Misal Pav Recipe by Supriya Devkar
Cooking Instructions 40 minutes 1 To make the misal gravy, first prepare the masala. Dry roast the grated coconut, cumin seeds, and white sesame seeds. Add the garlic cloves and roast briefly. Grind this mixture coarsely in a blender. Finely chop the onions and set out all the spices. Heat oil in a large pot, add cumin seeds, mustard seeds, and curry leaves to temper. Then add the onions and cook until translucent. 2 Once the onions are translucent, add the ginger-garlic paste and the coconut masala you prepared. Add all the spices: onion-garlic masala, turmeric powder, garam masala, and salt. Mix well. Cook, stirring, until the oil separates from the masala. You can add a little water if needed. 3 While the masala is cooking, cook the sprouted beans in a separate pan over low heat. Once the masala is ready, add the cooked sprouts and chopped cilantro to the pot. 4 Misal gravy should be thin, so add plenty of water (for four servings, add about 2 to 2 1/2 cups water (about 480-600 ml)). Let it cook well and add salt to taste. To serve, place some prepared poha in a bowl, add some snack mix (sev or namkeen), and pour the hot misal gravy over it. Top with finely chopped onions, cilantro, and more sev. Serve hot with pav (soft bread rolls) and lemon wedges. 1 To make the misal gravy, first prepare the masala. Dry roast the grated coconut, cumin seeds, and white sesame seeds. Add the garlic cloves and roast briefly. Grind this mixture coarsely in a blender. Finely chop the onions and set out all the spices. Heat oil in a large pot, add cumin seeds, mustard seeds, and curry leaves to temper. Then add the onions and cook until translucent. 1 To make the misal gravy, first prepare the masala. Dry roast the grated coconut, cumin seeds, and white sesame seeds. Add the garlic cloves and roast briefly. Grind this mixture coarsely in a blender. Finely chop the onions and set out all the spices. Heat oil in a large pot, add cumin seeds, mustard seeds, and curry leaves to temper. Then add the onions and cook until translucent. 2 Once the onions are translucent, add the ginger-garlic paste and the coconut masala you prepared. Add all the spices: onion-garlic masala, turmeric powder, garam masala, and salt. Mix well. Cook, stirring, until the oil separates from the masala. You can add a little water if needed. 2 Once the onions are translucent, add the ginger-garlic paste and the coconut masala you prepared. Add all the spices: onion-garlic masala, turmeric powder, garam masala, and salt. Mix well. Cook, stirring, until the oil separates from the masala. You can add a little water if needed. 3 While the masala is cooking, cook the sprouted beans in a separate pan over low heat. Once the masala is ready, add the cooked sprouts and chopped cilantro to the pot. 3 While the masala is cooking, cook the sprouted beans in a separate pan over low heat. Once the masala is ready, add the cooked sprouts and chopped cilantro to the pot. 4 Misal gravy should be thin, so add plenty of water (for four servings, add about 2 to 2 1/2 cups water (about 480-600 ml)). Let it cook well and add salt to taste. To serve, place some prepared poha in a bowl, add some snack mix (sev or namkeen), and pour the hot misal gravy over it. Top with finely chopped onions, cilantro, and more sev. Serve hot with pav (soft bread rolls) and lemon wedges. 4 Misal gravy should be thin, so add plenty of water (for four servings, add about 2 to 2 1/2 cups water (about 480-600 ml)). Let it cook well and add salt to taste. To serve, place some prepared poha in a bowl, add some snack mix (sev or namkeen), and pour the hot misal gravy over it. Top with finely chopped onions, cilantro, and more sev. Serve hot with pav (soft bread rolls) and lemon wedges. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Chicken fried rice or fried rice The Billings’ Sandtart Cookies Sweet Chili Chicken Wings Mistletoe Margaritas Banana Fritters Chicken fried rice or fried rice The Billings’ Sandtart Cookies Sweet Chili Chicken Wings Mistletoe Margaritas Banana Fritters Grilled Squid with Seafood dipping sauce Masala Khichdi Pandal Jelly with Stuffed Green Beans Malai Gajer halwa (jhat pat) Spicy chilli sauce Chatpati Amla Candy (Spiced or Masala Amla Candy) !! Methi Subzi (Fenugreek leaves Dry Curry) Dry moong dal chat Surti Khichu Sarson ka Saag with makai roti Grilled Squid with Seafood dipping sauce Masala Khichdi Pandal Jelly with Stuffed Green Beans Malai Gajer halwa (jhat pat) Spicy chilli sauce Chatpati Amla Candy (Spiced or Masala Amla Candy) !! Methi Subzi (Fenugreek leaves Dry Curry) Dry moong dal chat Surti Khichu Sarson ka Saag with makai roti