Spiced Bean Curry with Crispy Bread — Misal Pav
A Maharashtrian street favourite of sprouted moth bean curry topped with crispy farsan and onion, served with buttered toasted pao bread.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Soak sprouted moth beans overnight, then sprout 24 hours (or use store-bought mixed sprouts). Finely chop 1.5 medium yellow onions, 2 green chillies, and 0.5 medium red onion. Puree 2 medium tomatoes. Chop 3 tbsp fresh coriander and 16 curry leaves. Slice 4 pao breads horizontally.
Boil
Combine sprouted beans with 700ml water, 0.5 tsp turmeric, and 0.5 tsp salt in a large saucepan. Bring to boil over high heat, reduce to low, cover, and simmer 12 minutes until beans are tender. Reserve cooking liquid.
Bloom
Heat 4 tbsp oil in a heavy skillet over medium heat. Add 1 tsp cumin seeds and 0.5 tsp mustard seeds, sizzle 20 seconds until mustard pops. Add asafoetida and curry leaves, sizzle 10 seconds until fragrant.
Saute
Add chopped onion to the skillet and cook 6 minutes, stirring, until deep golden brown. Stir in 3 tbsp ginger-garlic paste and green chillies, cook 1 minute until raw smell fades.
Build
Add tomato puree, 2 tsp kashmiri chilli powder, 2 tsp ground coriander, 1 tsp ground cumin, remaining 0.5 tsp turmeric, and remaining 0.5 tsp salt. Cook 5 minutes on medium-low, stirring, until oil beads at edges and masala darkens deeply.
Simmer
Stir in cooked beans with all cooking liquid, 1 tsp tamarind paste, 1 tsp jaggery, and 1.5 tsp goda masala. Bring to simmer, cover, and simmer 8 minutes on low until gravy thickens slightly. Lightly mash 3 tbsp beans against the pan. While misal simmers, melt 2 tbsp butter in a separate skillet over medium heat, place pao slices cut-side down, toast 60 seconds per side until golden and butter-soaked.
Plate
Ladle hot misal curry into 2 deep bowls. Top each with chopped red onion, 3 tbsp farsan or sev, and fresh coriander. Place 2 buttered toasted pao alongside each bowl. Serve with lemon wedge.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.