Misal pav recipe

By Swasthi's Recipes · 45 min

Ingredients

Instructions

1. If using dried matki, soak half a cup in water for 8 hours, drain, wrap in a damp cloth or place in a box, and keep covered in a dark warm place for 12 to 24 hours until sprouted, sprinkling with water if it dries out.
2. Grind the ginger, garlic and coconut together into a paste.
3. Heat the oil in a pan, add the mustard and cumin seeds and let them splutter, then add the curry leaves and fry until crisp.
4. Stir in the hing, add the onions and cook until translucent, then add the ginger-garlic-coconut paste and cook for 2 to 3 minutes until aromatic.
5. Add the tomatoes and salt and cook until completely soft and mushy.
6. Add the chili powder, misal or goda masala and turmeric, and cook for 2 minutes until oil separates.
7. Add the sprouts, tamarind and water to make a thin gravy (kat): up to 5 cups for a thinner version, 3 cups for a thicker one.
8. Bring to a rolling boil, then reduce to medium and cook for 5 minutes until the oil floats on top and the sprouts are cooked but still firm.
9. Taste and add more salt or masala if needed.
10. Split each pav horizontally, leaving one side intact. Spread with soft butter and toast on a pan, or bake on a tray for about 3 minutes on the top rack.
11. Ladle the misal into 4 bowls, then top with lemon juice, onions, coriander and farsan.
12. Serve the pav immediately with the misal.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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