Misal Pav
- 50 min
- hot
- Serves 4
Misal pav is Maharashtrian sprouted matki in a spicy red goda masala gravy, topped with sev, onion and lemon, with pav. Spicy, serves 4, about 50 minutes.
You’ll need: Pressure Cooker
Good for: Party, Rainy Day
Ingredients
- Matki (Moth Beans)100 grams
Water, For Soaking500 ml
Turmeric Powder1 grams
Salt1¼ tsp
Dry Coconut20 grams
Ginger8 grams
Garlic12 grams
Onion, Finely Chopped200 grams
Tomato, Finely Chopped120 grams
Coriander Leaves, Finely Chopped8 grams
Oil3 tbsp
Mustard Seeds2 grams
Cumin2 grams
Curry leaves1 grams
Asafoetida0.5 grams
Red Chilli Powder2.5 grams
Kashmiri Red Chilli Powder2.5 grams
Coriander Powder3 grams
Goda Masala6 grams
Jaggery8 grams
Pav (Buns)8
Sev60 grams
Lemon1
Cooking for someone with an allergy? Read every ingredient above. We have not finished checking allergens on this recipe.
Nutrition
Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 4 people |
|---|---|---|
| Energy | 510kcal | 2040kcal |
| Protein | 12g | 48g |
| Carbohydrate | 60g | 241g |
| Fat | 25g | 101g |
| Fibre | 6.5g | 26g |
| Sugar | 11g | 44g |
Method
Wash the matki and soak it in the water for 8 hours. Drain it, wrap it in a damp cloth and keep it in a warm place for about 12 hours, until small sprouts show.
Put the sprouted matki in a pressure cooker with the cooking water, a pinch of turmeric and the salt for the sprouts. Cook for 1 whistle on medium flame and let the pressure drop on its own. The sprouts should be soft but whole.
Grind the dry coconut, ginger and garlic with the grinding water for 1 minute to a smooth paste. Finely chop the onion for cooking, the tomato, the onion for serving and the coriander leaves.
Heat the oil in a deep kadai on medium flame. Add the mustard seeds and cumin and let them splutter. Add the curry leaves and asafoetida, then the onion. Fry for 5 minutes until the onion is light golden.
Add the coconut paste and fry for 3 minutes, stirring, until it smells roasted.
Add the tomato, the rest of the turmeric, the red chilli powder, Kashmiri chilli powder, coriander powder and goda masala. Cook for 5 minutes until the tomato is mushy and oil comes out at the sides.
Add the cooked matki with its water, the jaggery, salt and the water for the kat. Bring to a boil, then simmer on medium flame for 10 minutes until a layer of red oil floats on top.
Warm the pav on a hot tawa for 1 minute. To serve, put a ladle of matki in each bowl, pour the hot kat over it and top with sev, the chopped serving onion and coriander leaves. Squeeze lemon on top and eat with the pav.
Before you start
- How long does Misal Pav take?
- 50 minutes from start to finish. That is 15 minutes of preparation and 35 minutes of cooking.
- How many people does Misal Pav serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Misal Pav vegetarian?
- Yes. No meat, no fish and no egg.
- Is Misal Pav spicy?
- It is hot: 3 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Misal Pav?
- 100 grams Matki (Moth Beans), 6 grams Goda Masala, 1 grams Turmeric Powder, 20 grams Dry Coconut, 8 grams Ginger, 12 grams Garlic, and a few more listed on this page.
- Do I need a pressure cooker for Misal Pav?
- Yes, this one is cooked under pressure.
- How many calories are in Misal Pav?
- About 510 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
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