A vibrant and spicy Maharashtrian street food classic with a protein-packed twist. This recipe features a flavorful sprouted moth bean curry topped with crunchy farsan, fresh onions, and a perfectly boiled egg, all served with soft pav bread.
Prep20 min
Cook45 min
Soak480 min
Servings4
Serving size: 1 bowl(1 bowl misal with 2 pav)
874cal
31gprotein
108gcarbs
Ingredients
1.5 cup Sprouted Moth Beans (Also known as Matki)
2 pcs Onion (Medium, finely chopped for the curry)
2 pcs Tomato (Medium, finely chopped)
1.5 tbsp Ginger-Garlic Paste
3 tbsp Vegetable Oil (For the misal base)
0.5 tsp Turmeric Powder
1.5 tsp Red Chili Powder (Adjust to your spice preference)
3 tbsp Misal Masala (Divided: 2 tbsp for base, 1 tbsp for tarri)
Spicy, energy-giving Egg Misal Pav – a comfort food experience that's perfectly spiced!
This maharashtrian dish is perfect for lunch. With 874.01 calories and 31.13g of protein per serving, it's a muscle-gain option for your meal plan.
39gfat
0.5 tsp Cumin Powder
1 tsp Tamarind Paste
1 tsp Jaggery (Grated or powdered)
1.5 tsp Salt (Adjust to taste)
5.5 cup Water (Divided: 4 cups for misal, 1.5 cups for tarri)
4 cloves Garlic (Crushed, for the tarri)
1 tsp Kashmiri Red Chili Powder (For color in tarri)
4 pcs Eggs
1.5 cup Farsan (Also known as Misal Mixture)
4 tbsp Coriander Leaves (Chopped, for garnish)
1 pcs Lemon (Cut into wedges for serving)
8 pcs Pav (Soft bread rolls)
Instructions
1
Cook Sprouts and Eggs
In a pressure cooker, combine the sprouted moth beans, 1/4 tsp of the turmeric powder, 1/2 tsp of the salt, and 2 cups of water.
Secure the lid and pressure cook on medium heat for 2 whistles, approximately 10-12 minutes. Allow the pressure to release naturally.
While the sprouts cook, place the 4 eggs in a separate saucepan, cover with water, and bring to a boil. Cook for 10-12 minutes for hard-boiled eggs. Drain, cool in cold water, then peel and slice or grate them.
2
Prepare the Misal Base (Usal)
Heat 3 tbsp of oil in a large, heavy-bottomed pot (kadai) over medium heat.
Add the 2 chopped onions and sauté for 7-8 minutes until they turn soft and golden brown.
Add the ginger-garlic paste and cook for 1 minute until the raw aroma disappears.
Stir in the chopped tomatoes and cook for 6-7 minutes, until they break down and oil begins to separate from the masala.
Add the dry spice powders: remaining turmeric, red chili powder, coriander powder, cumin powder, and 2 tbsp of misal masala. Sauté for 1-2 minutes, stirring constantly, until fragrant. Add a splash of water if the spices stick.
Pour in the cooked sprouts along with their cooking water. Mix everything well.
Add the tamarind paste, jaggery, and the remaining 1 tsp of salt. Pour in 2 more cups of water. Bring the curry to a boil.
Reduce the heat to low, cover, and let it simmer for 12-15 minutes for the flavors to meld together.
3
Make the Spicy Tarri (Kat)
In a small separate pan (tadka pan), heat 1/4 cup of oil over medium-high heat until it is very hot.
Add the crushed garlic and sauté for just 10-15 seconds until lightly fragrant.
IMPORTANT: Turn off the heat completely. Immediately add the remaining 1 tbsp misal masala and 1 tsp Kashmiri red chili powder to the hot oil. Stir quickly for 5 seconds to prevent burning.
Carefully pour in 1.5 cups of hot water. Be cautious as the mixture will splutter intensely.
Turn the heat back on to medium. Bring the mixture to a rolling boil, then reduce heat and simmer for 5-7 minutes until a vibrant red layer of oil (the 'tarri') floats on top.
4
Assemble and Serve
To serve, take a deep bowl. First, ladle a generous portion of the misal base (usal with sprouts).
Pour a few spoonfuls of the spicy red tarri over the usal. Adjust the amount based on your preferred spice level.
Arrange the sliced or grated hard-boiled egg on top.
Generously sprinkle with farsan, finely chopped raw onion, and fresh coriander leaves.
Serve immediately with a lemon wedge on the side and 2 pavs per person. The pav can be lightly toasted with butter for extra flavor.