Learn how to make quick and delicious Moong Misal Pav recipe with step by step pictures. Easy and healthy Misal made with Mung Bean sprouts. Spicy Misal Pav recipe using Moong sprouts.
Misal Pav is a popular street food from Maharashtra made with bean sprouts that is both easy and delicious. Misal is made from Usal, a spicy curry made using sprouts and topped with farsan (spicy fried snacks), onions and coriander leaves. It is served with toasted buttery pav bread with the side of crispy sev, finely chopped onions and a wedge of lemon. While moth bean sprouts are used for making traditional misal, I used mung bean sprouts (sprouted green whole moong dal) and also, I used way lesser oil and spices, so this Moong Misal Pav is a healthier version made the way we like at home.
What is Moong Misal Pav?
Moong Misal Pav consists of a spicy curry made from mung bean sprouts called Mugachi Usal and is topped with farsan like sev and finely chopped onions & coriander leaves with a squeeze of fresh lemon juice. It is served with toasted butter pav – dinner rolls and hence the name Moong Misal Pav. As a very hearty dish, it can be served as breakfast or as a meal, that is quite filling.
Matki usal is usually made as a flavorful thin gravy and it is called as ‘kat’ or ‘rassa’ into which warm buttery pav can be dipped and drenched into. Another distinctive part is the bright red layer of oil floating on top of the simmering gravy that is called as ‘tarri’ or ‘tavang’, which again adds to the taste. As I make this as a protein packed meal for our dinners, I don’t use a lot of oil and make a healthier version. I do not use special Misal masala, but use my homemade garam masala which is better than store-bought spice powders.
Variations
There are many variations of Misal Pav, depending on the origin and the spices used. Kolhapuri Misal Pav, Nashik Misal Pav, Puneri Misal, Khandeshi Misal Pav, Nagpuri Misal are some popular variants of the basic Misal recipe. In the same recipe, replace Mung Bean sprouts for Moth Bean sprouts or use mixed sprouts depending on the availability.
Serving Suggestions
Moong Misal Pav is served piping hot and it is interesting how it is presented. First, Usal – the thick bean sprout curry is poured onto the serving plate/bowl. A generous helping of farsan/sev/spicy mixture is sprinkled on top and then, ‘rassa’ the thin gravy with ‘tarri’ the layer of oil is poured on top. It is then garnished with finely chopped onions and fresh coriander leaves. It is served with warm buttered pav, toasted lightly on both sides. On the side are extra farsan, finely chopped onions and a bowl of ‘rassa’, the thin gravy.
Check out other popular street food recipes
Moong Misal Pav Recipe with Step by Step Pictures
In a pressure cooker heat 1.5 tablespoon oil. Add ½ teaspoon mustard seeds and ½ teaspoon cumin seeds. As they crackle, add few fresh curry leaves.
Now add 1 large onion finely chopped and fry until translucent.
Meanwhile, add all ingredients under “for spice paste” into a blender – ¼ cup fresh coconut chopped, 2 small tomatoes chopped, 2 green chillies, 8 garlic cloves, 2” ginger peeled and chopped.
Without adding any water, grind into a thick paste.
As onions get soft, add the prepared masala paste.
Cook for 2-3 mins on low flame.
Now add 1 teaspoon Kashmiri red chilli powder, 1 teaspoon coriander powder, ¼ teaspoon turmeric powder, ¾ teaspoon garam masala powder. Cook for 2 mins until there is no raw smell.
Next add 1 cup mung bean sprouts (sprouted green moong)
Add 3 cups of water followed by ¼ cup of finely chopped coriander leaves, salt as needed and 1 teaspoon jaggery powder.
As the gravy begins to boil, close the pressure cooker and let it cook for 2 whistles on medium flame. Remove from heat.
Let the pressure drop naturally and then open the pressure cooker. You should see oil floating on top.
When it is time to serve - Adjust the consistency of the gravy by adding ½ cup to 1 cup of water and simmer it on low flame.
Meanwhile, toast pav buns using butter/oil as needed on both sides.
To serve Moong Misal Pav, first place the thick part containing moong sprouts on the serving plate.
Sprinkle farsan/sev on top.
Now pour the rassa – thin watery gravy on top.
Next add finely chopped onions and coriander leaves. Place additional farsan, finely chopped onions and toasted pav buns on the side.
Serve hot immediately.
Recipe Notes
- Check out recipes for Homemade Pav Buns and Garam Masala Powder.
- Adjust the number of green chillies and spice powders depending on taste preferences.
- Moth Bean sprouts or mixed bean sprouts and potatoes can also be used in the same recipe.
- Depending on the gravy consistency, adjust the amount of water as needed.
- I used Ratlami Sev, but any thicker variety of sev or crispy mixture/fried snacks work.
Recipe Card
📖 Recipe
Moong Misal Pav
Equipment
- Pressure Cooker
- Blender
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
For Spice Paste
- 2 Small Tomatoes
- ¼ cup Fresh Coconut Chopped
- 2 Green Chillies
- 2 inch Ginger peeled & chopped
- 8 Garlic Cloves
For Misal
- 1 cup Mung Bean Sprouts Sprouted Green Moong
- 1 Large Onion Finely Chopped
- 1.5 tablespoon Oil
- ½ teaspoon Mustard Seeds
- ½ teaspoon Cumin Seeds
- 1 teaspoon Coriander Powder
- 1 teaspoon Kashmiri Red Chilli Powder
- ¼ teaspoon Turmeric Powder
- ¾ teaspoon Garam Masala Powder recipe in notes
- 1 teaspoon Jaggery Powder
- 3 cups Water
- Salt as needed
- Few Fresh Curry Leaves
For Serving Misal Pav
- 4-6 Pav Buns recipe in notes
- Butter/Oil as needed to toast
- Farsan/Sev as needed
- Finely Chopped Onions as needed
- Few Fresh Coriander Leaves Finely Chopped
- Lemon cut into wedges
Instructions
- In a pressure cooker heat 1.5 tablespoon oil. Add ½ teaspoon mustard seeds and ½ teaspoon cumin seeds. As they crackle, add few fresh curry leaves.
- Now add 1 large onion finely chopped and fry until translucent.
- Meanwhile, add all ingredients under “for spice paste” into a blender – ¼ cup fresh coconut chopped, 2 small tomatoes chopped, 2 green chillies, 8 garlic cloves, 2” ginger peeled and chopped.
- Without adding any water, grind into a thick paste.
- As onions get soft, add the prepared masala paste.
- Cook for 2-3 mins on low flame.
- Now add 1 teaspoon Kashmiri red chilli powder, 1 teaspoon coriander powder, ¼ teaspoon turmeric powder, ¾ teaspoon garam masala powder. Cook for 2 mins until there is no raw smell.
- Next add 1 cup mung bean sprouts (sprouted green moong)
- Add 3 cups of water followed by ¼ cup of finely chopped coriander leaves, salt as needed and 1 teaspoon jaggery powder.
- As the gravy begins to boil, close the pressure cooker and let it cook for 2 whistles on medium flame. Remove from heat.
- Let the pressure drop naturally and then open the pressure cooker. You should see oil floating on top.
- When it is time to serve - Adjust the consistency of the gravy by adding ½ cup to 1 cup of water and simmer it on low flame.
- Meanwhile, toast pav buns using butter/oil as needed on both sides.
- To serve Moong Misal Pav, first place the thick part containing moong sprouts on the serving plate.
- Sprinkle farsan/sev on top.
- Now pour the rassa – thin watery gravy on top.
- Next add finely chopped onions and coriander leaves. Place additional farsan, finely chopped onions and toasted pav buns on the side.
- Serve hot immediately.
Notes
- Check out recipes for Homemade Pav Buns and Garam Masala Powder.
- Adjust the number of green chillies and spice powders depending on taste preferences.
- Moth Bean sprouts or mixed bean sprouts and potatoes can also be used in the same recipe.
- Depending on the gravy consistency, adjust the amount of water as needed.
I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂
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