Misal Pav

Shopping list

• 200 g moth beans (or mixed sprouted lentils) — soaked overnight and sprouted

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• 3 tbsp vegetable oil

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• 1 tsp cumin seeds

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• 2 piece onions — finely chopped

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• 1 tbsp ginger-garlic paste

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• 3 piece tomatoes — finely chopped

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• 2 tsp red chilli powder

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• 1 tsp ground coriander

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• 1 tsp ground cumin

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• 0.5 tsp garam masala

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• 0.5 tsp turmeric powder

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• 500 ml water

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• 1 tsp salt — or to taste

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• 1 bunch fresh coriander — chopped

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• 100 g farsan (sev or other crispy chickpea snacks)

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• 6 piece pav (soft bread rolls)

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• 1 piece lime — cut into wedges

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Step by step

1. 1

   Pressure-cook or boil the sprouted beans with 250ml water and a pinch of salt for 15– 20 minutes until tender but not mushy. Drain and reserve the cooking liquid.

2. 2

   Heat oil in a large saucepan over medium heat. Add cumin seeds and let them crackle for 20 seconds.

3. 3

   Add the chopped onions and sauté for 6– 8 minutes until golden brown.

4. 4

   Stir in the ginger-garlic paste and cook for 1 minute until fragrant.

5. 5

   Add the tomatoes, red chilli powder, ground coriander, ground cumin, turmeric and salt. Cook for 8– 10 minutes, stirring regularly, until the tomatoes break down and oil begins to separate.

6. 6

   Pour in 500ml water (including any reserved cooking liquid) and bring to a boil. Reduce heat and simmer for 10 minutes to develop the gravy.

7. 7

   Add the cooked sprouted beans and garam masala. Simmer for another 5 minutes. Adjust seasoning to taste. The curry should be spicy and slightly soupy.

8. 8

   Toast the pav rolls lightly on a griddle or in a dry pan until warm and slightly crisp on the outside.

9. 9

   Serve the misal in bowls, topped generously with farsan, chopped fresh coriander and a wedge of lime. Place the toasted pav on the side for dipping and soaking up the gravy.