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Indian, Mains, Recipes  /  April 25, 2024

Misal Pav

Misal pav is the recipe for everyone who loves lentils and spicy Indian food. It’s made by simmering sprouted lentils with some aromatics, tomatoes, and spices, and topped off with a variety of crunchy snacks that make the texture amazing!

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In my family we don’t just eat spicy food because we like the way it tastes. We eat it because it’s FUN. It’s fun to pant and laugh at each other and compare spice tolerances (not to brag but I’m pretty well known for mine) so that’s what goes down with something as spicy as misal pav. 

I don’t sprout my lentils nearly enough as I’d like to but it’s really easy! So not only are we making one of the spiciest street foods out there but also one of the most fiber-rich. I’ve long adored pav bhaji but misal pav was a treat that I usually only got to enjoy if one of my mom’s friends made it, so it was at the top of my to-try list when I visited Mumbai last month.

Misal is made with moth beans or matki dal, which looked really similar to cow peas at the market near me so that’s what I got! I think they are the same but feel free to tell me if I’m wrong haha. After simmering the sprouts for 10-15 minutes, you combine them with peas, goda masala (which I made a bit of a simplified version of, included in the recipe card), and plenty of kashmiri chili powder. Some versions have the sprouts blended up, but I like them whole for their texture. And speaking of texture, one of the hallmarks of misal pav has to be all the toppings! I didn’t have the perfect farsan/snack mix on hand, so I improvised with some sev, toasted peanuts, and crushed bhakarvadis. Literally everything I could want from a meal!

Misal Pav

Print Recipe Pin Recipe
Course Main Course
Cuisine Indian
Servings 4

Ingredients
  

  • 1 cup moth beans or cow peas
  • ½ tsp turmeric
  • ½ tsp salt

goda masala (ish)

  • 2 tbsp grated coconut
  • 2 tsp white sesame seeds
  • 2 dried red chilis
  • 2 cloves
  • 1 inch cinnamon stick
  • 4 black peppercorns
  • ¼ tsp ground cardamom (or 2 green cardamom pods)
  • 2 tsp ground coriander (or 1 tbsp coriander seeds)

misal

  • 1 tbsp avocado oil or another neutral oil
  • ½ tsp mustard seeds
  • ½ tsp cumin seeds
  • 1 onion, finely chopped
  • 2 inch ginger, minced
  • 2 garlic cloves, minced
  • 2 roma tomatoes, diced
  • 2 tsp kashmiri chili powder
  • ½ tsp garam masala
  • 2 tbsp goda masala
  • 1 tsp jaggery
  • salt to taste
  • water as needed

Instructions
 

  • Rinse 1 cup of moth beans and soak in plenty of water for 6 hours. Drain, pat dry, cover, and let them sprout for 12-24 hours. Once they have little white tails, you can place in the fridge until ready to cook.
  • In a pot, add sprouts, 2 cups of water, turmeric, and salt. Simmer for 10-15 minutes. Remove the cooked sprouts from the pot and set aside.
  • Prepare the goda masala. (I had ground versions of some spices and wanted to use what I had, so it’s flexible! Use what you have.) In a pan over medium heat, dry roast coconut, sesame seeds, dried chilis, cloves, cinnamon, and black peppercorns. If using cardamom pods and coriander seeds, add those as well. Stir occasionally and make sure the coconut and spices do not burn. Cool off once you start sensing the aromas of the spices. Then use a mortar and pestle or spice grinder to grind all the spices.
  • In the same pot, heat oil over medium heat. Add mustard seeds and cumin seeds, allowing them to sputter for a minute. Add onion and cook until softened and more translucent, about 5-6 minutes. Add ginger and garlic, stirring frequently for 2 minutes.
  • Add tomatoes and a big pinch of salt. Cook until the tomato juices have mostly evaporated, about 5-6 minutes. Add about a third of the cooked sprouts. Remove the pot from heat and let it cool off a little before processing its contents with about half a cup of water.
  • Pour the gravy back into the pot, followed by kashmiri chili powder, garam masala, and the goda masala. Stir the spices in for a minute before adding the rest of the sprouts and a cup of water, plus more if needed – the texture should be similar to dal. Bring to a simmer. Cover and cook for 10-15 minutes. Taste and adjust with jaggery and salt.
  • Top with some chopped onions, cilantro, and crunchy snacks of your choice! I used sev, toasted peanuts, and bhakarvadis.
Keyword Indian recipes, Indian street food, lentils

If you like this classic Maharashtrian street food, you must try

Pav Bhaji

Pani Puri

Tags

  • indian food
  • lentils

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Hi there! I’m Anisha. This is where I like to share my favorite plant-forward eats, with joy and flavor being my topmost priorities. When I'm not cooking or photographing my creations, I'm probably running, tuning into a good podcast or book, or doing typical college student stuff. I hope you find something that excites you here!

@upbeetanisha

A few wonderful things I ate at home with my paren A few wonderful things I ate at home with my parents last week!

matar (peas) kachoris with this aloo (potato) sabzi and bhindi (okra)

our fav jackfruit biryani

mushroom matar korma, sarson ka saag (mustard greens), chole, laccha parathas that deserved a close up

makki (corn) ki roti with the same sarson ka saag

dal makhani and a potato scallion sabzi

dessert at this Cambodian place in downtown San Jose (@angkorchef) - jackfruit coconut sticky rice

#indianfood #veganindianfood #homecooking
Good things my window saw lately Soba noodles in Good things my window saw lately

Soba noodles in a shiitake kombu broth that I like to make a lot of and use in different ways for a few days 

Miso mushroom focaccia 

Carrot cake oatmeal for warm winter breakfast 

Chana masala-ish with roasted brussels and cabbage

Khichdi, the ultimate comfort 

My bday cake! Chocolate sweet potato cake from @thekoreanvegan, with orange cream cheese frosting 

Ramen, once again with the broth 

Black bean soyrizo bowl 

Looks like a peanut gochujang stir fry 👍

Rajma rice with baingan (eggplant) bhaja <3

#homecooking #veganfoodshare #plantbasedfood
An epic vegan breakfast sandwich brought to me by An epic vegan breakfast sandwich brought to me by my @toogoodtogo.usa surprise bag at @kitchenmousela! You can use the Too Good To Go app to find restaurants, bakeries, and more near you that offer “surprise bags” of items that may otherwise be wasted at the cost of at least half the price or less. It’s a great way to prevent food waste, get creative with what you get, and try some new spots in your community! I will be revisiting kitchenmouse as well as using the Too Good To Go app to find more gems in my area. Use ANISHA for $5 off your first bag :) #MyTooGoodToGoMoment #ad 

Ok now for the bagel details:
Oyster mushroom ‘bacon’
- 8 oz. oyster mushrooms 
- 2 tbsp soy sauce or tamari 
- 1/2 tbsp maple syrup 
- 1 tsp liquid smoke 
- 1 tsp smoked paprika 

In a pan over medium-high heat, place the oyster mushrooms. Now place a heavy object or another pan on top and apply pressure for a few minutes. Flip and repeat on the other side! Then reduce heat and pour the glaze. 

Silken tofu scramble 
- olive oil 
- 1 350g package silken tofu 
- 2 tbsp nutritional yeast
- 1/2 tsp ground turmeric 
- 1 tsp kala namak/black salt (I didn’t have it in this video but would recommend for a more “eggy” flavor! If not use regular salt)
- 1/2 tsp black pepper 

Add a little oil to a pan over medium heat. Add the tofu and break it down for a few minutes. Add the rest of the ingredients, combine for a few minutes, and adjust to taste!
A perfect little day spent using my talents (walki A perfect little day spent using my talents (walking around and eating) in Brooklyn

A&A 
@passionfruit.coffee 
@tofubox.brooklyn 

#nyceats #veganfoodshare #nycvegan #brooklyneats #trinifood #plantbasedfood
Butternut tikka mac!! I wanted to make this for Th Butternut tikka mac!! I wanted to make this for Thanksgiving last year but didn’t get a chance to and figured that it would also be great in winter. And it would also be great without the butternut squash if you just want a basic tikka mac. You make a tikka masala sauce and blend that with the squash, cashews, and plenty of nutritional yeast.

butternut tikka mac
1/3 cup cashews, quick soaked
1 butternut squash, cubed
1 tbsp olive oil
1 red onion, chopped
4 garlic cloves, minced
1 inch ginger, grated
3 medium roma tomatoes, chopped or quartered (sub 1 cup of crushed tomatoes)
1 tsp salt, plus more to taste
1/2 tsp turmeric
1/2 tsp red chili powder
1 tsp kashmiri chili powder
1 tsp ground coriander
1/2 tsp garam masala
1 tsp kasoori methi (dried fenugreek leaves)
1 tbsp nutritional yeast
8 oz. rigatoni or another thick pasta shape of choice, prepared al dente

topping
1/2 cup panko breadcrumbs
1/2 tsp black pepper
1 tbsp nutritional yeast
1/2 tsp kashmiri chili powder

1. Soak cashews in hot water for at least 15 minutes.
2. Preheat oven to 400 F. Bake butternut squash for ~ 25-30 min with a touch of olive oil and salt. Until tender and soft. (I ended up baking an entire squash but using half of it in the sauce since it was large.)
3. Add olive oil to a saucepan over medium heat. Add onion and cook for 4-5 minutes. Add ginger and garlic. Cook for a few more minutes. Add tomatoes and a big pinch of salt. Allow the tomato juices to mostly evaporate.
4. Add the spices and kasoori methi. and cook for another 1-2 minutes. Remove pan from heat and allow to cool down slightly before blending.
5. Preheat oven to 350 F.
6. Make the panko topping. Add a tsp or so of olive oil to a small pan. Add the panko, black pepper, nutritional yeast, and chili powder. Toast until the panko is golden-brown. 
7. Process the tomato mixture with cashews, half the butternut squash, nutritional yeast, and about a cup of water. Add more water if needed. Process until it’s thick and creamy.
8. In a baking dish, add the pasta, sauce, and breadcrumbs. Bake for 15 min at 350 F!

#veganrecipes #veganuary #indianfusion #fusionfood #plantbased
Shredded tofu quesadillas coming in HOT for nation Shredded tofu quesadillas coming in HOT for national hot sauce day! These are stuffed with crispy shredded tofu and brussels sprouts, and flavored with @tabanero scotch bonnet hot sauce for a fun Caribbean twist. #tabanero #hotsauce #nationalhotsauceday

the recipe
baked shredded tofu
1 14 oz. block of extra firm tofu (pressed for at least 30 minutes to remove any excess liquid)
1 tbsp nutritional yeast
1 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp black pepper
1 tsp kosher salt or to taste

Preheat oven to 400 F. Shred tofu with a box grater. Toss with the rest of the ingredients. Bake for 15 minutes. Toss and bake for another 5 minutes or so. It should be golden brown and crisp.

the filling
2 tbsp olive oil
1 onion, thinly sliced
4 garlic cloves, minced
1 tbsp grated ginger
8-10 medium brussels sprouts, thinly sliced (or other greens like cabbage, kale, or collard greens)
1 tsp ground cumin
1 tsp smoked paprika
½ tsp ground cinnamon
1/4 tsp ground nutmeg
3 tbsp @tabanero scotch bonnet hot sauce
1 tbsp soy sauce
salt to taste
vegan cheese and avocado for quesadillas

- Heat 2 tbsp olive oil in a large saucepan over medium heat.
- Add onion and cook for about 5 minutes minutes, until it starts becoming translucent. Add ginger and garlic and cook for another 1-2 minutes. Add brussels sprouts and cook until softer, about 5 minutes. Then add the tofu.
- Add all spices: cumin, smoked paprika, cinnamon, and nutmeg. Combine well for a minute.
- Now add the hot sauce and soy sauce. Combine well, taste, and adjust to your preference if needed!
- To assemble a quesadilla: take a large tortilla and pile on vegan cheese, the filling, and some more hot sauce. Cook on a pan with a little oil for a few minutes on each side until crisp on both sides! 

#veganuary #plantbasedrecipes #veganlunch #tofurecipes
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