Misal Pav

Name: Misal Pav
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 Servings
Cuisine: Indian

Missal Pav | Chef Kunal Kapur

Features:

Cuisine:

Indian

45 mins
Serves 4
Medium

Directions

Ingredients

Moth bean sprouts – 2cups
Salt – ½ tsp
Water – 2 cups

For Dry masala

Dried Coconut (sliced) – ¼ cup
Dry red Chillies – 8nos
Green cardamom – 3nos
Mace – 1pc
Cinnamon – 1stick
Star anise – 1 pc
Cloves – 4pcs
Coriander seeds – 1tbsp
Fennel seeds – 1 tsp
Peppercorn – 1 tsp
Cumin – 1tsp
Fenugreek – ½ tsp
Sesame Seeds – 1tbsp
Poppy Seeds – 1tbsp
Ginger (small piece) – 3nos
Garlic cloves – 6nos

For Wet Masala

Oil – 2 tbsp
Mustard seeds – 1tsp
Cumin seeds – 1 tsp
Hing – ½ tsp
Onion sliced – 1cup
Tomato diced – 1cup
Turmeric – ½ tsp
Kashmiri chilli powder – 1tsp

For tempering

Oil – 2tbsp
Mustard seeds – 1tsp
Curry leaves – a sprig
Salt – to taste
Jaggery – 1tbsp
Water – 1 cup

For topping

Phalahari mixture
Onions chopped
Coriander chopped
Lemon
Pav

Steps

1 Done	For Missal Put all the ingredients into a pressure cooker on cook for 1 whistle over medium flame.
2 Done	For Dry Masala Put all the ingredients in a heavy bottom vessel, like a kadhai or a cast iron pan. Roast the spices on low flame, until the spices are lightly toasted. Cool the spices and grind to powder.
3 Done	For Wet Masala Begin by heating oil in a deep vessel over medium heat. Add mustard seeds and cumin seeds to this. Once the seeds begin to splutter add in hing, give it a stir and add in the sliced onions. Fry the onions till they begin to become brown and add in the diced tomatoes. Cook for about 3-4 minutes and add in the turmeric and kashmiri chilli powder. Give it a stir and add in the ground masala from above. Give a nice stir, lower the flame, put the lid on and cook for about 5 minutes. Remove the lid and cook on medium flame till the masala begins leaving the oil. Transfer to cool. Once, its cool, blend the masala and reserve.
4 Done	For Tempering Heat oil in a pan over medium heat, add in the mustard leaves and curry leaves. Once the mustard leaves splutter, add in the wet masala from above. Cook the masala till the oil begins to leave the masala. Then, add the boiled moth sprouts in. Adjust salt and add in the jaggery. Finally adjust the consistency with the water. Cook for 5 min with the lid on before finishing the dish.
5 Done	For Topping Transfer the missal from above into the serving container. Before serving top the missal with phalahari mixture, chopped onions and coriander and a squeeze of lemon. Serve hot along with pav.

Chef Kunal Kapur

Having served the world with his delicious delicacies, Chef Kunal Kapur is revered by every food connoisseur. An all-in-one Indian celebrity chef, restaurateur, and media personality, Kunal Kapur has helped all of us get a taste of his cooking secrets through his cookbooks.