Often, we think that recreating the 'street style' taste of Misal Pav at home is difficult, but believe me, it's very easy to make. The combination of sprouted moth beans, spicy gravy, and farsan (savory snack mix) is simply amazing. Let's learn its simple recipe without further ado.

Ingredients for Misal Pav
Sprouted moth beans - 2 cups (boiled)
Onions - 2 (finely chopped)
Tomatoes - 1 (finely chopped)
Ginger-garlic paste - 1 teaspoon
Dry coconut - 2 tablespoons (roasted and ground)
Oil - 3-4 tablespoons (to create the 'tari' or oil layer in the misal)
Mustard seeds and cumin seeds - half a teaspoon
Curry leaves - 8-10
Turmeric powder - half a teaspoon
Red chili powder - 1 to 2 teaspoons (to taste)
Garam masala - 1 tablespoon
Salt - to taste
Farsan or thick sev (savory snack)
Pav (bread rolls)
Finely chopped onion, coriander leaves, and lemon

Method for making Misal Pav
First, heat a little oil in a pan. Add the chopped onions and sauté until golden brown. Now add the dry coconut and ginger-garlic paste and sauté for a few seconds. Let it cool and then grind it in a blender to make a paste.
Now take a little more oil in the pan (the red oil floating on top of the misal is its distinguishing feature). When the oil is hot, add mustard seeds, cumin seeds, and curry leaves. Now add the ground onion-coconut paste and sauté until the oil starts to separate.

Now add turmeric powder, red chili powder, and garam masala. Lightly sauté the spices and then add the boiled moth beans. Now add 2-3 glasses of water. Remember, the misal gravy is thin, not thick. Add salt to taste and cover with a lid and let it simmer on low heat for 10-15 minutes. When a layer of red oil starts to appear on top, you'll know your misal is ready.

To serve it, first, put some boiled sprouts and a little thick gravy in a deep plate or bowl.
Add a generous amount of the misal mixture on top. Now, pour the spicy red oil over it.
Finally, garnish with finely chopped onions, fresh coriander, and a squeeze of lemon.
Your hot and spicy misal pav is ready. Serve it with soft pav (bread rolls).

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