Moth [Mat ] sprout
  • 1/4 cup Black gram [Kala chana] Sprout
  • 1/8 cup Green gram [hara chana/Leelva] sprout
  • 1/4 cup Hara Matar [Dried green pea] sprout
  • 1/4 cup Safed Matar [Driend white peas] Sprout
  • 1 tomato medium [chopped]
  • 1 onion medium size [chopped]
  • 2 tbsps oil
  • 1/2 tsp heeng asafoetida /
  • 1 tsp jeera seeds
  • 1 tsp mustard seed
  • 5 - 6 curry leaves
  • 2 tsps ginger garlic paste
  • to taste chilly salt Red powder and
  • 3 - 4 chillies soaked kashmiri red
  • 2 tsps garam masala
  • 2 tsps dhaniya powder
  • 2 tsps turmeric powder
  • 2.5 cups water
  • 5 - 6 pav ladi
  • onions Finely chopped
  • wedges Lemon
  • Sev of your choice
Course breakfast
Cuisine maharashtrian
Prep Time 20 minutes
Cook Time 20 minutes
Passive Time 10 minutes
Servings
portion
Ingredients
  • 1/2 cup bean Moth [Mat ] sprout
  • 1/4 cup Black gram [Kala chana] Sprout
  • 1/8 cup Green gram [hara chana/Leelva] sprout
  • 1/4 cup Hara Matar [Dried green pea] sprout
  • 1/4 cup Safed Matar [Driend white peas] Sprout
  • 1 tomato medium [chopped]
  • 1 onion medium size [chopped]
  • 2 tbsps oil
  • 1/2 tsp heeng asafoetida /
  • 1 tsp jeera seeds
  • 1 tsp mustard seed
  • 5 - 6 curry leaves
  • 2 tsps ginger garlic paste
  • to taste chilly salt Red powder and
  • 3 - 4 chillies soaked kashmiri red
  • 2 tsps garam masala
  • 2 tsps dhaniya powder
  • 2 tsps turmeric powder
  • 2.5 cups water
  • 5 - 6 pav ladi
  • onions Finely chopped
  • wedges Lemon
  • Sev of your choice
Instructions
  1. Wash the sprouts and put in a cooker with 2 cups of water. Add salt and turmeric and cook them for 2 whistles on full and 1 on medium heat.
  2. In a pan, heat the oil, add heeng, mustard seeds, cumin seeds, curry leaves and ginger garlic paste. Add the onions and cook it off until golden. Now add the tomatoes, dry spices and few tbsp water.
  3. Grind the red chillies with the water and add to the tomatoes. Cook the mix down until the tomatoes go soft.
  4. Add the sprouts and the water to the masala. Mash some with the ladle and let it simmer for sometime. Season the mix to your taste.
  5. Serve hot with onions, lemon juice and pav.


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