Misal pav is a popular dish from Maharashtra, made with moth beans / Spouts. The spicy gravy is served with pav.
It’s my long time wish to try misal at home. Every time I keep looking for recipe, the goda masala factor stops me from trying. Got this Organic moth beans from Wildseedsg for trying and I wanted to try this for sure first. Before I get into the recipe, I saw lot of videos in the Youtube and so confused about the recipe and method. Finally took this as it was easy to adapt. So this may not be an authentic one, but tastes close to it.
If I ever go to Pune again, I am trying Misal pav for sure. It sounds damn delicious the way they serve in the streets. Mine is just an adapted version that goes well with pav. I saw in some videos from popular street food options, they even serve it with bread slice. Other ways include different elements like aloo, poha, farsan, sev etc.
Are videos more your thing?
Check out this video on how to make misal pav
When I saw the ingredients, I knew how it will taste, except for the masala powder used in this. The goda masala makes the difference. And if you are like me and imagining something like pav bhaji, no. It’s nothing related. This is totally different kind of spicy gravy with coconut, chilli and coriander flavour along with the main goda masala. It is supposed to be thin as I see in the other videos they show from street foods. I guess I made a bit thick.
I used Misal masala itself instead of Goda masala. But I guess it’s almost similar. You can buy in groceries if you are in India. I got Swad brand from an online grocery shop in Singapore. Unlike garam masala, we use just a little in our recipes, this is supposed to be added more for the spicy, flavorful result.
How to sprout moth beans/ Matki
Wash & soak moth beans for 10 hours minimum. Change the water and add little fresh water, say ½ cup to ¾ cup. Leave it overnight covered and it will absorb all the water and already started sprouting in the morning. Just toss and keep covered. It will continue to sprout evenly. Just make sure to sprinkle water if it gets dry.
You can refrigerate after this and use as needed in the recipe.
Love the fact that it is made with legume and a better option to make Aj eat such legumes/ sprouts. This moth beans aka matki is so easy to sprout. Even green moong sprouts same way easily.
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Misal pav
Ingredients
- ½ cup Moth beans
- 2 Onions
- 1 Tomato large
- 1 tablespoon ginger garlic paste
- 2 tablespoon Misal masala or to taste
- 1 tablespoon Kashmiri red chilli powder
- ¼ teaspoon Turmeric powder
- 1 teaspoon Jaggery
- Salt as needed
To Roast:
- 7 Red chilli spicy variety
- ½ cup Coconut loosely filled (Dry coconut works well)
- 2 tablespoon Coriander seeds
- 1 tablespoon Oil
To temper
- 4 tablespoon Oil
- ½ teaspoon Mustard
- 1 teaspoon Cumin seeds
- 1 sprig Curry leaves
To serve:
- Pav
- Farsan I used Kolhapuri farsan/ Mixture
- Finely chopped onion
- Finely chopped coriander
- Lemon wedges
Instructions
Sprouting Matki:
- Wash & soak moth beans for 10 hrs. Drain water, add ½ cup more water and keep covered another 10 hrs.
- Moth beans absorb water and starts sprouting. Toss in between to make sure it is moist. If dry, sprinkle water. If too much water, drain excess. Do not let it dry. Once sprouted, use it in the recipe.
To make Misal:
- Pressure cook sprouts in a small cooker directly with 1 cup water. I forgot to add salt, but recommend to add half the salt for perfect taste. Set aside.
- In a pan, dry roast red chilli, coriander seeds until crisp.
- Add coconut and roast until golden. I used fresh coconut, but dry coconut gives good results. Remove in a plate for cooling. In the same pan, add a tablespoon of oil.
- Tip in cubed onion and saute until turns translucent. Add ginger garlic paste and fry for a minute.
- In goes cubed tomato and saute until it turns soft. Remove for cooling. Cool down and grind with ½ cup water smoothly. In a heavy bottomed vessel heat remaining oil.
- Splutter mustard, cumin seeds and curry leaves.
- Pour in the ground paste. Saute for 3 mins. Add turmeric, red chilli powder, misal masala powder and saute until oil oozes. Add cooked moth bean sprouts, enough salt, jaggery and 3 cups water.
- Simmer for 10 mins. Redding oil should float on top. Switch off flame.
Video
Notes
- Adjust spice powders according to the level of spiciness you like. But the gravy is meant to be spicy and watery.
- You can add tamarind juice to make it tangy. I skipped as my misal masala by itself was tangy.
Misal pav step by step photos
Sprouting Matki:
- Wash & soak moth beans for 10 hrs. Drain water, add ½ cup more water and keep covered another 10 hrs.
- Moth beans absorb water and starts sprouting. Toss in between to make sure it is moist. If dry, sprinkle water. If too much water, drain excess. Do not let it dry.
- Once sprouted, use it in the recipe.
To make Misal:
- Pressure cook sprouts in a small cooker directly with 1 cup water. I forgot to add salt, but recommend to add half the salt for perfect taste. Set aside.
- In a pan, dry roast red chilli, coriander seeds until crisp.
- Add coconut and roast until golden. I used fresh coconut, but dry coconut gives good results.
- Remove in a plate for cooling. In the same pan, add a tablespoon of oil.
- Tip in cubed onion and saute until turns translucent. Add ginger garlic paste and fry for a minute.
- In goes cubed tomato and saute until it turns soft. Remove for cooling.
- Cool down and grind with ½ cup water smoothly.
- In a heavy bottomed vessel heat remaining oil. Splutter mustard, cumin seeds and curry leaves. Pour in the ground paste. Saute for 3 mins.
- Add turmeric, red chilli powder, misal masala powder and saute until oil oozes.
- Add cooked moth bean sprouts, enough salt, jaggery and 3 cups water.
- Simmer for 10 mins. Redding oil should float on top. Switch off flame.
Notes:
Adjust spice powders according to the level of spiciness you like. But the gravy is meant to be spicy and watery.
You can add tamarind juice to make it tangy. I skipped as my misal masala by itself was tangy.
Serve with Sliced Mumbai eggless pav (Suvai foods) at room temperature. No need to toast. I served with Kholhapuri farsan (Mixture), finely chopped raw onion, coriander leaves and a squirt of lemon.
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