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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.
For 4 servings
Cook Sprouts and Eggs
Prepare the Misal Base (Usal)
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.
This maharashtrian recipe takes 65 minutes to prepare and yields 4 servings. At 872.87 calories per serving with 31g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch.
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Make the Spicy Tarri (Kat)
Assemble and Serve
Simply omit the hard-boiled egg for a completely plant-based version of this dish.
Substitute the sprouted moth beans with boiled white peas (safed vatana) and add cooked, diced potatoes to the usal.
Create a paste by sautéing 1/4 cup of dry coconut (kopra) and one sliced onion until brown. Grind this into a fine paste and add it to the misal base after the tomatoes for a richer, thicker gravy.
Sauté 2-3 slit green chilies along with the onions in the misal base for an extra layer of heat.
The combination of sprouted moth beans and eggs provides high-quality protein, essential for muscle repair, growth, and overall body function.
Sprouted beans are rich in dietary fiber, which aids in digestion, promotes gut health, and helps in maintaining a feeling of fullness, which can support weight management.
Moth beans are a good source of iron, which is crucial for preventing anemia and maintaining energy levels. They also provide other essential minerals like magnesium and potassium.
The complex carbohydrates from the legumes provide a steady release of energy, making this a hearty and satisfying meal that can keep you energized for hours.
One serving of Egg Misal Pav, including the pav and toppings, contains approximately 650-750 calories, depending on the amount of oil and farsan used.
It can be a balanced meal. The sprouts and egg provide excellent protein and fiber. However, it is traditionally high in oil and sodium. To make it healthier, you can reduce the amount of oil used in the tarri and use baked farsan instead of fried.
Yes, absolutely. The base recipe is vegan. Just omit the hard-boiled egg during assembly to make it a completely plant-based dish.
You can use a mix of other sprouted legumes like moong beans, or use boiled white peas (safed vatana) for a Puneri-style misal. Chickpeas can also be used in a pinch.
To reduce the spice level, decrease the amount of red chili powder in the base curry. You can also serve the spicy tarri on the side, allowing each person to add as much or as little as they like.
Store the misal curry (usal) and the spicy tarri in separate airtight containers in the refrigerator for up to 3 days. Store the pav, farsan, and chopped onions separately at room temperature. Reheat the curry and tarri before assembling.
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