Egg Misal Pav

1. 1
   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.
2. 2
   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.
3. 3
   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.
4. 4
   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.

5. 5
   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.
6. 6
   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.

7. 7
   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.

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