Misal Pav

Contains: dairy·gluten

• Amchur

  5 ml

• Coriander powder

  5 ml

• Cumin seeds

  1 pc

• Dried fenugreek leaves

  crushed

  5 ml

• Garam masala

  5 ml

• Lemon juice

  15 ml

• Moong sprouts

  washed and soaked 1 hour

  200 g

• Mustard seeds

  1 pc

• Oil

  15 ml

• Onion

  finely chopped

  1 pc

• Pav (soft bread rolls)

  4 pc

• Red chili powder

  5 ml

• Salt

  to taste

• Tomato

  finely chopped

  1 pc

• Turmeric powder

  5 ml

• Vegetables

  chopped

  100 g

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Method

1. 1In a medium pot, heat 15 ml oil over medium heat. Add 1 piece cumin seeds and 1 piece mustard seeds; let them sizzle until they pop.
2. 2Add 1 finely chopped onion and sauté until golden brown, about 5 minutes.
3. 3Stir in 1 finely chopped tomato and cook until soft and pulpy, about 4 minutes.
4. 4Add 1 tsp ground coriander, 1/2 tsp turmeric, 1/2 tsp red chilli powder, and 1/2 tsp amchur (dry mango powder). Mix well and cook for 1 minute.
5. 5Add 200 g sprouted moong dal (washed and soaked 1 hour), 400 ml water, and 1/2 tsp salt. Bring to a boil, then reduce heat and simmer for 10 minutes until dal is tender.
6. 6Add 1/2 cup chopped mixed vegetables (carrot, potato, cauliflower) and cook for 5 more minutes until vegetables are soft.
7. 7In a small bowl, mix 1 tbsp lemon juice, 1/2 tsp garam masala, and 1/2 tsp kasuri methi (crushed). Stir into the curry and cook for 2 minutes.
8. 8Serve hot with 4 pieces pav (Indian bread), topped with chopped onions, coriander, lemon wedges, and a drizzle of green chutney.