Misal Pav

Have you tried the regular Palak Paneer with the twist of Fresh Green Garlic? No? Try this

Prep. : 20 Mins
Cook. : 45 Mins

Total Time :
65 mins

Cuisine : Indian
Servings : 4

For the Dry Misal Masala

Coriander seeds – 2 tbsp
Cumin seeds – ½ tbsp
Black cardamom – 2
Green cardamom – 4-5
Black peppercorns – 1 tsp
Bay leaves – 2-3

Cinnamon stick – 1 inch
Cloves – 7-8
Whole Kashmiri chillies – 8-10
Desiccated coconut – ¼ cup

For the Misal

Sprouted Moth Beans (Matki) – 2 cups
Whole Garlic cloves – 4-5
Ginger – 1 inch

Green chillies – 4-5
Oil – 3-4 tbsp
Onions (finely chopped) – 2 (medium)
Tomatoes (finely chopped) – 2 (medium)
Prepared Misal masala – 2 tbsp
Turmeric powder – ½ tsp
Red chilli powder – 1 tsp
Salt – to taste
Coriander powder – 1 tbsp
Water – 2-3 cups

For The Tari (optional)

Garlic cloves – 2-3 (sliced lengthwise)
Oil- 2 tbsp
Misal masala- 1 tbsp

For the assembly

Ladi pav – 2
Chopped onions
Freshly chopped coriander leaves
Lemon wedges
Farsan (readymade available in the market)

For Dry Masala

Heat a non-stick pan & dry roast the whole red chillies. Once done transfer it to a bowl and keep it aside.

In the same pan, add all dry spices & roast them till fragrant on medium flame.

Add desiccated coconut, mix well & roast slightly, switch off the flame & transfer the spice mix to a plate.

Once it cools down, transfer to a mixer jar & grind to make a fine powder. Store in a glass jar.

For The Misal

With the help of a mortar & pestle (kutni) make a coarse paste of garlic, ginger and green chillies. (also known as thecha). Keep it aside.

Heat oil in a kadhai, add the thecha and sauté till golden brown on medium flame.

Add onions and cook till nicely brown.

Add tomatoes and mix them all together, cook till it gets mushy.

When you see that the oil is releasing from the sides, add the prepared misal masala and roast (bhunjo) on low flame. You may add a dash of water if the masala is sticking to the pan.

Season with salt followed by turmeric powder, red chilli powder and coriander powder and mix well.

Now add the sprouted matki and mix everything.

Add enough water to submerge the matki, stir and close the pan with a lid. Let it cook till the matki softens. (Don’t overcook else matki will get too mushy). You can add more water to adjust the consistency.

Once the matki is cooked through switch off the flame. The misal curry is now ready.

For The Tari

Heat oil in a tempering pan, add garlic and sauté till golden brown.

Then add the Misal masala and stir well.

Pour in a bowl and keep aside.

For The Assembly

In a serving bowl, pour hot misal curry, top it up with farsan, chopped onions & then the tari.

Add a dash of lemon juice & enjoy with ladi pav.

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