A delicious Maharashtrian breakfast, Misal Pav made as a one-pot recipe in the Instant Pot or stovetop. Misal Pav is a wholesome meal, that can be enjoyed as a nutritious breakfast or brunch. Misal is a spicy sprouts curry (usal) cooked with onions, tomatoes, ginger, garlic and coconut. This is then topped with onions, lemon juice, farsan and enjoyed with pav (dinner rolls).
Ingredients
For the Usal2 tablespoon Oil divided
½ teaspoon Mustard Seeds (Rai)
½ teaspoon Cumin seeds (Jeera)
¼ teaspoon Asafoetida (Hing) optional, skip for gluten-free
6 Curry Leaves (Kadi Patta)
½ cup Onions chopped
½ tablespoon Ginger chopped
½ tablespoon Garlic chopped
1 cup Tomato chopped
1 tablespoon Desiccated Coconut
2 cup Moth Bean or Mixed Bean Sprouts
4 cups Water
1 tablespoon Lime juice
Spices
Spices
2 tablespoon Misal masala
½ teaspoon Kashmiri Red Chili powder adjust to taste
1 teaspoon Salt
For Misal Pav
8-10 Dinner rolls (Pav)
½ cup Onions chopped
1 cup Thick sev or Farsan Fried savory snack mix
¼ cup Cilantro
MethodInstant Pot Method- Start the pressure cooker in Sauté mode and let it heat. Add 1 tbsp oil, onions, ginger and garlic. Sauté for 3 minutes.
- Add tomatoes and sauté for another 2 minutes.
- Add the desiccated coconut and mix well with the onion-tomato masala.
- Turn off the pressure cooker. Transfer ingredients to a blender and blend to a paste. If needed, add ½ cup water while grinding. Keep aside.
-Start the pressure cooker in saute mode (Note: It is not necessary to clean the pressure cooker). Add oil, cumin seeds, mustard seeds, curry leaves and asafoetida. Let them sizzle for 30 seconds.
- Add the blended masala paste. Stir well.
- Add the spices and mix well with the masala paste.
- Add the sprouts and water. Stir well. Press Cancel and close the lid with vent in sealing position.
- Start in manual or pressure cook mode for 12 minutes. When the pressure cooker beeps, let the pressure release naturally.
- Open lid and stir in the lemon juice and garnish with cilantro.
Stovetop Method- Follow the same steps as above in a large pot on medium-high heat.
- After adding the sprouted beans and water, let the misal come to a boil, then change to low heat, and cook the curry covered for 20 minutes.
- Stir in between at about 10-15 minutes. If the liquid seems less, add ½ cup more water.
- Open lid and stir in the lemon juice and garnish with cilantro.
To serve Misal Pav- In a serving plate, add the sprouts from the curry. Then top with onions and farsan. Add some rassa (liquid) from the curry around the farsan.
- Serve with pav (dinner rolls). Enjoy misal pav by dipping the pav in the misal curry.