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Missal Pav

Spicy sprout curry topped with farsan and served with pav. This recipe has featured on the show Khanakhazana.

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Missal Pav
Main Ingredients Moong sprouts, Matki sprouts
Cuisine Maharashtrian
Course Snacks and Starters
Prep Time 21-25 minutes
Cook time 21-25 minutes
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Veg
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Ingredients list for Missal Pav

  • 1 cup Moong sprouts
  • 1 cup Matki sprouts
  • 2 tablespoons Oil
  • a pinch Asafoetida
  • 1/2 teaspoon Mustard seeds
  • a few Curry leaves
  • 2 large Onions finely chopped
  • 2 Green chillies slit
  • 1 teaspoon Garlic paste
  • 1 teaspoon Ginger paste
  • 1/2 teaspoon Turmeric powder
  • 1 1/2 teaspoons Red chilli powder
  • 1 teaspoon Coriander-cumin powder
  • to taste Salt
  • 1 teaspoon Garam masala powder
  • 2 tablespoons Fresh coriander leaves finely chopped
  • 1/2 cup Farsan
  • as required Lemon juice
  • as required Lemon slices
  • 8 Pav

Method

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  1. Mix sprouts in a colander and wash under running water for a minute. Drain and keep aside. Heat oil in a pan, add asafoetida, mustard seeds, curry leaves and half of the chopped onions.
  2. Sauté for a minute and add green chillies. Add garlic paste and ginger paste. Stir well and sprinkle a little water. Add turmeric powder, red chilli powder and dhania-jeera powder. Mix well and add the sprouts.
  3. Add salt to taste and three cups of water. Bring to a boil. Add garam masala powder and chopped coriander leaves, keeping some for garnish. Cover and cook for ten to twelve minutes.
  4. To serve: Pour a ladleful of cooked sprouts in a deep bowl. Sprinkle generously with farsan. Sprinkle remaining chopped onion, chopped coriander leaves and freshly squeezed lemon juice. Serve with lemon slices and pav.

Nutrition Info

Calories 1634
Carbohydrates 173.6
Protein 66.4
Fat 74.9
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