Misal Pav or Spicy Lentil Sprout Stew

Name: Misal Pav or Spicy Lentil Sprout Stew
Total time: 1200 s
Yield: 2-portion
Cuisine: Indian
Ingredients: 1/2 cup bean Moth [Mat ] sprout; 1/4 cup Black gram [Kala chana] Sprout; 1/8 cup Green gram [hara chana/Leelva] sprout; 1/4 cup Hara Matar [Dried green pea] sprout; 1/4 cup Safed Matar [Driend white peas] Sprout; 1 tomato medium [chopped]; 1 onion medium size [chopped]; 2 tbsps oil; 1/2 tsp heeng asafoetida /; 1 tsp jeera seeds; 1 tsp mustard seed; 5 - 6 curry leaves; 2 tsps ginger garlic paste; to taste chilly salt Red powder and; 3 - 4 chillies soaked kashmiri red; 2 tsps garam masala; 2 tsps dhaniya powder; 2 tsps turmeric powder; 2.5 cups water; 5 - 6 pav ladi; onions Finely chopped; wedges Lemon; Sev of your choice

pinksocks @cook_7828550

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.

pinksocks @cook_7828550

Saved

Ingredients

20 mins

2-portion

1/2 cupbean Moth [Mat ] sprout
1/4 cupBlack gram [Kala chana] Sprout
1/8 cupGreen gram [hara chana/Leelva] sprout
1/4 cupHara Matar [Dried green pea] sprout
1/4 cupSafed Matar [Driend white peas] Sprout
1tomato medium [chopped]
1onion medium size [chopped]
2 tbspsoil
1/2 tspheeng asafoetida /
1 tspjeera seeds
1 tspmustard seed
5 - 6curry leaves
2 tspsginger garlic paste
to tastechilly salt Red powder and
3 - 4chillies soaked kashmiri red
2 tspsgaram masala
2 tspsdhaniya powder
2 tspsturmeric powder
2.5 cupswater
5 - 6pav ladi
onions Finely chopped
wedgesLemon
Sev of your choice

Saved

Steps

20 mins

1

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.
2

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.
3

Grind the red chillies with the water and add to the tomatoes. Cook the mix down until the tomatoes go soft.
4

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.
5

Serve hot with onions, lemon juice and pav.