Sprouts are low on calories and high on proteins and vitamins. Usually misal is made with sprouted matki / moth beans or dried peas and potatoes. We didn't use the potatoes this time, but if you like, you can add cooked potatoes along with the sprouts.
Ma used Malvani masala that is known for it fiery taste and so the the curd / yoghurt helped bring the spice down a few notches. The misal is topped with some chivda, chopped onions, coriander leaves and lemon to get a crunchy tangy taste. You can make it more gravy if you like to dip the pav in it and slurp along.
My other favourite is left over choley topped over bread and a sprinkle of sev over it. Simply Yum.
What are your favourite combination with leftover sabjis ?
Misal Pav
What you need -
2 cloves
1 piece cinnamon
1 bay leaf
1 spoon coriander seeds
4 red chillies
1.5 cups cooked sprouts (moth beans / dried peas / mixed sprouts)
3 medium sized onions chopped into small pieces
2 tbsp grated dry coconut / kopra
1 tsp tamarind paste / pulp
1/2 tsp kolhapuri / malvani / garam masala
1 tbsp oil
salt to taste
Garnishing
1 onion finely chopped
3-4 tbsp coriander leaves finely chopped
1/2 lemon
Add ons
Curd
Chivda / Mixture / Sev
Pav
What you do with it -
In a pan, heat a tbsp of oil and add cloves, cinnamon, bay leaf, coriander seeds and red chillies
Add 2 chopped onions and fry for 3-4 mins
Add grated dry coconut and fry for a few mins
Allow it to cool and grind along with the tamarind paste / pulp
Fry the remaining chopped onion and add the masala
Fry until you see oil leaving the sides of the pan
Add turmeric powder, salt and the cooked matki
Add half cup water and allow it to cook up a bit
If you like it a little spicy, sprinkle 1/2 tsp garam masala / kolhapuri masala / malvani masala and stir well
Take it off the heat
Garnish with chopped onions and coriander leaves
Squeeze a lemon over it and serve with pav / bread, chivda / mixture and curd
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