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A plate full of misal pav served with variety of garnishes.
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4.84 from 6 votes

Misal Pav Recipe

Misal Pav is spicy sprouted lentil curry served along with buttered dinner roll and garnished with farsan. This Indian breakfast recipe is popular street food item.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Breakfast and Brunch Recipes
Cuisine: Indian
Servings: 6 cups
Calories: 275kcal

Equipment

Ingredients

  • 2 Cups Sprouted Matki Moth Beans
  • 4 cups water

For the Masala Paste :

For Tadka / Oil Tampering :

For Garnish and Serving :

  • 8-10 Dinner Rolls Pav
  • 1 large onion -finely chopped
  • ½ cilantro leaves- chopped
  • 2 lemons - cut into quarters
  • 1 cup Farsan / Sev

Instructions

How To Make Instant Pot Misal

  • To Make Misal Masala
    Turn Instantpot on sauté high, add oil. Once oil is heated, add onions and sprinkle some salt over them. Sauté the onions until they are brown and translucent.
  • Add ginger garlic paste, whole peppercorn , dry coconut, goda masala , coriander and cumin powder and sauté for 2 more mins. Add the tomatoes and cook until it softens. CANCEL the sauté and let it cool down. Grind the mixture into a smooth paste adding little water as needed.

To make the curry ( usal ) and gravy:

  • Turn on Instant Pot with Sauté high mode again. Heat 1 tbsp. oil in with the cumin and mustard seeds and sauté for about a minute. Add hing and curry leaves if using. Now add the ground masala paste, red chili powder, turmeric, salt and sauté it well. Cook for a few minutes until the oil starts to leave the side of the pan. It is important to sauté the masala well to ensure the maximum flavor in the recipe.
  • Add sprouted beans and mix well. Add water. Mix well. Cancel the sauté mode. Close the lid and put it on Manual 0 min, high, vent closed. After it's done ( it builds pressures and that's enough to cook the beans perfect without mushy. ) wait for natural pressure release NPR to open the lid.

To Serve Misal Pav :

  • Now the misal is ready. Serve it in layers in a bowl. Start off by adding the sprouted beans curry. Add the liquid gravy on top. Garnish it with chopped onions and cilantro, lime wedges and some farsan / sev ( spicy mix) and serve hot.

TO MAKE THIS RECIPE USING STOVE TOP PRESSURE COOKER :

  • Follow the same instructions for the pressure cooker using low to medium heat. Sauté everything and make Masala paste. Once you do the oil tadka and mix everything well, close the lid and let it build the pressure.
  • Wait for 2 Whistles on cooker. Turn off the heat. Open the lid when all the pressure is released. Mix the curry well. All the serving instructions remain the same.

Notes

Adding dry coconut in Masala paste is optional. But it adds nice texture and nutty flavor to the Misal.
Traditional recipe also is served with "kat" or liquid ground masala to make it super spicy. To make it, just double the amount of ingredients in masala. Add 1 tablespoon of dry coconut while oil tampering. Keep aside the half of the cooked ground masala and add 2 cups of water to it . Serve the liquid masala in separate bowl with toasted pav ( dinner rolls)
The recipe ingredients make this Misal Moderatly spicy. Adjust amount of red chili powder accroding to your spice tolerance and preference.
For Instant pot , pressure cooking at 0 minutes, makes the beans Al Dente, meaning the beans have some bite to them and not too mushy. If you prefer softer beans, add 1-2 more minutes of pressure cooking.
Goda Masala is a typical Maharashtrian Spice blend. Besides the typical garam masala spices, it includes roasted sesame seeds and dry coconut. This earthy spice blend is mild in taste. If you don't have Goda Masala easily available, use Garam Masala instead.

Nutrition

Serving: 1cup | Calories: 275kcal | Carbohydrates: 38g | Protein: 7g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 10g | Sodium: 443mg | Fiber: 6g | Sugar: 6g