Fructose Free Vegan Misal Pav
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Learn more →Ingredients
4 servings
For the usal (sprouted bean curry)
- 2 cups moth beans (matki) or mixed sprouted lentils, sprouted (see notes)
- 2 tbsp neutral oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 8 to 10 fresh curry leaves
- 1 medium yellow onion, finely chopped
- 4 garlic cloves, minced
- 1 tsp fresh ginger, grated
- 2 medium tomatoes, finely chopped
- 1 tbsp kolhapuri masala or garam masala
- 1 tsp ground coriander
- ½ tsp ground turmeric
- ½ tsp red chili powder, or more to taste
- 1 tsp salt, plus more to taste
- 2 cups water
For the kat (spiced gravy)
- 2 tbsp neutral oil
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 tsp fresh ginger, grated
- 2 medium tomatoes, finely chopped
- 1 tbsp kolhapuri masala or garam masala
- ½ tsp red chili powder
- ½ tsp ground turmeric
- ½ tsp salt
- 2 cups water
For serving
- 8 vegan pav rolls or soft dinner rolls
- 1 cup farsan (sev or mixed namkeen), for topping
- 1 small red onion, finely chopped
- ¼ cup fresh cilantro, roughly chopped
- 2 tbsp fresh lemon juice
- 1 tbsp vegan butter, for toasting pav (optional)
Instructions
- 1
Sprout the moth beans: rinse 2 cups of dry moth beans, soak in cold water for 8 hours or overnight, then drain and tie loosely in a damp cloth or place in a sprouting jar. Leave at room temperature for 8–12 hours until short tails appear, about 1/4 inch long. (If using pre-sprouted beans, skip this step.)
- 2
Make the usal: heat 2 tbsp oil in a large saucepan over medium heat until shimmering. Add the mustard seeds and cumin seeds and cook until the mustard seeds pop and the cumin is fragrant, about 30–45 seconds. Add the curry leaves — they will sputter — then immediately add the chopped onion and cook, stirring occasionally, until softened and golden at the edges, about 6–7 minutes.
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