Misal Pav is a very popular Indian street food that you can easily make at home. Unlike Pav Bhaji (that is medley of veggies), Misal Pav is made by using lentil sprouts in onion-tomato based curry. It is topped with some chopped onion, tomato, farsan, and lemon juice then served with Pav or Buns. Though Misal Pav is usually served during breakfast, I can eat it any time of the day.
Misal Pav is usually made in two parts. In the first part, the sprouted lentils are pressure cooked with some spices. The second part consists of the curry that is often spicy. These two things are then mixed based on taste and preference. I have made this recipe less spicy as I don't prefer spicy food. But you can adjust the flavors as per your taste.
WHICH LENTIL SPROUTS TO USE?
I have used moth beans in this recipe, as that's what I have grown up eating. But any lentil sprouts will work in this recipe. You can add sprouted green lentils, or black gram, etc. Many people make misal using different varieties of lentils.
I have first sprouted the lentils at home. You can even sprout in the Instant Pot. If you want to check the recipe CLICK HERE.
ARE THEY HEALTHY?
I always try to add Lentils in my diet as they are a good source of protein. Sprouted Lentils are actually healthier than lentils. Sprouting increases the protein content in the lentils or the seeds. They are also a rich source of nutrients like potassium, magnesium, fiber, etc. These can be cooked quickly, are also easily digestible, and help in weight-loss.
I always make sprouted lentils in bulk so that they can last for 2-3 days. And whenever I have sprouted lentils, I make Misal with whole-wheat Ladi Pav. I like to use sprouted lentils in different and unique recipes. Along with lentil chaat, Misal Pav is my family's favorite recipe.
TIPS TO REMEMBER
- This recipe is made by using Moth Sprouts. But you can also use Green Lentil Sprouts. Sprout the lentils for 2-3 days before making Misal Pav.
- Traditionally, bean sprouts & curry are made separately and then added together as per taste. I have made Misal Pav in Instant Pot and Stove-Top.
- You can adjust the flavors as per your taste. I have made it less spicy but depending upon your taste, you can adjust the flavors.
- Tamarind is also an important ingredient. But as I have added diced tomatoes that were very tangy, so I have skipped Tamarind paste in the recipe.
- People often use Jaggery for a little sweetness in the recipe. You can also add Maple Syrup, Sugar, Sweetener, or Brown Sugar, etc in the recipe.
- If you want to get the authentic flavor of Misal Pav, then I recommend you to use Goda Masala. This is different than the Garam Masala. It helps in giving the flavor similar to the Misal Pav served by the street vendors.
- If you're not using Goda Masala, then I do recommend to use coconut in onion-tomato masala. As it will help in providing the authentic flavor to the recipe.
HOW TO MAKE MISAL PAV
- Add sprouted lentils in a pressure cooker and add turmeric powder & water to it. Pressure cook at medium heat for 1 whistle. Or pressure cook in an Instant Pot and set the timer for 3 minutes. When timer beeps NPR for 10 minutes and then open the lid.
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3 - In a skillet or saucepan or in a dutch oven, add oil. When the oil is hot, add chopped Ginger & Garlic. Saute for 1-2 minutes till their raw smell disappear.
- Then add chopped onions and continue sauteing till they change color. This will take around 2-3 minutes.
- Then add tomatoes (fresh & diced) in the pan. Cook till they turn soft & mushy. Lastly, add a small piece of coconut to it. (Note: I have added diced tomatoes that were very tangy, so I didn't add Tamarind paste. But if they are not that tangy, then I recommend to add Tamarind Paste to you Misal).
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5 - Turn the heat off and let the mixture cool down to room temperature. Grind it into a smooth paste. If needed, add a little water.
- Add oil in another pan and add mustard seeds to it. When they splutter, add cumin seeds.
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9 - Then add the ground onion-tomato mixture in the pan. Cook at medium-low heat until the oil starts to separate.
- Then add all the spices (Kashmiri Red Chili Powder, Garam Masala / Goda Masala, Coriander Powder, and Jaggery). If you want to make Goda Masala, then CLICK HERE. Cook for 1-2 minutes.
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11 - Then add the boiled sprouted lentils along with water, and boil for 3-5 minutes. This will help in bringing all the flavors together.
HOW TO STORE MISAL PAV
You can store Misal Pav in an air-tight container for 3-5 days in the refrigerator. If you want to store it for a longer time, you can store it in a freezer for 1-2 months. If storing it in the freezer, then I recommend storing it in the individual boxes. That way you can heat one box at a time. Flavors and taste will remain intact.
Just thaw or defrost it, and heat in the microwave or on the stove-top until boiled. If it is too dry, add water as needed.
OTHER RECIPES:
Equipment
Method
- Press Saute and add oil in the pot. When oil is hot, add Ginger & Garlic and cook for 1-2 minutes. Then add chopped Onion and continue to cook for 2-3 minutes until they change color.
- Then add all the tomatoes and continue to cook for 3-5 minutes until they turn mushy. Add coconut and cook for another 1 minute.
- Grind this onion-tomato mixture finely in a grinder and clean the pot.(Note: If needed, add little water when grinding).
- Press saute and add oil in the pot. When the oil is hot, add mustard seeds. When they splutter then add cumin seeds. Then add curry leaves and add the grounded onion-tomato masala.
- Add all the spices (Kashmiri Red Chili Powder, Coriander Powder, Turmeric Powder, Salt and Goda Masala / Garam Masala), and cook for 1-2 minutes.
- Cancel Saute and add Jaggery, Sprouted Lentils, and Water. Close the lid and pressure cook for 3 minutes with the vent in the sealing position. NPR (No Pressure Release) for 10 minutes and then do Quick Release.
- When vent goes down then open the lid.
- Transfer in a bowl and garnish with chopped onions, tomatoes, cilantro, and farsan mixture. Sprinkle some lemon juice and serve with Pav or Hawaiian Buns.
- In a stove-top pressure cooker, add sprouted lentils, salt, turmeric powder and water, and pressure cook at medium heat for 1 whistle. Or in an Instant Pot for 3 minutes. Once the timer beeps, then NPR for 10 minutes and then do Quick Release.
- When pressure is released, open the lid and stir the lentils and keep it aside.
- Add oil in a skillet. And when oil is hot, add Ginger & Garlic and cook for 1-2 minutes. Then add chopped Onion and continue to cook for 2-3 minutes until they change color.
- Then add all the tomatoes and continue to cook for 3-5 minutes until they turn mushy. Add coconut and cook for another 1 minute.
- Grind this onion-tomato mixture finely in a grinder or using an immersion blender.(Note: If needed, add little water when grinding).
- In a Dutch-Oven or in a Sauce Pan, add oil. When oil is hot, add mustard seeds. When they splutter then add cumin seeds. Then add curry leaves and add the grounded onion-tomato masala. Cook at medium-low heat until the oil starts to separate.
- Add all the spices (Kashmiri Red Chili Powder, Coriander Powder, Turmeric Powder, Salt, and Goda Masala / Garam Masala), and cook for 1-2 minutes.
- Then add jaggery, Boiled lentils, and water in the pan. Cook at low-heat for 5-7 minutes until all the flavors are combined well.
- Transfer in a bowl and garnish with chopped onions, tomatoes, cilantro, and farsan mixture. Sprinkle some lemon juice and serve with Pav or Hawaiian Buns.
Nutrition
Notes
Tried this recipe?
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