Name: Misal pav recipe by Pallavi Purani at BetterButter
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2
Ingredients: Moth bean [Mat bean] sprout 1/2 cup; Black gram [Kala chana] Sprout 1/4 cup; Green gram [hara chana/Leelva] sprout 1/8 cup; Hara Matar [Dried green pea] sprout 1/4 cup; Safed Matar [Dried white peas] Sprout1/4 cup; 1 Medium tomato [chopped]; 1 Medium size onion [chopped]; 2 tbsp Oil; 1/2 tsp Heeng/asafoetida; 1 tsp Jeera seeds; 1 tsp Mustard seed; 5-6 Curry leaves; 2 tsp Ginger garlic paste; Red chilly powder and salt to taste; 3-4 Soaked kashmiri red chillies; 2 tsp Garam masala; 2 tsp Dhaniya powder; 2 tsp Turmeric powder; 2.5 cup water; 6 Ladi Pav; Finely chopped onions; Lemon wedges; Sev of your choice

ABOUT Misal pav RECIPE

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.

Ingredients Serving: 2

Moth bean [Mat bean] sprout 1/2 cup
Black gram [Kala chana] Sprout 1/4 cup
Green gram [hara chana/Leelva] sprout 1/8 cup
Hara Matar [Dried green pea] sprout 1/4 cup
Safed Matar [Dried white peas] Sprout1/4 cup
1 Medium tomato [chopped]
1 Medium size onion [chopped]
2 tbsp Oil
1/2 tsp Heeng/asafoetida
1 tsp Jeera seeds
1 tsp Mustard seed
5-6 Curry leaves
2 tsp Ginger garlic paste
Red chilly powder and salt to taste
3-4 Soaked kashmiri red chillies
2 tsp Garam masala
2 tsp Dhaniya powder
2 tsp Turmeric powder
2.5 cup water
6 Ladi Pav
Finely chopped onions
Lemon wedges
Sev of your choice

Instructions

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.
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.
Grind the red chillies with the water and add to the tomatoes. Cook the mix down until the tomatoes go soft. 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.
Serve hot with Sev, lemon and onions.

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