How to make Missal Pav - SK Khazana -

A favourite Maharashtrian snack – it is spicy yet wholesome

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Moth sprouts (अंकुरित मोठ), Pavs (पाव)

Cuisine : Maharashtrian

Course : Snacks and Starters

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For more recipes related to Missal Pav - SK Khazana checkout Moth ke Batashe. You can also find more Snacks and Starters recipes like Eggplant and Paneer Kababs Spicy Chicken Roll Tangdi Kabab Microwave Pita Pockets With Spicy Chicken

Missal Pav - SK Khazana

Missal Pav - SK Khazana Recipe Card

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The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

Prep Time : 6-10 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Missal Pav - SK Khazana Recipe

  • Moth sprouts 1 1/2 cups

  • Pavs to serve

  • Oil 5 tablespoons

  • Mustard seeds 1 teaspoon

  • Asafoetida 1/4 teaspoon

  • Curry leaves 6-8

  • Medium onion chopped 1

  • Ginger-garlic paste 1 tablespoon

  • Turmeric powder 1/2 teaspoon

  • Red chilli powder 3 1/2 teaspoons

  • Goda masala 1 1/2 teaspoons

  • Salt to taste

  • Farsan For topping

  • Fresh coriander leaves chopped for garnish

  • Lemon wedges for garnish

Method

Step 1

Heat 2 tablespoons oil in a deep non-stick pan, add mustard seeds and let them splutter. Add asafoetida and curry leaves and sauté till curry leaves crackle.

Step 2

Add ¾ chopped onion and sauté till light golden brown. Add ginger-garlic paste and sauté for 1 minute.

Step 3

Reduce heat, add turmeric powder, chilli powder and goda masala and mix well.

Step 4

Add ¼ cup water, moth sprouts, mix and cook for 1-2 minutes. Add 2-3 cups water and salt, mix and bring to a boil. Reduce heat, cover and cook till the sprouts are fully done.

Step 5

To prepare kat, heat remaining oil in a non-stick pan, add remaining chilli powder and swirl. Add salt and 1 cup water, mix and cook on low heat till the oil separates. Transfer into a bowl.

Step 6

Put missal in a serving bowl. Top with some farsan and garnish with remaining chopped onion, coriander leaves and lemon wedge.

Step 7

Serve hot with pav and kat.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.