Egg Misal Pav

Name: Egg Misal Pav
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: maharashtrian
Ingredients: 1 cup moth beans (dried, soaked overnight and sprouted); 4 pcs egg (hard-boiled and halved); 8 pcs pav (lightly warmed); 3 pcs onion (2 medium finely chopped for the curry, 1 medium finely chopped for topping); 2 pcs tomato (medium, finely chopped); 1 tbsp ginger-garlic paste; 2 pcs green chili (finely chopped); 2 tbsp oil; 0.5 tsp mustard seeds; 0.5 tsp cumin seeds; 8 pcs curry leaves; 1 pinch turmeric powder; 0.5 tsp red chili powder; 1 tsp godha masala; 1 tsp coriander powder; 0.5 tsp salt; 3 cup water (for cooking the sprouted beans and making the gravy); 1 cup farsan (for topping); 3 tbsp coriander leaves (chopped, for garnish); 1 tbsp lemon juice (for finishing)

RATING

4.3/5(32)

TASTE SCORE

9/10

A spicy Maharashtrian-style misal made with sprouted moth beans, topped with boiled eggs, onion, farsan, and fresh coriander, then served with warm pav. It has plenty of texture, heat, and tang in every bite.

PREP

20m

COOK

35m

SERVES

1 BOWL MISAL WITH 2 PAV

867 cal

SERVINGS

METHOD · 7 STEPS

prep · ~15 min
Prepare the sprouts and eggs.
1.Rinse the soaked and sprouted moth beans well.
2.Boil the eggs until hard-boiled, cool them, peel, and cut them in halves.
3.Chop the onions, tomatoes, green chili, and coriander leaves.
pressure cook · ~15 min
Cook the sprouted moth beans.
Add the sprouted moth beans, 2 cups water, and 0.25 tsp salt to a pressure cooker. Cook until soft but not mushy, about 3 whistles, then let the pressure drop naturally.
TIPKeep a little bite in the sprouts so the misal does not turn pasty.
saute · ~12 min
Make the misal base.
1.Heat oil in a pan over medium heat.
2.Add mustard seeds, cumin seeds, and curry leaves, and let them crackle.
3.Add 2 chopped onions and green chili, and cook until light golden.
4.Add ginger-garlic paste and sauté until the raw smell goes away.
5.Add tomatoes and cook until soft and pulpy.
saute · ~1 min
Add the spices.
Stir in turmeric powder, red chili powder, coriander powder, godha masala, and the remaining 0.25 tsp salt. Cook for 1 minute on low heat so the spices bloom without burning.
simmer · ~10 min
Finish the misal gravy.
Add the cooked moth beans along with their cooking liquid and 1 cup water. Simmer for 8 to 10 minutes until the curry is slightly thin and flavorful, then stir in lemon juice.
TIPMisal should be loose enough to soak into the farsan and pav.
saute · ~3 min
Warm the pav.
Place the pav in a warm pan and toast lightly for 30 to 60 seconds on each side until soft and warm.
assemble · ~3 min
Assemble the egg misal pav.
1.Spoon the hot misal into 4 serving bowls.
2.Top each bowl with chopped onion, farsan, halved boiled eggs, and coriander leaves.
3.Serve right away with warm pav on the side.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Pressure-cook the sprouted moth beans only until tender; overcooking makes the misal muddy instead of textured.
2
Keep the gravy slightly loose before serving, because the farsan quickly absorbs liquid and thickens the bowl.
3
Add lemon juice only after simmering is done so its tang stays bright and doesn't turn dull in the hot gravy.
4
Bloom the godha masala and chili on low heat for just a minute; high heat can make the spices bitter.
5
Toast the pav just until warm and soft, not crisp, so it can soak up the misal without breaking apart.
6
Assemble each bowl at the last moment to keep the chopped onion fresh and the farsan crunchy.
7
If making ahead, store the misal, eggs, toppings, and pav separately and combine only at serving time.