How to make Missal Pav -
Spicy sprout curry topped with farsan and served with pav.
This recipe has featured on the show Khanakhazana.
Main Ingredients : Moong sprouts (अंकुरित मूंग ), Matki sprouts (अंकुरित मटकी)
Cuisine : Maharashtrian
Course : Snacks and Starters
For more recipes related to Missal Pav checkout Grilled Protein Patodi, Sprout Bhelpuri, Moong Dosa, Sprouted Moong Ka Pizza . You can also find more Snacks and Starters recipes like Dosa Recipe - SK Khazana Cheesy Baked Fries Pudina Chicken with Mango Sauce Cucumber and Dill Sandwich with Philadelphia Sprea
Missal Pav Recipe Card
Mixed sprouts cooked in a spicy onion tomato gravy topped with crunchy farsan, onions and lemon juice served with pav. If you want to have an authentic Kolhapuri missal pav – it’s got to be spicy, but if spice isn’t your thing you can totally alter it. This quick food on the go is a favourite Maharashtrian snack and breakfast option.
Prep Time : 21-25 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Missal Pav Recipe
Moong sprouts 1 cup
Matki sprouts 1 cup
Oil 2 tablespoons
Asafoetida a pinch
Mustard seeds 1/2 teaspoon
Curry leaves a few
Onions finely chopped 2 large
Green chillies slit 2
Garlic paste 1 teaspoon
Ginger paste 1 teaspoon
Turmeric powder 1/2 teaspoon
Red chilli powder 1 1/2 teaspoons
Coriander-cumin powder 1 teaspoon
Salt to taste
Garam masala powder 1 teaspoon
Fresh coriander leaves finely chopped 2 tablespoons
Farsan 1/2 cup
Lemon juice as required
Lemon slices as required
Pav 8
Method
Step 1
Mix sprouts in a colander and wash under running water for a minute. Drain and keep aside. Heat oil in a pan, add asafoetida, mustard seeds, curry leaves and half of the chopped onions.
Step 2
Sauté for a minute and add green chillies. Add garlic paste and ginger paste. Stir well and sprinkle a little water. Add turmeric powder, red chilli powder and dhania-jeera powder. Mix well and add the sprouts.
Step 3
Add salt to taste and three cups of water. Bring to a boil. Add garam masala powder and chopped coriander leaves, keeping some for garnish. Cover and cook for ten to twelve minutes.
Step 4
To serve: Pour a ladleful of cooked sprouts in a deep bowl. Sprinkle generously with farsan. Sprinkle remaining chopped onion, chopped coriander leaves and freshly squeezed lemon juice. Serve with lemon slices and pav.
Nutrition Info
Calories : 1634 Kcal
Carbohydrates : 173.6 gm
Protein : 66.4 gm
Fat : 74.9 gm
Other : 0
Best Cooked In
Wonderchef Elite Casserole with Lid 24cm
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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.
