Indian · Maharashtra · snack

Misal Pav (Sprouted Moth Beans with Goda Masala and Kat)

Name: Misal Pav (Sprouted Moth Beans with Goda Masala and Kat)
Prep time: 52 min
Total time: 12 h 53 min
Cuisine: Indian · Maharashtra
Ingredients: moth beans — 250 g; peanut oil — 41 g; brown mustard seeds — 5 g; asafoetida — 3 g; curry leaves — 2 g; onions — 300 g; ginger-garlic paste — 15 g; coconut — 60 g; goda masala — 30 g; bedgi red chilli powder — 10 g; turmeric — 3 g; water — 1000 g; salt — 10 g; farsan — 150 g; white sandwich bread — 800 g; lemon cut in — 65 g; onion — 80 g

Misal Pav (Sprouted Moth Beans with Goda Masala and Kat) reads allium 4.6, sweetness 3.8 and salinity 3.6 on Palate's 0–10 flavor X-ray — a Indian · Maharashtra snack, about 12 hr 53 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 4.0 / 10
Sweet & Fruity — 4.6 / 10
Sour & Bright — 1.0 / 10
Bitter & Earthy — 2.0 / 10
Rich & Fat — 4.3 / 10
Aromatic & Spice — 5.0 / 10

The measured notes (of 18)

Allium 4.6 · Sweetness 3.8 · Salinity 3.6 · Nutty 3.3 · Richness 3.2 · Fruity 2.9 · Umami 2.3 · Earthy 1.8 · Herbaceous 1.4 · Bitterness 1.3 · Floral 1.1 · Funk & Ferment 1.1 · Heat 0.9 · Sourness 0.8 · Warm Spice 0.6 · Citrus 0.6

What's in it (17)

moth beans — 250 g
peanut oil — 41 g
brown mustard seeds — 5 g
asafoetida — 3 g
curry leaves — 2 g
onions — 300 g
ginger-garlic paste — 15 g
coconut — 60 g
goda masala — 30 g
bedgi red chilli powder — 10 g
turmeric — 3 g
water — 1000 g
salt — 10 g
farsan — 150 g
white sandwich bread — 800 g
lemon cut in — 65 g
onion — 80 g

Time & effort: about 12 hr 53 min (52 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 81.4 kcal, 3.3 g protein, 1.4 g fat, 14.1 g carbs

Dietary: Vegan — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

Rinse the sprouted moth beans. Sprouting for a full 12 hours, until the tails are about 5 mm long, is what gives misal its sweetness and its digestibility.
Heat the groundnut oil in a heavy pot, add the mustard seeds and wait for them to pop, about 40 seconds, then the asafoetida and curry leaves for 10 seconds.
Add the chopped onions and fry 10 minutes until golden, then the ginger-garlic paste for 2 minutes.
In a dry pan roast the grated coconut over medium heat for 4 minutes until it is deep brown and smells like toasted nuts, then grind it with a splash of water to a dark paste. This roasted coconut is the backbone of the kat.
Stir the coconut paste, goda masala, chilli powder and turmeric into the onions and fry 4 minutes until the oil separates. Goda masala is sweet with dagad phool, cinnamon and sesame and it is a completely different animal from a north Indian garam masala.
Add the sprouts, water and salt and simmer 25 minutes until the beans are soft and a red oily layer, the kat, floats on the surface.
Skim that red oil off into a separate jug; it is served as a fiery topping for those who want it.
To assemble, ladle the usal into bowls, top with farsan, chopped raw onion and a squeeze of lemon, spoon over as much kat as you dare, and serve the pav alongside for dipping.

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Keep reading: what allium, sweetness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.