Misal pav

Method

1. 1

   Step 1

   Soak the beans 8 hours, drain and leave covered in a warm place for 1–2 days until short sprouts appear. Cook the sprouts with 300 ml water, turmeric (opens in a new tab) and salt until just tender but whole, about 10 minutes.

   • 12 min
   • medium heat
   • Saucepan (opens in a new tab)

   Food safety: Always cook sprouts thoroughly; raw sprouts can carry harmful bacteria.

2. 2

   Step 2

   Fry the onion (opens in a new tab) in 2 tbsp oil until browned, add the coconut, garlic (opens in a new tab) and ginger and roast until the coconut is deep golden. Add the tomato (opens in a new tab), cook 2 minutes, then blend to a smooth paste with a little water.

   • 12 min
   • medium heat
   • Frying pan / skillet (opens in a new tab)
   • Blender (opens in a new tab)

   

3. 3

   Step 3

   Heat the remaining oil, pop the mustard seeds (opens in a new tab) and cumin (opens in a new tab), add curry leaves (opens in a new tab), then the paste, chilli powder and garam masala (opens in a new tab). Fry until oil rises to the surface.

   • 5 min
   • medium heat

   

4. 4

   Step 4

   Add the water, tamarind, jaggery and salt and simmer 10 minutes into a thin, red, oily broth (the 'kat'). Stir a ladle of it into the sprouts.

   • 10 min
   • medium-low heat
5. 5

   Step 5

   To serve, spoon sprouts into bowls, ladle over the kat and top with chopped onion (opens in a new tab), coriander and crunchy farsan. Serve with pav and lemon (opens in a new tab).

   • 2 min