Misal Pav (मिसळ पाव) — Spicy sprouted moth bean curry with farsan

• 400 gsprouted moth beans (matki) (well-rinsed)
• 600 mlwater (for pressure cooking)
• 30 mlvegetable oil
• 1 tspmustard seeds
• 1 tspcumin seeds
• 0.25 tspasafoetida (use gluten-free asafoetida if needed)
• 180 gonion (finely chopped)
• 15 gginger-garlic paste (about 1 tbsp)
• 200 gtomato (finely chopped)
• 0.5 tspturmeric powder
• 1.5 tspKashmiri chili powder
• 2 tspMaharashtrian goda masala (or a mild garam masala if unavailable)
• 2 tspcoriander powder
• 10 gtamarind paste (about 2 tsp)
• 8 gjaggery (about 2 tsp, grated)
• 8 gsalt
• 10 gfresh coriander leaves (chopped)
• 0.5 tsphot chili powder (for traditional heat)
• 1 tspcumin powder
• 15 mllemon juice (about 1 tbsp)
• 120 gfarsan (misal mix or sev) (crunchy topping)
• 80 gred onion (finely chopped)
• 8pav (soft bread rolls) (2 per serving)

Instructions

1. 1

   Rinse the sprouted moth beans thoroughly, then drain well. Add the sprouts and 600 ml water to a pressure cooker and cook for 2 whistles (about 8–10 minutes on medium heat), then let pressure release naturally for 10 minutes before opening.

2. 2

   Heat 30 ml oil in a pot over medium heat and add mustard seeds; let them crackle for 20 seconds. Add cumin seeds and asafoetida, then stir for 10 seconds to bloom the spices without burning them.

3. 3

   Add the chopped onion and sauté for 6–8 minutes until golden at the edges and translucent in the center. Stir in the ginger-garlic paste and cook for 60 seconds, scraping the bottom so nothing sticks.

4. 4

   Add the chopped tomatoes, turmeric, Kashmiri chili powder, coriander powder, and goda masala. Cook for 6–7 minutes until the tomatoes soften and the masala looks glossy, with oil separating slightly at the sides.

5. 5

   Add the cooked sprouts along with 250 ml of their cooking liquid, then stir to combine. Simmer uncovered for 10 minutes so the curry thickens slightly and the sprouts absorb the spices.

6. 6

   Stir in tamarind paste, jaggery, and 8 g salt, then simmer for 3 minutes to balance tang and sweetness. Finish the usal with 10 g chopped coriander and keep it warm on very low heat.

7. 7

   For the tarri, heat 30 ml oil in a small saucepan over medium heat and sauté the sliced onion for 7–9 minutes until deep golden. Add ginger-garlic paste and cook for 60 seconds, then add tomatoes and cook for 5 minutes until pulpy.

8. 8

   Add Kashmiri chili powder, hot chili powder, coriander powder, cumin powder, and goda masala, and stir for 30 seconds to toast the spices. Pour in 450 ml water and 4 g salt, then simmer for 12–15 minutes until the tarri turns a brick-red gravy with visible chili oil on top.

9. 9

   To assemble, spoon the warm usal into serving bowls and drizzle 2–3 tablespoons of tarri over each portion. Top each bowl with chopped red onion, plenty of farsan, and coriander, then finish with about 1 tsp lemon juice per bowl for brightness.

10. 10

    Serve immediately with pav on the side, keeping extra tarri and farsan at the table for customizing heat and crunch. Encourage dipping the pav into the curry first, then scooping up sprouts and toppings for the classic street-style bite.