Missal Pav Recipe - A favourite Maharashtrian snack – sprouts cooked in a spicy masala and served with pav.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Moong sprouts, Matki sprouts

Cuisine : Maharashtrian

Course : Snack

Missal Pav

The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

Missal Pav Recipe - How to make Missal Pav

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Prep Time : 21-25 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients

  • 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 chopped2 large

  • Green chillies slit2

  • Garlic paste 1 teaspoon

  • Ginger paste 1 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Red chilli powder 1 1/2 teaspoon

  • Coriander-cumin powder 1 teaspoon

  • Salt to taste

  • Garam masala powder 1 teaspoon

  • Fresh coriander leaves finely chopped2 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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