Indian cuisine · Breakfast & Eggs

Misal Pav

A spiced curry of sprouted moth beans doused in fiery kat gravy, topped with farsan, onions and pav.

Ingredients · for 4 servings

• 250g moth beans (matki, or mung beans as a substitute)
• 3 onions
• 4 garlic cloves
• 1 piece ginger (3cm)
• 4 tbsp desiccated coconut
• 2 tsp Kashmiri chilli powder
• 2 tsp garam masala
• 4 tbsp oil
• 100g farsan (Indian savoury snack mix)
• 1 lime
• 8 pav rolls
• Salt

Instructions

1. Soak the moth beans overnight, drain, wrap in a damp cloth and leave to sprout at room temperature for 1–2 days until short sprouts appear.
2. Roughly dice two of the onions and fry with the garlic, ginger and desiccated coconut in 2 tbsp oil for 10 minutes until deep brown, then blend with a little water into a smooth kat paste.
3. Cook the sprouted beans in 500ml water with salt for 20–25 minutes until tender, mashing about a third of them against the side of the pot to thicken the curry.
4. Stir half of the paste into the beans with 1 tsp garam masala and 1 tsp chilli powder and simmer gently for 10 minutes – this is the usal.
5. For the kat gravy, heat the remaining oil, fry the rest of the paste with the remaining chilli powder and garam masala for 2 minutes, pour in 400ml water, and cook for 5 minutes until a red layer of oil forms on top.
6. Ladle the usal into deep bowls, pour the kat gravy over it, top with farsan, the third onion finely diced and raw, and lime wedges, and serve with pav.