Enjoy this Maharashtrian Misal Pav Recipe with a side of Pav. It’s a great dish for breakfast and brunch and is healthy as well. Here is how to make it.
Misal Pav has been a hot favourite on the bustling streets of Mumbai. You’ll find hordes of people appeasing their hunger pangs by feasting on this delicious snack by the side of the road.
There is just something about Misal that helps you stay full and also satisfy all your street food cravings. Traditionally, Misal Pav is a little on the spicier side and you’ll find different varieties of this snack being served in different regions.
Today I’m making a special healthy version of the Misal with mixed beans that make it an extremely healthy and nutritious snack. It’s eaten with pav and topped with a generous helping of farsan, chopped onions and a spritz of lemon juice.
To make this Misal Pav at home, we are making use of a Misal Mix that is to be soaked in water and left for a few hours. Then the soaked missal mix is kept in a container for sprouting in a warm place.
Once the sprouts are ready, it’s put in a pressure cooker with potato, salt and some water and allowed to cook. Then some oil is heated in a pan, to which we add mustard seeds and cumin seeds, allowing them to crackle for a few seconds.
Then the finely chopped onions are added, along with curry leaves until it’s slightly browned. To this mix, ginger garlic paste is added and fried, finally chopped tomatoes are added in.
Next we put in all the spices and masala powders and cook it for a few minutes. Then the cooked sprouts and potatoes are added till it soaks in all the flavours of the masalas. The missal is simmered for a few minutes and finally it’s topped with some fresh coriander and freshly squeezed lemon juice.
Traditionally it’s served with buttered pav and lemon wedges. Misal Pav is a great breakfast dish as well, in some Maharastrian homes, you’ll find Misal Pav being served as a breakfast dish. You can also enjoy this Mix Sprout Misal Pav with a cup of hot chai in the evenings, especially on those rainy days when you’re craving for something hot and spicy.
Misal has a cacophony of flavours in every bite and it tastes great when it’s dipped with pav as the pav soaks in all the flavours of the curry. Once you make this recipe, you can change it depending on your taste preferences, if you like it to be on the spicier side, you could also add in some more chilli.
Misal Pav Recipe
Mix Beans Misal Pav
Enjoy this Maharashtrian Mix Beans Misal Pav Recipe with a side of Pav. It's a great dish for breakfast and brunch and is healthy as well.
- 1 cup Golden Harvest Misal Mix
- 1 cup Potato Peeled and cubed
- 4 tbsp Vegetable Oil
- 1 tsp Mustard Seed
- 1 tsp Cumin Seeds
- 1/2 cup Onion Finely Chopped
- 10-12 Curry Leaves
- 2 tsp Ginger Garlic Paste
- 1/2 cup Tomato Finely Chopped
- 1 tsp Coriander Powder
- 1/2 tsp Turmeric Powder
- 2 tbsp Goda Masala
- 3 tsp Red Chilli Powder
- Salt to taste
- 2 tbsp Lemon Juice
- 2 tbsp Fresh Coriander
- 1/2 cup Onion Finely Chopped
- 1/4 cup Tomato Finely Chopped
- 1/2 cup Sev Mix
- 2 tbsp Fresh Coriander Chopped
- 2 tsp Green Chilli Finely Chopped
- 4-5 Lemon Wedges
Wash the Misal mix and then soak in 3-4 cups of water for 6-8 hours.
Drain the water and transfer the soaked Misal mix in a perforated container for sprouting.
Keep the container in a warm place for 24 hours.
The sprouts will come out from the beans.
Transfer the sprouts in a pressure cooker along with potato, 2 tsp salt and 3 cups of water.
Pressure cook for 3 whistles on medium heat.
Remove the pressure cooker from heat and let the pressure release.
Heat vegetable oil in a pan.
Once the oil is hot, add mustard seeds and cumin seeds and let them crackle for a few seconds.
Add onion and curry leaves and fry until onion turns slightly browned.
Add ginger garlic paste and fry for 2-3 minutes.
Now add tomato and cook for 2 minutes.
Add coriander powder, turmeric powder, good masala and red chilli powder and cook for 2-3 minutes.
Add the cooked sprouts and potato along with the water they were cooked in.
Now add more water and salt if required.
Simmer for 10-12 minutes.
Add lemon juice and fresh coriander and mix well.
Top the Misal with onion, tomato, sev mix, coriander and green chilli.
Serve with buttered pav and lemon wedge.
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