Misal Pav Recipe
A favourite Maharashtrian snack – sprouts cooked in a spicy masala and served with pav recipe by Sanjeev Kapoor.
Ingredients
| Sprouted moong | 1 Cup (16 tbs) (green beans) | |
| Matki sprouts | 1 Cup (16 tbs) (moth beans) | |
| Oil | 2 Tablespoon | |
| Asafoetida | 1 Pinch | |
| Mustard seeds | 1⁄2 Teaspoon | |
| Curry leaves | 4 | |
| Onions | 2 Large, finely chopped | |
| Green chillies | 2 , slit | |
| Garlic paste | 1 Teaspoon | |
| Ginger paste | 1 Teaspoon | |
| Turmeric powder | 1⁄2 Teaspoon | |
| Red chilli powder | 1 1⁄2 Teaspoon | |
| Coriander powder | 1⁄2 Teaspoon | |
| Cumin powder | 1⁄2 Teaspoon | |
| Salt | To Taste | |
| Garam masala powder | 1 Teaspoon | |
| Cilantro | 1 Tablespoon (For garnish) | |
| Farsan | 1⁄2 Cup (8 tbs) (Namkeen - Available in Indian grocery stores) | |
| Lemon wedges | 4 | |
| Pav | 8 |
Nutrition Facts
Serving size
Calories 677 Calories from Fat 245
% Daily Value*
Total Fat 27 g42.2%
Saturated Fat 6.2 g30.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 922.7 mg38.4%
Total Carbohydrates 94 g31.4%
Dietary Fiber 6.4 g25.8%
Sugars 14.1 g
Protein 17 g33.9%
Vitamin A 18% Vitamin C 47.4%
Calcium 5.9% Iron 7.8%
*Based on a 2000 Calorie diet
Directions
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. Sauté for a minute and add green chillies.
2. 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. Add salt to taste and three cups of water. Bring to a boil.
3. Add garam masala powder and chopped coriander leaves, keeping some for garnish. Cover and cook for ten to twelve minutes.
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 wedges and pav.
2. 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. Add salt to taste and three cups of water. Bring to a boil.
3. Add garam masala powder and chopped coriander leaves, keeping some for garnish. Cover and cook for ten to twelve minutes.
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 wedges and pav.
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