Misal Pav (मिसळ पाव)
A fiery Pune-born sprouted moth bean curry topped with crunchy farsan, onions, and coriander — served with soft pav for scooping.
Cuisine: Maharashtrian (Maharashtra) · Style: Curry · Protein: Lentils · Total time: · Difficulty: medium · Servings: 4 · Spice: 4/5
Ingredients
- 2 cups sprouted moth beans
- 2 large onions, chopped
- 3 tomatoes, pureed
- 2 tbsp goda masala
- 1 tbsp ginger-garlic paste
- 1 tsp turmeric
- 2 tsp red chilli powder
- 3 tbsp oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 10 curry leaves
- 1 cup farsan or mixture
- 1 lemon, wedged
- Fresh coriander, chopped
- 8 pav buns
- Salt to taste
Steps
- Pressure cook sprouted moth beans with salt and turmeric until just soft.
- Heat oil, splutter mustard and cumin seeds, curry leaves.
- Add onions and sauté until deep golden.
- Stir in ginger-garlic paste, then tomato puree, goda masala, and red chilli powder.
- Cook until oil separates, then add cooked beans and 2 cups of water.
- Simmer for 15 minutes to let the masala soak in.
- Ladle into bowls, top with farsan, raw onions, coriander, and a squeeze of lemon.
- Serve with toasted buttered pav.