How to make Missal Pav - Spicy sprout curry topped with farsan and served with pav.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Moong sprouts (अंकुरित मूंग ), Matki sprouts (अंकुरित मटकी)

Cuisine : Maharashtrian

Course : Snacks and Starters

Missal Pav

Mixed sprouts cooked in a spicy onion tomato gravy topped with crunchy farsan, onions and lemon juice served with pav. If you want to have an authentic Kolhapuri missal pav – it’s got to be spicy, but if spice isn’t your thing you can totally alter it. This quick food on the go is a favourite Maharashtrian snack and breakfast option.

Missal Pav Recipe Card

Missal Pav
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Prep Time : 21-25 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Missal Pav Recipe

  • Moong sprouts 1 cup

  • Matki sprouts 1 cup

  • Oil 2 tablespoons

  • Asafoetida a pinch

  • Mustard seeds 1/2 teaspoon

  • Curry leaves a few

  • Onions finely chopped 2 large

  • Green chillies slit 2

  • Garlic paste 1 teaspoon

  • Ginger paste 1 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Red chilli powder 1 1/2 teaspoons

  • Coriander-cumin powder 1 teaspoon

  • Salt to taste

  • Garam masala powder 1 teaspoon

  • Fresh coriander leaves finely chopped 2 tablespoons

  • Farsan 1/2 cup

  • Lemon juice as required

  • Lemon slices as required

  • Pav 8

Method

Step 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.

Step 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.

Step 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.

Step 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.

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