Misal Pav – Spicy Green Gram Curry

Misal Pav – Spicy Green Gram Curry!

Misal Pav - Spicy Green Gram Curry

If you have a craving for Indian Street Food or if you are planning a surprise Indian snack, I have just the right idea for you. Misal pav is a spicy dish hugely popular in the city of Mumbai. A spicy curry dish that is flavored by a combination of several spices and a base of protein packed Mung beans. The high protein nature of the dish also makes it a good replacement for a meal.

My recipe today is not too spicy, unlike the authentic version. As always, you can kick it up a notch, if you prefer a spicy note.

The unique taste from Misal is from the special “Goda” masala. Although it is available in stores, I have listed the procedure for a simpler but fresh and tasty version for Goda masala. If you are not able to find all the ingredients for Goda masala, you could use more Garam masala. But you will miss the authentic flavor for sure 🙂

Before you plan to entertain guests with this recipe, keep in mind that it takes a little bit of overnight preparation. The Mung beans need to soak for 12-24 hours before you can start. This lets them sprout and makes them softer and easier to cook. A little preparation such as this goes a long way in ensuring a tasty and protein rich dish. If you are not able to find Mung beans (a.k.a green gram), you could also try other legume beans (sprouted).

Misal Pav - Spicy Green Gram CurryMisal Curry is usually paired with Pav (Indian bread roll) but it can also be topped with fresh onions and cilantro. As always, you can check my step by step video for visual help. Try it today and share your experience. You can leave a comment here or on my Facebook page. If you prefer getting my recipes directly to your inbox, just hit the subscribe button at the right.

Last but not least, I have put together 10 of my most popular vegan dessert recipes and dessert essentials in a concise format. Check out this link, if you would like to keep it handy.

Direction and Ingredients for “Goda” Masala: 

  1. Dry roast 3 tbsp of dry grated coconut and place it aside.
  2. Dry roast the ingredients separately: 2 tbsp coriander seed, 1 tsp cumin seed, 2-star anise, 1 tsp pepper corn, 1 stick cinnamon, 1 bay leaf, 6 cloves, 4 green cardamoms.
  3. Blend all the spices and the roasted coconut to a fine powder consistency.
  4. Store it in an air tight container.

Misal Pav 

Cook Time: 45 minutes

Yield: 4-6

Misal Curry is usually paired with Pav (Indian bread roll) but it can also be topped with fresh onions and cilantro.

Ingredients

  • Ingredients:
  • ¾ cup Green gram/ Mung bean
  • 1 cup onions
  • 1 tsp cumin seeds
  • ½ tsp garlic powder
  • ½ cup tomatoes
  • ½ tsp turmeric powder
  • 1/2 cup spicy mixture (optional)
  • 1 tsp red chili powder
  • 2 tbsp Goda Masala
  • 1 tsp Garam Masala
  • 1 cup water
  • ¼ cup cilantro
  • 1 tsp lemon juice
  • 2 tsp ginger
  • 2 tbsp oil
  • Salt

Instructions

  1. Soak green gram overnight and let them sprout. This usually takes about 1- 2 days.
  2. Cook the sprouted green gram with 1 and 1/2 cup water in pressure cooker until 1 whistle over medium heat.
  3. To prepare Misal: Place a pan with 2 tsp vegetable oil over medium heat and sauté cumin seeds.
  4. When cumin seeds start to sizzle, add ginger and sauté for a minute or so.
  5. Add onion and continue to sauté until ty are transparent.
  6. Add garlic powder, followed up by tomatoes.
  7. After about 30 seconds, add all the spices and stir well.
  8. Let it simmer for about 5 minutes with a cover on.
  9. Add 1 cup of water or the broth from green gram and salt and continue to simmer for a minute.
  10. Now add cooked mung beans and stir well.
  11. Let it boil for 3 minutes and then add lemon juice. Switch off the heat.
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Misal pav or spicy green gram curry is ready! Misal and Indian Pav Bread is an excellent duo. Happy Cooking!

Misal Pav - Spicy Green Gram Curry

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8 thoughts on “Misal Pav – Spicy Green Gram Curry

  1. Misal Pao is not so my thing but my husband and his friends love this snack for inbetween. I wonder what the one in bombay must taste like. Yours looks quite interesting, I feel like giving it a chance after all. 🙂

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