Misal Pav

Step 1

Soak and sprout moong beans overnight (or use canned sprouted moong). Boil potatoes until tender, peel, and dice into small cubes.

Step 2

Finely chop onions, tomatoes, and green chilies. Make ginger-garlic paste by grinding fresh ginger and garlic together.

Step 3

Heat oil in a large pot over medium heat. Add cumin and mustard seeds, let them splutter for 20 seconds.

Step 4

Add curry leaves and let them crackle. Then add chopped onions and sauté until golden brown, about 3-4 minutes.

Step 5

Stir in ginger-garlic paste and green chilies, cook for 1-2 minutes until fragrant.

Step 6

Add chopped tomatoes, turmeric powder, and red chili powder. Cook until tomatoes become soft and oil separates, about 5 minutes.

Step 7

Add sprouted moong beans and diced potatoes. Stir well to coat with the spice mixture.

Step 8

Pour in water and bring to a boil. Add tamarind paste and jaggery, reduce heat to low, and simmer for 10 minutes until beans are tender and curry thickens slightly.

Step 9

Taste and adjust seasonings with salt. The curry should be tangy, spicy, and slightly thick.

Step 10

Slice pav bread in half horizontally and toast or grill with butter until golden and crispy.

Step 11

Pour the hot misal curry into bowls. Top generously with crispy sev, chopped onions, and fresh cilantro.

Step 12

Serve with buttered pav on the side and lemon wedges. Squeeze lemon over the curry before eating.