Misal Pav - Spicy Sprouted Lentil Curry with Bread

Ingredients

• 2 cups (400g) sprouted lentils 2 cups (400g) sprouted lentils
• 2 tablespoons oil 2 tablespoons oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tomatoes, pureed 2 tomatoes, pureed
• 3-4 green chilies, slit 3-4 green chilies, slit
• 1 tablespoon ginger-garlic paste 1 tablespoon ginger-garlic paste
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 2 teaspoons red chili powder 2 teaspoons red chili powder
• 1 tablespoon Misal masala (homemade spice blend) 1 tablespoon Misal masala (homemade spice blend)
• Salt to taste Salt to taste
• 4-6 pav (bread rolls) 4-6 pav (bread rolls)
• For garnish: For garnish:
• Farsan (crunchy savory mix) Farsan (crunchy savory mix)
• Chopped onions Chopped onions
• Chopped coriander leaves Chopped coriander leaves
• Lime wedges Lime wedges

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 10g (2g saturated)
• Carbohydrates: 50g (8g sugars)
• Protein: 15g
• Fiber: 12g
• Salt: 1.5g

Preparation

1. 1.
   Heat oil in a pan and sauté the finely chopped onions until golden brown.
2. 2.
   Add the ginger-garlic paste and slit green chilies. Cook for a minute.
3. 3.
   Add the tomato puree and cook until the oil separates.
4. 4.
   Add turmeric powder, red chili powder, Misal masala, and salt. Mix well.
5. 5.
   Add the sprouted lentils and water. Cover and cook until the lentils are tender.
6. 6.
   Toast the pav on a griddle with a little butter.
7. 7.
   Serve the sprouted lentil curry (Misal) in a bowl, garnished with farsan, chopped onions, and coriander leaves.
8. 8.
   Squeeze some lime juice over the curry and serve it with toasted pav.

Treat your ingredients with care...

• Sprouted lentils — Ensure that the lentils are properly sprouted before using them in the recipe. Soak the lentils overnight, drain, and keep them covered in a moist cloth until sprouts appear.
• Misal masala — If you don't have access to ready-made Misal masala, you can make your own by dry roasting and grinding a combination of spices like coriander seeds, cumin seeds, fennel seeds, cinnamon, cloves, and dried red chilies.

Tips & Tricks

• Adjust the spice level according to your preference by increasing or decreasing the amount of red chili powder and green chilies.
• For a richer flavor, add a dollop of ghee (clarified butter) to the curry before serving.
• Customize the toppings by adding sev (crunchy chickpea flour noodles), chopped tomatoes, or grated coconut.
• If pav is not available, you can serve Misal with any other bread of your choice.
• To save time, you can use canned sprouted lentils instead of sprouting them at home.

Serving advice

Serve Misal Pav hot, with the sprouted lentil curry (Misal) in a bowl and the toasted pav on the side. Encourage your guests to garnish their Misal with farsan, chopped onions, and coriander leaves according to their taste preferences. Squeeze some lime juice over the curry for an extra tangy kick.

Presentation advice

To present Misal Pav beautifully, place the sprouted lentil curry (Misal) in a vibrant bowl and arrange the toasted pav rolls on a separate plate. Sprinkle the garnishes, such as farsan, chopped onions, and coriander leaves, over the curry in an appealing manner. Serve lime wedges on the side for guests to squeeze over their Misal.