Allergens in Misal Pav: gluten, peanuts, sesame, mustard.
Ingredients
Quantities for 4.
- 2 cups Sprouted Moth
- 3, two for the masala Onion
- 2 Tomato
- 1/2 cup, dry roasted Coconut
- 8 cloves Garlic
- 1 tbsp Ginger
- 2 tbsp Chilli PowderKolhapuri if you have it
- 1 tbsp Coriander Powder
- 1 tsp Cumin Powder
- 1/2 tsp Turmeric
- 1 tsp Garam Masalagoda masala traditionally
- 1 tsp Mustard Seeds
- 1 sprig Curry Leaves
- 2 tbsp Peanutoptional
- 1 tbsp Sesameoptional
- 150g Farsanany crisp besan mixture; sev alone will do
- 8 Pav
- 2 Lemon
- to finish Coriander Leavesoptional
- 5 tbsp Groundnut Oil
- to taste Salt
Cookware
stovetop, pressure cooker, blender
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Misal is two things in one bowl: the usal, a mild sprouted-bean curry, and the kat, the fiery red oil-slicked gravy poured over it. Make them separately.
- The floating layer of red oil on top is the signature. Do not stir it in or skim it off.
Method
- Pressure cook the sprouts with turmeric and salt until just tender, 2 whistles. They should hold their shape.
- For the kat masala, dry roast the coconut, peanut and sesame until deep brown, then blend with two onions, tomato, garlic and ginger to a paste.Take the coconut properly dark. That is where the colour and depth come from.
- Heat oil, splutter the mustard seeds and curry leaves, add the remaining chopped onion, then the ground paste. Fry until the oil separates.
- Add the chilli powder, coriander, cumin and garam masala and cook a further 2 minutes.
- Add 3 cups of hot water and simmer 15 minutes. The kat should be thin and carry a visible layer of red oil.
- To serve, spoon the usal into bowls, ladle the kat over, and top with farsan, raw onion, coriander and lemon. Pav alongside.
Storage
Usal and kat both keep 3 days refrigerated and are better on day two. Assemble only at the moment of serving or the farsan goes soft.
Nutrition Good estimate
One serving of Misal Pav (302 g) is about 490 calories, or 162 calories per 100 g.
Medium protein: 13 g a serving, 10% of the calories
| Per serving302 g | Per 100 g | |
|---|---|---|
| Calories | 490 kcal | 162 kcal |
| Protein | 12.6 g | 4 g |
| Carbohydrate | 48.7 g | 16 g |
| of which sugars | 11.6 g | 4 g |
| Fibre | 7.9 g | 3 g |
| Fat | 29.9 g | 10 g |
| of which saturated | 7.4 g | 2 g |
| of which unsaturated | 20.6 g | 7 g |
Nearest database match used for curry leaves, garam masala, sprouted moth. Estimated from raw ingredients using USDA FoodData Central.
More like this: Vegan Indian recipes · Vegetarian Indian recipes · Dairy-free Indian recipes · Maharashtrian recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.