Misal Pav Recipe (Misal Recipe)
Recipe: https://recipestripper.com/recipes/c5ee391b-8d32-41a7-be88-25dc8b40fd9b
Original source: https://www.vegrecipesofindia.com/misal-pav-recipe-misal-pav/
Recipe image: https://www.vegrecipesofindia.com/wp-content/uploads/2011/06/misal-pav-1v.jpg

Misal Pav is a popular Maharashtrian street food made with usal, a spicy curry prepared from moth bean sprouts. The curry is topped with onions, tomatoes, farsan, lemon juice, and coriander leaves. It is served with soft pav, also known as Indian dinner rolls. This hearty dish is filling and commonly eaten for breakfast or brunch.
Yield: 4
Prep time: PT15M
Cook time: PT45M
Total time: PT60M

Ingredients
- 2 cups moth bean sprouts
- 2 potatoes (small to medium - cubed in 1.5 to 2 inches)
- ½ teaspoon turmeric powder
- ½ teaspoon salt
- 3 cups water (or as required)
- 1 onion (medium to large - finely chopped)
- 1 to 2 green chilies (- chopped)
- 1 to 1.5 teaspoon ginger garlic paste (or 3 to 4 garlic cloves + 1 inch ginger- crushed in a mortar-pestle to a fine paste)
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 10 to 12 curry leaves
- 1 to 1.5 tablespoon Goda Masala (or kala masala)
- ½ teaspoon red chili powder
- ¼ teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1.5 teaspoons tamarind (- soaked in ⅓ or ½ cup water or 2 to 3 kokums)
- ¾ to 1 cup water (or add as required)
- 3 tablespoons oil
- salt (as required)
- 8 to 10 pav ((bread rolls) or bread slices as required)
- ½ cup finely chopped onions
- ½ cup finely chopped tomatoes (optional)
- ½ to 1 cup thick sev or farsan ((chiwda), fried savory snack mixture)
- 1 lemon or lime (quartered or diced)
- ⅓ cup chopped coriander leaves
- ½ cup curd (or yogurt, beaten, optional)

Instructions
1. [Preparation] Rinse the moth bean sprouts first in running water a couple of times.
2. [Preparation] Drain the water and then add the sprouts, cubed potatoes turmeric powder and salt in a pressure cooker.
3. [Preparation] Add water and mix well. If using mixed bean sprouts, you will have to add more water. Note that the water should be covering the matki sprouts about 2 inches above. The quantity of water will vary with the depth and length of the pressure cooker, so add more water if needed.
4. [Preparation] Pressure cook for 2 to 3 whistles. You can also cook the bean sprouts in a pan or Instant pot adding required amount of water.
5. [Preparation] In a small bowl soak the tamarind in ⅓ or ½ cup warm water for 25 to 30 minutes.
6. [Preparation] Squeeze the tamarind and extract the pulp. Keep the tamarind pulp aside.
7. [Making misal (usal)] Heat oil in another pan. Keep the heat to low and then crackle the mustard seeds.
8. [Making misal (usal)] Then add the cumin and saute for some seconds till the cumin gets golden.
9. [Making misal (usal)] Add the chopped onions and saute till translucent stirring often.
10. [Making misal (usal)] Then add the curry leaves, ginger-garlic paste and green chilies
11. [Making misal (usal)] Stir and saute for few seconds or till the raw aroma of ginger-garlic goes away.
12. [Making misal (usal)] Add the turmeric powder, coriander powder, cumin powder, red chili powder and goda masala.
13. [Making misal (usal)] Stir and then add the tamarind pulp. Saute till the raw aroma of the tamarind goes away.
14. [Making misal (usal)] Drain the water using a strainer from the pressure cooked matki sprouts and potatoes and add them to the pan.
15. [Making misal (usal)] Stir and add ¾ to 1 cup water or more water if required depending upon the consistency you want in the usal.
16. [Making misal (usal)] Season with salt and simmer the usal for 8 to 10 minutes on a low heat with occasional stirrings.
17. [Making misal (usal)] Lastly garnish with coriander leaves. if you want you can also add sugar or jaggery for some sweetness
18. [Assembling and making misal pav] Whilst the usal is simmering, you can prep the toppings for the misal pav.
19. [Assembling and making misal pav] Finely chop the onions and tomatoes. Keep aside.
20. [Assembling and making misal pav] Take the steaming usal in 3 to 4 individual serving bowls or plates.
21. [Assembling and making misal pav] In each bowl of usal, first add the chopped onions and tomatoes.
22. [Assembling and making misal pav] Then top usal with chopped coriander leaves. Squeeze a few drops of lemon juice. Then top it with farsan or chiwda.
23. [Assembling and making misal pav] Serve the misal bowl in a plate with pav buns and a side of chopped lemons, finely chopped onions and farsan/sev/chiwda. Enjoy the misal pav hot as soon as it is prepared.