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Indulge in the vibrant and fiery flavors of Maharashtra with our Vegan Misal Pav recipe. This iconic dish is a medley of sprouted lentils, aromatic spices, and a tangy tamarind sauce, all served with fluffy pav (bread rolls). It’s a vegan twist on the classic Misal Pav, ensuring that everyone can savor the rich and complex tastes of this beloved street food. Join us on a culinary journey through the streets of Mumbai as we create a plant-based version of this delectable dish.
Misal Pav is a beloved Indian street food dish that originated in the state of Maharashtra. Its name, “Misal,” literally means “mixture” in Marathi, which aptly describes the combination of various spicy and flavorful elements in this dish. Here’s a brief overview of its origins:
- Misal Pav traces its roots to Pune, Maharashtra, where it is believed to have been created by the Marathi people.
- This dish has a rich history and is often associated with local Marathi culture and cuisine.
- Over time, Misal Pav has become a popular snack and breakfast option not only in Maharashtra but also in other parts of India.
Vegan Misal Pav
Misal Pav is a beloved street food from the western state of Maharashtra in India. It's renowned for its bold and spicy flavors, making it a favorite among spice enthusiasts. Our Vegan Misal Pav captures the essence of the traditional recipe while eliminating animal products, making it suitable for vegans and vegetarians. This dish offers a delightful balance of textures and tastes, from the crunchy farsan (spicy mix) to the soft pav. Get ready to embark on a culinary adventure that takes your taste buds to the bustling streets of Mumbai.
Tools and Equipment
- Large pot or saucepan: Buy On Amazon / Buy On Amazon
- Skillet: Buy On Amazon
- Wooden spoon: Buy On Amazon
- Blender or food processor: Buy On Amazon / Buy On Amazon
- Serving bowls: Buy On Amazon
- Saucepan (for pav): Buy On Amazon
- Tongs: Buy On Amazon
Ingredients
For the Misal:
For the Tamarind Sauce:
For the Pav:
For the Farsan (Spicy Mix):
Step-by-Step Instructions
For the Misal:
In a large pot or saucepan, heat the oil over medium heat. Add the finely chopped onions and sauté until they turn translucent.
Add the minced garlic and ginger, and sauté for another 2 minutes until fragrant.
Stir in the chopped tomatoes, Misal masala, turmeric powder, and salt. Cook until the tomatoes soften and the oil begins to separate.
Add the mixed sprouts and sauté for a few minutes.
Pour enough water to cover the sprouts, and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 15-20 minutes or until the sprouts are tender.
Check for seasoning and adjust salt and spice levels if needed. Add more water if the misal is too thick.
For the Tamarind Sauce:
In a saucepan, combine the tamarind pulp, jaggery or brown sugar, cumin powder, red chili powder, and salt.
Heat the mixture over low heat, stirring continuously until the jaggery or sugar dissolves and the sauce thickens slightly. Remove from heat and set aside.
For the Farsan (Spicy Mix):
In a mixing bowl, combine the mixed farsan, chopped onions, chopped tomatoes, and chopped coriander leaves. Set aside.
For the Pav:
Heat a skillet or griddle over medium heat. Split the pav horizontally without separating the halves.
Spread vegan margarine or oil on the cut sides of the pav.
Place the pav on the skillet, cut-side down, and toast until they turn golden and slightly crispy. Set aside.
Assembly:
To serve, ladle a generous portion of the sprout misal into serving bowls.
Drizzle the tamarind sauce over the misal.
Top with the spicy farsan mixture.
Garnish with fresh coriander leaves and lemon wedges.
Serve hot with the toasted pav on the side.
Servings 4
- Amount Per Serving
- Calories 377.93kcal
- % Daily Value *
- Total Fat 11.29g18%
- Saturated Fat 1.44g8%
- Sodium 415.08mg18%
- Potassium 251.17mg8%
- Total Carbohydrate 57.26g20%
- Dietary Fiber 10.87g44%
- Sugars 30.87g
- Protein 14.35g29%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. Please note that the nutritional values provided are approximate and may vary depending on the specific ingredients and portion sizes used. It's always best to double-check with your specific ingredients and measurements for accurate nutritional information.
Note
Tips and Variations:
- Adjust the spice level by increasing or decreasing the amount of Misal masala and red chili powder.
- You can substitute the mixed sprouts with just mung bean sprouts if preferred.
- Customize your tamarind sauce by adding a pinch of chaat masala for extra tanginess.
Serving Suggestions:
- Enjoy Vegan Misal Pav as a hearty and spicy breakfast, brunch, or lunch. Serve it with a side of green chilies, onions, and extra lemon wedges for those who crave more heat.
Allergen Information:
- Vegan Misal Pav is typically made with legumes such as sprouted moth beans or mung beans and a variety of spices and condiments.
- Ensure that the bread (pav) used is vegan, as some recipes may use butter or ghee.
- This dish is naturally free from common allergens like dairy, eggs, and nuts, but it's important to check individual ingredients and preparation methods for any potential allergens.
Wine or Drink Pairing:
Misal Pav is a spicy and flavorful dish, making it a great match for refreshing beverages that can cool down the palate:
- Masala Chai: The warmth and spice of masala chai can complement the spiciness of Misal Pav.
- Lassi: A cooling yogurt-based lassi, whether sweet or savory, can balance the heat of the dish.
- Fresh Lime Soda: The citrusy freshness of lime soda pairs well with the bold flavors of Misal Pav.
Storage and Leftovers:
Misal Pav is best enjoyed fresh, but you can store any leftover components separately for later consumption:
- Store the spicy sprouted legume mixture (uṣal) in an airtight container in the refrigerator for up to two days.
- Keep the pav (bread) at room temperature in a sealed bag or container.
- Assemble the dish just before serving to maintain the textural contrast and flavors.
