Indian · Dinner
Spiced Bean Curry with Crispy Bread
Misal Pav
A Maharashtrian street favourite of sprouted moth bean curry topped with crispy farsan and onion, served with buttered toasted pao bread.
$$
10 minsPrep
30 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
520Calories
18gProtein
22gFat
58gCarbs
8gSugar
8gFiber
780mgSodium
12mgChol
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Instructions
1
Prep
Soak sprouted moth beans overnight, then sprout 24 hours (or use store-bought mixed sprouts). Finely chop 1.5 medium yellow onion, 2 green chillies, and 0.5 medium red onion. Puree 2 medium tomatoes. Chop 3 tbsp fresh coriander and 16 curry leaves. Slice 4 pao breads horizontally.
2
Boil
Combine sprouted beans with 700ml water, 1 tsp turmeric, and 1 tsp salt in a large saucepan. Bring to boil over high heat, reduce to low, cover, and simmer 12–14 minutes until beans are tender. Reserve cooking liquid.
3
Bloom
Heat 4 tbsp oil in a heavy skillet over medium heat. Add 1 tsp cumin seeds and 0.5 tsp mustard seeds, sizzle 20 seconds until mustard pops. Add asafoetida and curry leaves, sizzle 10 seconds until fragrant.
4
Saute
Add chopped onion to the skillet and cook 6–7 minutes, stirring, until deep golden brown. Stir in 3 tbsp ginger-garlic paste and green chillies, cook 1–2 minutes until raw smell fades.
5
Build
Add tomato puree, 2 tsp kashmiri chilli powder, 2 tsp ground coriander, 1 tsp ground cumin, remaining 1 tsp turmeric, and remaining 1 tsp salt. Cook 5–6 minutes on medium-low, stirring, until oil beads at edges and masala darkens deeply.
6
Simmer
Stir in cooked beans with all cooking liquid, 1 tsp tamarind paste, 1 tsp jaggery, and 1.5 tsp goda masala. Bring to simmer, cover, and simmer 8–10 minutes on low until gravy thickens slightly. Lightly mash 1/4 cup beans against the pan. While misal simmers, melt 2 tbsp butter in a separate skillet over medium heat, place pao slices cut-side down, toast 60 seconds per side until golden and butter-soaked.
7
Plate
Ladle hot misal curry into two deep bowls. Top each with chopped red onion, 3 tbsp farsan or sev, and fresh coriander. Place 2 buttered toasted pao alongside each bowl. Serve with lemon wedges.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 300g (10.6 oz) sprouted moth beans
- 700ml (3 cup) water
- 2 tsp salt
- 2 tsp turmeric
- 4 tbsp neutral oil
- 1 tsp cumin seeds
- 0.5 tsp mustard seeds
- 0.5 tsp asafoetida
- 150g (5.3 oz / 1.5 medium) yellow onion
- 3 tbsp ginger-garlic paste
- 2 green chilli
- 300g (10.6 oz / 2 medium) tomato
- 2 tsp Kashmiri chilli powder
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1.5 tsp goda masala
- 1 tsp tamarind paste
- 1 tsp jaggery
- 16 fresh curry leaves
- 4 pao bread
- 2 tbsp unsalted butter
- 6 tbsp farsan
- 50g (1.8 oz / 0.5 medium) red onion
- 3 tbsp fresh coriander
- 2 lemon wedge