When it comes to Indian street food, pani puri and vada pao may take the top spot in the popularity index, but misal pav is not far behind. A complete meal, misal pav features a spiced vegetable-and-sprouts curry (misal) with buttered bread rolls (pao). Commonly found in Maharashtra, this dish is incomplete without the crunchy topping of farsan or thick sev. With this misal pav recipe, you can recreate this spicy, crunchy street food at home.
Heat oil in a pan. Keep the heat on a low flame and add mustard and cumin seeds. Once they start to splutter, add the curry leaves and sautè till they turn crisp. Next, add the hing and onions. Sauté till the onions turn translucent. In the end, add the ginger-garlic paste and sautè till the raw smell goes away.
Description - Step 2
Add the tomatoes
Add the tomatoes and salt and cook till the tomatoes turn soft and mushy. Next, add all the dried masala powders. Cook this mix for a minute or two, till the oil begins to separate.
Description - Step 3
Add the sprouts
Once the onion-tomato base is ready, add the raw sprouts, tamarind paste, and 3-4 cups of water. If you want to increase the curry quantity, add 1 more cup of water. Mix everything and cook to a rolling boil on medium heat. Check to see if the sprouts are cooked (but still firm) and oil floats on top. Let it simmer for another minute or two before turning off the heat.
Description - Step 4
Cook the pav
Place a tawa on the stovetop and lightly grease it with butter. As the tawa heats, slice each pav bun into two. Spread a little butter on the inside of the pav and toast it on the hot tawa.
Description - Step 5
Assemble and serve
Transfer the cooked misal (curry) into a serving bowl and place it on a plate. Add the pao on the side. Add chopped onions, tomatoes, and sev in small bowls (for toppings). Sprinkle lemon juice and chopped coriander over the curry and serve.
Search
Login
Indian
Intermediate
Main Course
