Vegan Misal Pav

🛒 Ingredients

• #For the Sprouted Legumes:
• 1 cup mixed sprouted beans (moth beans/matki, green gram/moong, or chickpeas/chana)
• 1 medium potato, peeled and cubed (optional)
• 2 tbsp neutral cooking oil
• #For the Masala Base:
• 1 large onion, finely chopped
• 2 ripe tomatoes, finely chopped or pureed
• 1 tbsp ginger‑garlic paste
• ½ tsp turmeric powder
• 1 tsp red chili powder (adjust to taste)
• 1 tbsp Maharashtrian garam masala or misal masala
• 1 tsp coriander powder
• Pinch of asafoetida (hing)
• Salt to taste
• 2–2.5 cups water or vegetable stock
• #For Serving & Garnish:
• Vegan farsan / sev (crunchy gram‑flour snack)
• Finely chopped red onion
• Fresh coriander leaves
• Lemon wedges
• Vegan pav (soft bread rolls) or steamed rice

👩‍🍳 Instructions

1. 1

   Prep sprouts: Rinse and soak beans overnight, then drain and keep covered for 8–12 hours until fully sprouted. Rinse well before cooking.

2. 2

   Cook base: Heat oil in a pot. Add asafoetida, then onions; sauté until soft and golden. Add ginger‑garlic paste and cook for 1 minute until fragrant.

3. 3

   Spice & tomato: Stir in turmeric, chili powder, coriander powder, and masala. Add tomatoes, cook for 6–7 minutes until they break down completely and oil separates.

4. 4

   Simmer: Add sprouted beans, potato cubes, salt, and water/stock. Bring to a boil, cover, and simmer on low heat for 15–20 minutes until sprouts are tender and the gravy thickens slightly.

5. 5

   Finish: Taste and adjust seasoning. Simmer uncovered for another 2–3 minutes to get your preferred consistency.

6. 6

   Serve: Ladle hot misal into bowls. Top generously with crunchy sev, fresh onion, coriander, and a squeeze of lemon. Serve immediately with soft pav or rice