Dinner · 45 min · indian

Misal Pav

If you like sprouted moth beans, you’ll love this Indian dinner — 45 minutes from craving to table. It is weeknight cooking that still hits your targets — 16 grams of protein per serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

Ingredients

• 2 cups Sprouted moth beans
• 1 Onion
• 2 Tomatoes
• 3 tbsp Misal masala
• 3 tbsp Oil
• 8 Pav buns
• 1 cup Farsan mixture
• 1 Lemon
• 1/4 cup Fresh coriander

Steps

1. Pressure-cook the sprouted moth beans with turmeric and salt 10 minutes until tender but intact — mushy sprouts make a sad misal.
2. Heat the oil and brown the onion 8 minutes, then add tomatoes and misal masala; cook until the oil separates and the masala turns brick-red.
3. Add the sprouts with 3 cups water and simmer 15 minutes into a thin, fiery curry — misal should be soupy enough to soak the pav, never thick.
4. Taste and adjust: the heat should make your forehead tingle pleasantly, balanced with salt and a squeeze of lemon.
5. Warm the pav on a griddle with a smear of butter until crisp outside and pillowy inside.
6. Build each bowl: ladle in the hot misal, shower generously with farsan, then top with chopped onion and coriander.
7. Serve immediately with lemon wedges — the farsan goes soggy within minutes, and that crunch is half the dish.

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