Javanese-style Misal Pav

Ingredients

In this Javanese adaptation of Misal Pav, we incorporate Javanese spices such as galangal, lemongrass, and kaffir lime leaves to infuse the dish with the distinct flavors of Javanese cuisine. Additionally, we replace some of the traditional Indian spices with Javanese counterparts to create a unique flavor profile that pays homage to both culinary traditions. We alse have the original recipe for Misal pav, so you can check it out.

• 2 cups (400g) sprouted lentils 2 cups (400g) sprouted lentils
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 tomatoes, finely chopped 2 tomatoes, finely chopped
• 2 green chilies, slit lengthwise 2 green chilies, slit lengthwise
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon galangal powder 1 teaspoon galangal powder
• 2 lemongrass stalks, bruised 2 lemongrass stalks, bruised
• 4 kaffir lime leaves 4 kaffir lime leaves
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• Salt to taste Salt to taste
• 4 pav bread rolls 4 pav bread rolls
• Sev (fried chickpea flour noodles) for garnish Sev (fried chickpea flour noodles) for garnish
• Fresh cilantro, chopped, for garnish Fresh cilantro, chopped, for garnish
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 58g, 8g
• Protein: 15g
• Fiber: 12g
• Salt: 1.5g

Preparation

1. 1.
   Heat vegetable oil in a pan over medium heat. Add the chopped onion and sauté until golden brown.
2. 2.
   Add the minced garlic and grated ginger to the pan. Sauté for another minute until fragrant.
3. 3.
   Add the chopped tomatoes and green chilies to the pan. Cook until the tomatoes are soft and mushy.
4. 4.
   Stir in the turmeric powder, coriander powder, cumin powder, and galangal powder. Mix well to combine the spices with the onion-tomato mixture.
5. 5.
   Add the sprouted lentils to the pan and mix well. Cook for 5 minutes, allowing the lentils to absorb the flavors.
6. 6.
   Pour in enough water to cover the lentils. Add the bruised lemongrass stalks and kaffir lime leaves. Bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes until the lentils are cooked through.
7. 7.
   Stir in the tamarind paste and season with salt to taste. Simmer for an additional 5 minutes to allow the flavors to meld together.
8. 8.
   While the lentils are simmering, lightly toast the pav bread rolls on a griddle or in a toaster.
9. 9.
   To serve, place a pav bread roll on a plate and ladle the Javanese-style Misal over it. Garnish with sev, chopped cilantro, and a squeeze of lime juice.
10. 10.
    Enjoy the Javanese-style Misal Pav while it's hot and savor the unique blend of Indian and Javanese flavors.

Treat your ingredients with care...

• Sprouted lentils — Ensure that the lentils are properly sprouted before using them in the recipe. This can be done by soaking the lentils overnight and then rinsing and draining them until sprouts appear.
• Galangal — If fresh galangal is not available, you can use dried galangal powder as a substitute. Use half the amount of dried galangal powder compared to fresh galangal.
• Kaffir lime leaves — If fresh kaffir lime leaves are not available, you can use dried kaffir lime leaves. However, use half the amount of dried leaves as they have a more concentrated flavor.

Tips & Tricks

• For an extra kick of heat, add a few drops of Javanese sambal (chili paste) to the Misal Pav.
• If you prefer a milder version, reduce the amount of green chilies or remove the seeds before adding them to the dish.
• Customize the garnishes by adding chopped onions, diced tomatoes, or grated coconut for added texture and flavor.
• Serve the Misal Pav with a side of Javanese-style pickles or chutneys for a complete meal experience.
• Leftover Misal Pav can be refrigerated and enjoyed the next day. The flavors tend to intensify, making it even more delicious.

Serving advice

Serve the Javanese-style Misal Pav hot, with the pav bread rolls on the side. Encourage your guests to mix the lentil mixture with the pav, allowing the bread to soak up the flavors. Provide lime wedges for squeezing over the dish to enhance the tanginess.

Presentation advice

Present the Javanese-style Misal Pav in individual serving bowls, with the pav bread rolls placed on a separate plate. Garnish the lentil mixture with a generous sprinkle of sev and chopped cilantro for a vibrant and appetizing presentation.