Misal Pav

Name: Misal Pav
Total time: 3000 s
Yield: 4 servings
Cuisine: Indian
Ingredients: For the usal (mixed bean sprouts curry); 3 garlic pods; 1 teaspoon mustard seeds; 2 tablespoons bhujiya or baked farsan; For the misal pav; 1/2 teaspoon turmeric powder; 1 medium potato cubed; 2 tablespoon tamarind pulp or add as required; 1 teaspoon salt or as required; 1/2 teaspoon red chilli powder; 4 pav (bread buns); 2 finely chopped green chillies; 1 medium onion, finely chopped; 2 cups mixed bean sprouts (moth bean, whole moong, kale chane); 1 tablespoon chaat masala; 1 teaspoon cumin seeds; 1 lemon quartered or diced; 1 teaspoon coriander powder; 1 inch ginger - crushed in a mortar-pestle to a fine paste; 2 teaspoon cup finely chopped tomatoes(optional); 1 teaspoon chopped coriander leaves; 2 teaspoon cup finely chopped onions; 10 Curry leaves

Sanchita Mittal @sm_thechef

Delhi

#Zerooil
Misal Pav is a popular street food in Mumbai. In this recipe usal (mixed bean sprouts curry) is topped with onions, baked farsan (savoury mixture), lemon juice, green chillies and served with pav.

Sanchita Mittal @sm_thechef

Saved

Ingredients

50 minutes

4 servings

For the usal (mixed bean sprouts curry)
3garlic pods
1 teaspoonmustard seeds
2 tablespoonsbhujiya or baked farsan
For the misal pav
1/2 teaspoonturmeric powder
1medium potato cubed
2 tablespoontamarind pulp or add as required
1 teaspoonsalt or as required
1/2 teaspoonred chilli powder
4pav (bread buns)
2finely chopped green chillies
1medium onion, finely chopped
2 cupsmixed bean sprouts (moth bean, whole moong, kale chane)
1 tablespoonchaat masala
1 teaspooncumin seeds
1lemon quartered or diced
1 teaspooncoriander powder
1 inchginger - crushed in a mortar-pestle to a fine paste
2 teaspooncup finely chopped tomatoes(optional)
1 teaspoonchopped coriander leaves
2 teaspooncup finely chopped onions
10Curry leaves

Saved

Steps

50 minutes

1

For making usal
Rinse the bean sprouts in water, drain them and boil in a pressure cooker with cubed potatoes, turmeric powder, salt and one glass of water upto 2 to 3 whistles.
2

Heat a non-stick pan and dry roast the mustard seeds, cumin seeds and curry leaves and sauté for 30 seconds on a medium flame.
3

Add the chopped onions and salt, sauté for a minute, add ginger-garlic paste and green chillies, sauté till the raw aroma of ginger-garlic goes away.
4

Add the remaining turmeric powder, coriander powder, cumin powder, red chilli powder and chaat masala.
5

Mix well and then add the tamarind pulp and bring to a boil.
6

Now add the pressure cooked bean sprouts and potatoes to the tamarind mixture.
7

Stir and add 1 cup of water if required.
8

Check the seasonings and simmer for 5 minutes on a low flame stirring occasionally.
9

Garnish with coriander leaves, usal is ready
10

For the misal pav
Meanwhile prepare the toppings for the misal pav.
11

Take out hot usal in a serving bowl, garnish with chopped onions, green chillies, coriander leaves, drizzle drops of lemon juice and finally top it with farsan or bhujiya.
12

Serve the hot misal with pav buns and lemon, chopped onion and baked farsan/sev/bhujiya