spicy and cheesy Misal Pav Recipe

Misal Pav is a spicy and flavorful Maharashtrian street food dish that combines a zesty sprouted bean curry (misal) with soft bread rolls (pav). Here's how to make this delicious and hearty meal: Here, you can find a Misal pav recipe in hindi.

Ingredients

For the Matki/Moth Bean Sprouts:

• 1 cup matki/moth beans (soaked overnight and sprouted) or yellow moong sprouts


• 2 cups water


• Salt to taste

For the Kat/Curry:

• 2 tablespoons oil


• 1 teaspoon mustard seeds


• 1 teaspoon cumin seeds


• 1/4 teaspoon asafoetida (hing)


• 2 medium onions, finely chopped


• 1 tablespoon ginger-garlic paste


• 2-3 green chilies, finely chopped


• 2 medium tomatoes, finely chopped


• 1 tablespoon red chili powder (adjust to taste)


• 1 teaspoon turmeric powder


• 1 tablespoon coriander powder


• 1 tablespoon garam masala


• 2-3 tablespoons misal masala (or substitute with goda masala or additional garam masala)


• 2-3 cups water


• Salt to taste


• 1 tablespoon lemon juice

For the Tarri (Spicy Thin Gravy):

• 2 tablespoons oil


• 1 teaspoon mustard seeds


• 1 teaspoon cumin seeds


• 1/4 teaspoon asafoetida (hing)


• 1 medium onion, finely chopped


• 1 tablespoon ginger-garlic paste


• 1 teaspoon red chili powder


• 1/2 teaspoon turmeric powder


• 2 cups water


• Salt to taste

For Serving:

• 8-10 pav (bread rolls)


• 1 medium onion, finely chopped


• 1 medium tomato, finely chopped


• 1/4 cup fresh coriander leaves, chopped


• 1/2 cup farsan/mixture (crunchy savory snack mix)


• 1/4 cup sev (thin gram flour noodles)


• Lemon wedges


• Fresh coconut, grated (optional)

Instructions

Prepare the Sprouts:

1. In a pressure cooker, add sprouted matki/moth beans, water, and salt.


2. Pressure cook for 2-3 whistles or until the sprouts are soft but still retain their shape.


3. Set aside.

Prepare the Kat/Curry:

1. Heat oil in a pan. Add mustard seeds and let them splutter.


2. Add cumin seeds and asafoetida, sauté for a few seconds.


3. Add chopped onions and sauté until translucent.


4. Add ginger-garlic paste and green chilies, sauté until raw smell disappears.


5. Add chopped tomatoes and cook until they become soft and mushy.


6. Add red chili powder, turmeric powder, coriander powder, garam masala, and misal masala. Mix well.


7. Add the cooked sprouts along with their cooking water. Mix thoroughly.


8. Add additional water to achieve desired consistency.


9. Bring to a boil, then simmer for 10-15 minutes to allow flavors to meld.


10. Add salt to taste and lemon juice. Mix well.

Prepare the Tarri (if desired for extra spice):

1. Heat oil in a separate pan. Add mustard seeds and let them splutter.


2. Add cumin seeds and asafoetida, sauté for a few seconds.


3. Add chopped onion and sauté until translucent.


4. Add ginger-garlic paste and sauté until the raw smell disappears.


5. Add red chili powder and turmeric powder. Mix well.


6. Add water and salt. Bring to a boil and simmer for 5-7 minutes.

Toast the Pav:

1. Slice the pav horizontally, keeping one edge intact.


2. Heat a pan and add a little butter.


3. Place the pav on the pan and toast until golden brown on both sides.

Assemble and Serve:

1. In a serving bowl, add a portion of the misal (curry with sprouts).


2. Pour some tarri (spicy gravy) over it if using.


3. Top with chopped onions, tomatoes, fresh coriander, farsan, and sev.


4. Sprinkle grated coconut if desired.


5. Serve hot with toasted pav and lemon wedges on the side.

Enjoy this spicy, flavorful, and filling Misal Pav – one of Maharashtra's most beloved street foods!