Ingredients
For pressure cooking
- 2 cup moth beans
- ¼ tsp turmeric
- ½ tsp salt
- 1 cup water
For masala paste
- 2 tsp oil
- 2 in ginger – roughly chopped
- 1 onion – finely chopped
- 2 cloves garlic
- ¼ cup dry coconut
- 1 tomato – finely chopped
- ¼ cup water
Other ingredients
- 3 tbsp oil
- 1 tsp mustard
- 1 tsp jeera / cumin
- a few curry leaves
- 1 tsp Kashmiri red chilli powder
- ¼ tsp turmeric
- 1 tsp coriander powder
- 1 tsp garam masala
- 1 small piece jaggery
- ½ tsp salt
- 5 cups water for serving
- 2 cups farsan
- ½ onion – finely chopped
- 2 tbsp coriander leaves – finely chopped
- 6 pav
- 1 lemon quarter
If you are looking to bring a taste of true Indian street food into your home, look no further than this recipe for mishal pav. It defines Maharashtra cuisine. A quick search of pav recipes will bring up an unlimited catalog of variations that you can try. But mishal pav is the most iconic. The missal is a spicy curry made from moth beans, and the pav is a type of Indian bread roll. This is normally topped with farsan, onions, lemon, and cilantro for a wonderful comfort food infused snack.
Health Benefits
The staple ingredient for this dish is moth beans, which are more commonly known as mung beans. Mung beans are some of the best things that you can eat for your health. They are extremely nutrient dense, with a special emphasis on dietary fiber. Regularly eating mung beans can reduce your risk of obtaining chronic diseases, prevent heat stroke, reduce “bad” LDL cholesterol, and reduce blood pressure. But the biggest benefit of eating mung beans is the dietary fiber content and its ability to regulate and aid your digestive health.
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How to make Mishal Pav
Note: the missal is ready once the oil starts to float.
Trivia Pav is really a type of pilaf. |
