Maharashtrian Misal Pav Recipe

 Riot of texture and flavors - Spicy Sprouts (Usal), Thin Gravy (Rasa), crunchy sev, fresh onion, tangy lemon and soft buttery pav. Perfect for breakfast, snacks or a lighter meal!

Ingredients:

 For Sprouts Curry :  

• 2 cups matki (moth beans) or mixed sprouted lentils  
• 2 medium potatoes, peel and diced  
• 1 teaspoon oil  
• 1 tsp mustard seeds  
• 1 tsp cumin  
• 8-10 curry leaves  
• 1 onion, finely chopped  
• 1 tsp Ginger-garlic paste  
• 2 green chilies, incision  
• 2 tomatoes, chopped  
• 1 tsp Turmeric powder  
• 1 tsp red chilli powder  
• 1 tsp goda masala or pav bhaji spice  
• Salt, to taste  
• 3-4 cups of water 

 For Toppings and Assembly:  

• 6 Pav Buns (Dinner Rolls)  
• 2 tablespoons butter, soft  
• 1/2 Cup Farsan/Sev/Chivada  
• 1/2 cup finely chopped onion  
• 2 tablespoons chopped fresh coriander  
• Lemon wedge, to serve  

 Method:

1. Preparing Sprouts and Potatoes:  
• Rinse the sprouts and chop the potatoes.  
• In a pressure cooker, add water to cover sprouts, potatoes, and add 1 tsp salt and cover.  
• Cook for 3 whistles on medium heat. Allow the pressure to free up naturally.
2. The spice base : 
• Take a deep pan and heat some oil in it. Then add the mustard seeds, cumin and curry leaves in the pan. After that add onions to the same pan  .
• Fry the onion until half cooked, then add in the ginger-ginger paste and green chilli. Cook for 1 minute.  
• Add chopped tomatoes; Cook until it is soft.
3. Spice It up  
• Stir in turmeric, chilli powder and goda masala. Cook until the oil is separated from the spices.  
4. Combine and simmer  
• Drain the cooked sprouts-potato mixture and add to the pan.  
• Pour 2-3 cups of water (extra reserve for thin rasa). Season with salt.  
• Boil it on high heat, then simmer for 8-10 minutes until the oil floating on top. Adjust the gravy thickness.
5. Pav  
• Slice  the pav into half; Spread the butter on the cut sides.  
• Toast on a pan or in the oven until golden.
6. Assemble and serve : 
• Spoon hot missal (a mixture of usal + rasa ) in a bowl or plates.  
• Top with chopped onion, fresh coriander and handful of sev.  
• Squeeze the lemon juice and serve immediately with a buttered pav.

 Tips and Variations:

• For kolhapuri touch, add extra dried cayenne to your spices.  
• Swap Matki  Sprouts with  (Mung, Chana) for additional nutrition.  
• Serve with poha, rice  instead of pav.