How to make 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 (अंकुरित मूंग ), Matki sprouts (अंकुरित मटकी)

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. 

For more recipes related to Missal Pav checkout Grilled Protein Patodi , Sprout Bhelpuri , Sprouted Moong Ka Pizza . You can also find more Snack recipes like Corn Paneer Delight, Green Peas Potli, Healthy Cutlets, Malai Sandwiches. Or try out these recipes from Maharashtrian Cuisine like Shrikhand Wadi, Turichi Gode Varan, Dahi Papdi Chaat, Falafel Sauce .

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 : Medium

Ingredients for Missal Pav

  • 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 teaspoon

  • 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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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.

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