Misal Pav
Spicy sprouted bean curry topped with a savory mixture called farsan.
Ingredients
- 1 cup Moth beans/Matki
- 1 big Onion chopped
- 1 big Potato boiled and cubed
- 1 inch Ginger piece paste
- 2 Garlic Clove paste
- 1 Serrano Green Chili finely Chopped
- 1 tsp Mustard seeds
- 1 tsp Cumin seeds
- ¾ ts Turmeric
- ½ tsp Asafoetida
- 2 tsp Coriander Powder
- 4 tsp Deghi Red Chili Powder optional
- 1 tsp Red Chili Powder
- 1 tsp Goda Masala (you can use Garam masala)
- 1 cup Tomato Puree
- ½ cup Tamarind water
- Salt as per taste
- Coriander for garnish
Other Ingredients
- 1 small Onion chopped OPTIONAL
- Coriander chopped
- Farsan/Savory mixture
Instructions
Sprouting the beans.
- Rinse the moth beans and add 2 cups of water. Cover and let it soak overnight. Next day, rinse the beans under running water and drain the excess. Cover and keep the bowl in a warm place for 2 more nights. On the 4th day you will see beautiful sprouts.
Curry
- Pressure cook the beans till cooked.
- Heat oil in a pan over medium heat. Add mustard seeds, cumin seeds and asafoetida.
- When the seeds splutter, add onion and sauté till translucent. Now add ginger and garlic paste, green chili, and sauté for few more minutes.
- Add tomato puree and cook till oil starts separating.
- Add cooked sprouted beans and more water as required. Bring to a boil.
- Once the curry is simmering add cooked potatoes, tamarind water, deghi red chili powder, red chili powder, coriander powder, turmoeric, goda masala and coriander leaves. Let it simmer for 10 minutes.
- Season with salt.
Assembly
- In a bowl, pour a ladleful of steaming hot usal/curry.
- Garnish with chopped raw onion, chopped coriander leaves and generous amount of farsan/savory mixture.
- Serve with bread. Enjoy.
Note
- Tamarind water: Soak 5 tamarind pods in water for 4 hours. Mash with a spoon, strain and discard the solid. OR use tamarind paste