Authentic Misal Pav Recipe- Sprouted Moth Beans & Misal Masala

Last Updated on 2 months by Neha Deshmukh

Authentic Misal Pav Recipe – Sprouted Moth Beans & Misal Masala

Hey everyone! Today, I’m sharing a recipe that’s incredibly close to my heart – Misal Pav. It’s a Maharashtrian staple, a spicy, flavorful curry made with sprouted moth beans, and served with the softest pav (bread) you can imagine. I first made this when I was trying to recreate the street food flavors from my trips to Pune, and honestly, it took a few tries to get it just right. But trust me, the effort is SO worth it! This recipe is all about layers of flavor, and I’m excited to walk you through it.

Why You’ll Love This Recipe

Misal Pav isn’t just a meal; it’s an experience. It’s a delightful explosion of textures and tastes – the soft sprouts, the crunchy farsan, the tangy lemon, and the spicy gravy. It’s comforting, satisfying, and perfect for a weekend brunch or a hearty dinner. Plus, it’s a fantastic way to incorporate more protein into your diet with those lovely moth beans!

Ingredients

Here’s what you’ll need to make this magic happen:

• 1 cup Moth beans
• 2 Onions
• 1 large Tomato
• 1 tablespoon Ginger garlic paste
• 2 tablespoons Misal masala
• 1 tablespoon Kashmiri red chilli powder
• ?? teaspoon Turmeric powder (about 1/2 tsp)
• 1 teaspoon Jaggery
• 7 Red chillies
• ?? cup Coconut (about 1 cup grated)
• 2 tablespoons Coriander seeds
• 4 tablespoons Oil
• ?? teaspoon Mustard seeds (about 1 tsp)
• 1 teaspoon Cumin seeds
• 1 sprig Curry leaves
• 3 cups Water (plus extra for soaking & sprouting)
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few things will really make or break this Misal.

• Sprouted Moth Beans: These are the star! Sprouting them not only makes them easier to digest but also enhances their flavor. Don’t skip this step – it really makes a difference.
• Misal Masala: You can find Misal Masala in most Indian grocery stores. There are many brands, each with a slightly different flavor profile. Feel free to experiment to find your favorite! If you can’t find it, I’ve included notes in the FAQs about substitutions.
• Kashmiri Red Chilli Powder: This isn’t about heat; it’s about color. Kashmiri chilli powder gives the Misal that beautiful, vibrant red hue without making it overly spicy. It’s a must-have for that authentic look.
• Jaggery: A little jaggery balances the spice and adds a subtle sweetness. You can substitute with sugar if needed, but jaggery adds a lovely depth of flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Soak & Sprout: Start by soaking the moth beans in plenty of water for about 10 hours. Then, drain and rinse them, and spread them out in a colander with about 1/2 cup of water. Let them sprout for another 10-12 hours, rinsing occasionally. You want to see little tails emerging!
2. Cook the Sprouts: Once sprouted, pressure cook the moth beans with 1 cup of water and a pinch of salt. Usually 2-3 whistles on medium heat does the trick. Let the pressure release naturally.
3. Roast the Spices: While the sprouts are cooking, dry roast the red chillies, coriander seeds, and coconut until golden brown and fragrant. Be careful not to burn them! Set aside to cool.
4. Make the Masala Paste: Roughly chop the onions and tomatoes. Heat oil in a pan and sauté the onions until softened. Add the ginger-garlic paste and sauté for another minute. Then, add the tomatoes and cook until they’re soft and mushy. Let this mixture cool completely, then grind it with the roasted spices into a smooth paste.
5. Temper the Spices: Heat the remaining oil in a large pot. Add the mustard seeds and let them splutter. Then, add the cumin seeds and curry leaves.
6. Build the Misal: Add the ground masala paste to the pot and sauté for about 3 minutes, until the raw smell disappears. Now, add the turmeric powder, Kashmiri red chilli powder, misal masala, cooked sprouts, jaggery, and salt. Mix well.
7. Simmer & Serve: Add 3 cups of water and bring the Misal to a simmer. Let it simmer for about 10 minutes, allowing the flavors to meld together. Taste and adjust seasoning as needed.

Expert Tips

• Don’t overcrowd the pressure cooker when cooking the sprouts. Cook in batches if necessary.
• Roasting the spices really brings out their flavor. Don’t skip this step!
• Adjust the amount of chilli powder to your liking.

Variations

Misal Pav is surprisingly versatile! Here are a few ways to customize it:

• Vegan Misal Pav Adaptation: Simply ensure your Misal Masala is vegan-friendly (some contain dairy). You can also use a plant-based butter substitute when tempering the spices.
• Gluten-Free Misal Pav – Pav Bread Alternatives: Swap the traditional pav bread for gluten-free bread rolls or serve with rice.
• Spice Level Adjustment – Mild, Medium, Spicy: Reduce the amount of Kashmiri red chilli powder and/or remove the seeds from the red chillies for a milder Misal. For extra spice, add a pinch of cayenne pepper or use hotter chilli varieties.
• Festival Adaptations – Serving Misal during Ganesh Chaturthi or Makar Sankranti: During Ganesh Chaturthi, Misal is often offered as prasad. For Makar Sankranti, it’s a warming and festive meal to enjoy with family.

Serving Suggestions

Misal Pav is all about the accompaniments!

• Traditional accompaniments: Serve hot with pav bread, farsan (a crunchy snack mix), finely chopped onions, fresh coriander, and lemon wedges.
• Exploring different types of Farsan: There are so many types of farsan! Try different varieties like chivda, sev, or boondi to add different textures and flavors.

Storage Instructions

Leftover Misal can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavors have more time to develop! Reheat gently on the stovetop.

FAQs

• What are moth beans and where can I find them? Moth beans (also known as matki) are a small, brown bean commonly used in Indian cuisine. You can find them at Indian grocery stores or online.
• Can I use pre-made Misal Masala? Absolutely! It’s a great time-saver. Just adjust the amount to your taste.
• How do I adjust the spice level of the Misal? Reduce the amount of Kashmiri red chilli powder for less color and heat. You can also remove the seeds from the red chillies before roasting.
• Can I make this Misal ahead of time? Yes! You can make the masala paste and cook the sprouts a day in advance. Store them separately and assemble the Misal just before serving.
• What is the best way to sprout moth beans? Soak them overnight, then drain and rinse them, spreading them out in a colander with a little water. Rinse them 2-3 times a day until they sprout.

I hope you enjoy this Misal Pav recipe as much as I do! Let me know in the comments how it turns out for you. Happy cooking!