Authentic White Peas Curry Recipe – Misal Pav Gravy

Last Updated on 4 months by Neha Deshmukh

Authentic White Peas Curry Recipe – Misal Pav Gravy

Hey everyone! Today, I’m sharing a recipe that’s incredibly close to my heart – a truly authentic White Peas Curry, the star of a perfect Misal Pav. This isn’t just a curry; it’s a taste of Maharashtra, a hug in a bowl, and something my family always requests when I’m in the kitchen. I first made this for a big family gathering, and it disappeared fast! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This Misal Pav gravy is more than just delicious. It’s packed with flavour, wonderfully aromatic, and surprisingly satisfying. It’s a little bit of effort, but trust me, the end result is so worth it. You’ll love the complex blend of spices, the creamy texture, and the delightful tang from the tamarind. Plus, it’s a fantastic way to experience a truly iconic Indian dish.

Ingredients

Here’s what you’ll need to create this magic:

• 1 cup Dry White Peas (approx. 200g)
• 6-7 tbsp Coconut, grated (approx. 60g)
• 5-6 Black Peppercorns
• 1 small stick Cinnamon (approx. 5cm)
• 2-3 Cloves
• 3-4 Whole Red Chillies (adjust to your spice preference!)
• 1 medium Onion
• 2 pods Cardamom
• 2 tsp Cumin Seeds
• 1 tsp Mustard Seeds
• 1 tbsp Coconut Oil
• ½ tsp Turmeric Powder
• 1 tsp Tamarind
• Coriander leaves, for garnish

Ingredient Notes

Let’s talk ingredients – a few little tips I’ve picked up over the years!

Dry White Peas: Soaking & Cooking Considerations
These are the heart of the dish! Soaking overnight is crucial for tender peas. Don’t skip this step. I usually soak mine for at least 8 hours, or even overnight in the fridge. Then, pressure cooking is the way to go – 3-4 whistles should do it, but keep an eye on them. You want them tender, not mushy!

Coconut: Fresh vs. Dried – Which to Use?
Traditionally, fresh coconut is used, and it adds a beautiful sweetness. But, let’s be real, it’s not always accessible. Dried grated coconut works wonderfully too! Just make sure it’s good quality.

Spices: The Significance of Whole Spices in Maharashtrian Cuisine
Maharashtrian cuisine loves its whole spices. They release flavour slowly, creating a depth you just can’t get with ground spices. Don’t be tempted to substitute!

Tamarind: Balancing Sweetness and Sourness
Tamarind adds that lovely tangy kick. You can use tamarind paste or a small piece of tamarind soaked in warm water. The key is to balance the sweetness of the coconut with the sourness of the tamarind.

Coconut Oil: Traditional Flavor & Health Benefits
Coconut oil is the traditional fat used in this recipe. It adds a distinct flavour and is also considered very healthy. If you don’t have it, you can use vegetable oil, but the flavour won’t be quite the same.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Start by soaking your dry white peas overnight. Once soaked, drain and pressure cook them with enough water for 3-4 whistles until they’re tender but still hold their shape. Set aside.
2. Now, heat oil in a pan. Add cloves, red chillies, cumin seeds, cinnamon, cardamom, and peppercorns. Sauté until you can really smell the aroma – this is important!
3. Add chopped onions and sauté until they turn a beautiful golden brown. Then, stir in the grated coconut and roast until it’s lightly browned. Keep stirring so it doesn’t burn!
4. Time to grind! Add the sautéed mixture, tamarind, and a little water to a blender and grind into a smooth paste.
5. In a kadai (a deep, round-bottomed wok), heat coconut oil. Add the remaining cumin and mustard seeds. Let them splutter – that’s how you know they’re ready.
6. Add the cooked peas, turmeric powder, and salt. Mix well. Pour in the ground paste and about ½ cup of water.
7. Simmer for 5-7 minutes, allowing the flavours to meld together.
8. Adjust the consistency to a semi-thick gravy. It shouldn’t be too runny or too thick.
9. Finally, garnish with fresh coriander leaves.

Expert Tips

Here are a few things I’ve learned along the way to help you nail this recipe:

Achieving the Perfect Gravy Consistency
Add water gradually while simmering. You can always add more, but you can’t easily take it away!

Blooming the Spices for Maximum Flavor
Don’t rush the spice sautéing step. This is where the magic happens.

Preventing the Peas from Becoming Mushy
Keep a close eye on the peas during pressure cooking. You want them tender, but not falling apart.

Using a Kadai for Authentic Results
A kadai helps distribute heat evenly, giving you a more authentic flavour. But any deep pan will work in a pinch!

Variations

Want to switch things up? Here are a few ideas:

Vegan Misal Pav Gravy
This recipe is already naturally vegan! Just ensure your pav (bread) is also vegan.

Gluten-Free Misal Pav (Pav Options)
Use gluten-free pav or serve the curry with rice or roti for a gluten-free meal.

Spice Level Adjustment: Mild, Medium, and Spicy
Adjust the number of red chillies to control the spice level. For mild, use 1-2 chillies. For spicy, go for 5-6 or more!

Festival Adaptations: Serving During Ganesh Chaturthi & Makar Sankranti
This curry is often made during festivals like Ganesh Chaturthi and Makar Sankranti. It’s considered auspicious and is a delicious offering to the gods.

Serving Suggestions

This Misal Pav gravy is best served hot with… you guessed it… Pav!

Traditional Accompaniments: Pav, Tomato Omelette, and Farsan
A classic Misal Pav spread includes fluffy pav, a spicy tomato omelette, and crunchy farsan (a savoury snack mix).

Exploring Regional Serving Styles
Different regions of Maharashtra have their own variations of Misal Pav. Some add potatoes, others use different types of farsan. Feel free to experiment!

Storage Instructions

Storing Leftover Curry
Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days.

Freezing for Later Use
This curry freezes beautifully! Store it in a freezer-safe container for up to 2 months.

FAQs

Got questions? I’ve got answers!

What is the best way to soak and cook dry white peas?
Soak overnight in plenty of water. Then, pressure cook for 3-4 whistles.

Can I use pre-cooked white peas to save time?
You can, but the flavour won’t be as authentic. If you do, add them towards the end of the cooking process.

What can I substitute for tamarind?
Lemon juice or amchur (dried mango powder) can be used as a substitute, but the flavour will be slightly different.

How do I adjust the spice level of this curry?
Adjust the number of red chillies.

What is the difference between Misal Pav and other Indian curries?
Misal Pav is a specific Maharashtrian dish known for its unique blend of spices, the use of white peas, and the way it’s served with pav and farsan. It’s a complete meal in itself!

Enjoy making this delicious Misal Pav gravy! I hope it brings a little bit of Maharashtra sunshine into your kitchen. Let me know how it turns out in the comments below!