Misal Pav Maharashtra

Method

1. 1

   Sprout the beans: Wash 1 cup whole moong and soak in 3 cups water overnight (8 hours). The next morning drain all the water. Put the drained beans in a strainer, cover with a wet cloth and leave at room temperature for 1 to 2 days. Check each morning — when small white tails about 1 cm long appear on the beans, they are ready. These are called sprouts. Longer sprouting (2 days) gives more nutrition.

2. 2

   Prepare all vegetables before cooking: Finely chop 2 onions. Set half aside in a small bowl for the raw topping. Finely chop 2 tomatoes. Have your ginger paste and garlic paste ready. Having everything ready before you start cooking makes the process smooth.

3. 3

   Heat oil in a deep pot: Place a heavy pot on medium heat. Add 2 tbsp oil. Wait 30 seconds until the oil is hot. Drop one mustard seed in — if it pops immediately, the oil is ready.

4. 4

   Make the tempering: Add 1 tsp mustard seeds. Stand back slightly as they will pop and may splutter. Wait for all the popping to stop (about 20 seconds). Then add 10 curry leaves carefully — they will spit in the oil. Stir for 5 seconds.

5. 5

   Cook the onion: Add the cooking portion of chopped onion. Stir and cook on medium heat for 8 minutes, stirring every 1 to 2 minutes, until the onion turns golden at the edges. Do not rush this step — properly cooked onion gives the curry its base flavour.

6. 6

   Add ginger, garlic and tomato: Add 1 tsp ginger paste and 1 tsp garlic paste. Stir continuously for 1 minute until the raw smell of the garlic disappears. Add the chopped tomatoes. Cook stirring occasionally for 6 minutes until the tomatoes become completely soft and the mixture becomes a thick paste. You will see a little oil beginning to separate at the edges — this is a good sign.

7. 7

   Add spice powders on low heat: Reduce the flame to low. Add 2 tsp red chilli powder, 1 tsp coriander powder and 1/2 tsp turmeric. Stir continuously for 2 minutes. Always add powdered spices on low heat to prevent burning. The spices should smell fragrant and the colour will deepen.

8. 8

   Add the sprouts and cook: Add the sprouted beans. Stir well so every bean gets coated with the spice mixture. Increase heat to medium. Cook stirring for 2 minutes.

9. 9

   Add water and simmer: Pour in 2 cups water and add salt. Stir once. Increase heat to bring to a boil, then reduce to medium-low, put the lid on and cook for 20 minutes. Open the lid and press one bean between your fingers — it should flatten completely with no hard centre. Add 1/2 tsp garam masala, stir, and taste. Adjust salt.

10. 10

    Toast the bread rolls: Cut each dinner roll almost fully in half (leave one edge attached as a hinge). Heat a flat pan on medium heat without any oil. Place the rolls cut-side down on the pan and press lightly with a spatula. Toast for 1 minute until the cut side turns lightly golden.

11. 11

    Assemble and serve: Ladle the hot sprout curry into deep bowls. Place a large handful of crispy sev on top. Add 2 tbsp raw chopped onion. Scatter fresh coriander leaves. Squeeze one lemon wedge over the top. Serve immediately with the toasted rolls on the side. Eat by tearing a piece of the roll and dipping it into the curry.

12. 12

    Note: Misal Pav is the pride of Pune and Mumbai street food, eaten at breakfast and as an evening snack across Maharashtra. The Kolhapuri version adds a thin, very spicy red broth called tarri poured over the curry. Misal is made with different sprouts in different households — whole moong, moth beans or black-eyed peas. The crunchy sev on top must be added just before eating or it will go soft.