Photograph of the finished Misal pav

India · Misal pav — đậu nảy mầm cay ăn kèm bánh mì

Misal pav

1 hr Hands-on time + 16 hr waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Moth beans sprout (matki) Moth beans sprout (matki) 9.9 oz
  • Photograph of Onion Onion 2
  • Photograph of Tomato Tomato 4
  • Photograph of Shredded coconut Shredded coconut 2.1 oz
  • Photograph of Garam masala Garam masala 0.4 oz
  • Photograph of Red chilli powder Red chilli powder 0.6 oz
  • Photograph of Turmeric powder Turmeric powder 0.1 oz
  • Photograph of Ginger Ginger 0.4 oz
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Oil Oil ¼ cup
  • Photograph of Fried chickpea flour noodles (sev) Fried chickpea flour noodles (sev) 2.1 oz
  • Photograph of Bread Bread 4 loaves
  • Photograph of Coriander Coriander 0.7 oz
  • Photograph of Lime Lime 1.2
  • Photograph of Salt Salt 0.4 oz

Method

  1. 1 Soak moth beans for 8 hours, then wrap them in a damp cloth overnight to sprout, and boil them for 20 minutes until tender.
  2. 2 Toast the grated coconut with half an onion until golden brown, then blend it with ginger and garlic to make kat sauce.
  3. 3 Sauté the remaining onions, then add the tomatoes, chili powder, turmeric, and garam masala, stir-fry for 5 minutes, then add the blended sauce.
  4. 4 Add the beans and the boiling water, season with salt, and simmer over low heat for 20 minutes until a layer of red chili oil appears on the surface.
  5. 5 Scoop into a bowl, sprinkle with sesame seeds, raw onions and cilantro, squeeze in some lemon juice, and serve with buttered toast.

With an appliance

  • Pressure cooker 45 min

    Replace the bean boiling step in step 1: cook sprouted beans under low pressure for 5 minutes, then quickly release the pressure to soften the beans without making them mushy. Replace step 4 with high pressure for 6 minutes, release naturally for 8 minutes, then open the lid and season again.

Start cooking