Misal Pav
Sprouted moth beans in a coconut-tomato curry, topped with a separate fiery chile-oil gravy called kat and crunchy farsan, served with buttered pav — a Maharashtrian street food built to be layered, not blended into one curry.
Vegetarian
⚠ Contains: Gluten, Peanut, Sesame, Soy, Dairy. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 2 cups matki (moth beans), sprouted
- 1 onion, chopped
- 2 tomatoes, chopped
- 1/4 cup grated coconut
- 2 tbsp goda masala (Maharashtrian spice blend)
- 1 tbsp red chili powder
- 3 tbsp oil
- 2 cups water
- Salt, to taste
- 1 cup farsan (crunchy fried snack mix)
- Chopped onion, tomato, cilantro, and lime, to garnish
- Pav (soft bread rolls), buttered and toasted, to serve
Steps
- Boil the sprouted matki in salted water until just tender, then drain, reserving the cooking liquid.
- Blend the onion, tomato, and coconut into a smooth paste.
- Heat the oil and fry the paste until it darkens and the oil separates, then stir in the goda masala.
- Add the cooked matki and enough of the reserved liquid to make a thick curry (the usal), and simmer for 10 minutes.
- In a separate small pan, fry the chili powder in a little oil with extra water to make the fiery kat gravy.
- Ladle the usal into a bowl, pour the kat gravy over the top, and pile with farsan, raw onion, tomato, and cilantro.
- Serve immediately with buttered pav and a squeeze of lime.