Misal Pav originated in Maharashtra. There are so many different versions of this dish, Nagpur Misal, Kolhapur misal that is super spicy and Pune misal that has yogurt. I always grew up eating Mumbai Misal that had very simple ingredients and had perfect balance of flavors. Even today when I go back, we make a point to eat this next day after we land. It tastes so delicious and always keeps us craving for more. It consists of sprouts that is cooked into a spicy curry that is garnished with chopped onions, farsan and cilantro and served with a lime wedge and bread. This dish is so comforting and filling and it includes all the food groups. I love the tangy and spicy taste of it. I make this dish every few weeks and we enjoy this dish as a meal. To make it healthy, I skip the farsan and eat the curry topped with crunchy onions and it tastes absolutely delicious just like that. I have a very simple recipe and it won’t take you a lot of time to make. My son loves this dish as it has the crunch from the farsan. It is completely vegan and you can subtract ginger garlic and onions to make it jain. If you haven’t tried this dish, it is definitely worth trying. Don’t forget to tag me when you make it.
1 tbsp olive oil modify if you want to make it healthy
1/4tspasafetidahing powder
1cupmoth beans(dry) soaked overnight and cooked
1tspcumin seeds
2tspginger garlic paste
1cuponions chopped
1cuptomatoes diced
1cuptomatoes cut into long strips
3tspred chili powdermodify if you want it less spicy
1/2tspturmeric powder
2tspgoda masala or garam masala
salt as needed
1/2cupchopped cilantro
1/2cupshredded coconut
2cupsof water
3-4lime wedges
2cupsfarsan
Instructions
Soak the moth beans overnight and cook the moth beans next day on high pressure for 20 minutes with salt added
Take a wide pan, on medium heat add oil to the pan
Add cumin seeds and asafetida powder
Once it sizzles add 1/2 cup chopped onions and ginger-garlic paste
Now add chopped tomatoes and cook everything till it forms a paste
Add the cooked moth beans
Add the goda masala or garam masala, red chili powder, turmeric powder and salt and mix everything
Now add water and cover with a lid and cook for 10 minutes
Now add tomatoe strips and shredded coconut and cook for 10 more minutes
Turn off the heat
Serve immediately with Pav or bread, chopped onions, chopped cilantro, lime wedges on side and farsan
Place the chopped onions, cilantro on top of the curry, squeeze fresh lime juice and add farsan on the top right before eating.
Dip the bread in the curry and farsan mix
Notes
It’s ok to replace moth beans with other beans if you don’t have it available. I have made this dish with sprouted mung beans and sprouted Kala chana in past
If you can’t find Goda Masala, you can use garam masala instead. The Goda masala gives you a closer taste to the actual misal but I have used both and it tastes good either way
I have used different types of farsan, as long as it’s something crunchy it will taste good. You can be innovative with this one
You can completely skip farsan and bread and eat the curry by itself with onions to make it healthy
This dish can be eaten for lunch or breakfast
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