West Indian
Misal Pav (Spicy Sprouted Moth Bean Curry with Pav)
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Misal Pav (Spicy Sprouted Moth Bean Curry with Pav) is West Indian home cooking, eaten at breakfast and lunch. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
The quantities follow this count.
How to cook it
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Sprout the matki over two days, soaking it overnight and then leaving it in a damp cloth, or buy it sprouted from the vegetable seller.
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For the kat, dry roast the grated coconut in a pan until golden, then roast 1 sliced onion in 1 tsp oil until well browned. Grind both with a little water to a smooth paste.
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For the usal, heat 1 tbsp oil in a pot, add the mustard seeds and curry leaves, then 1 chopped onion, and cook until soft. Add the chopped tomato, turmeric, 1 tsp goda masala and half the salt, then the sprouts and 1 cup water, and simmer 12 minutes until the sprouts are tender but whole.
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For the tarri, heat the remaining oil in another pan, add the ginger garlic paste, both chili powders and the rest of the goda masala, then the coconut paste, and fry 3 minutes until the oil turns red. Add the remaining water and salt and simmer 10 minutes into a thin, fiery curry with a layer of red oil on top.
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Finely chop the last onion. Put a ladle of usal in each bowl, pour the tarri over to taste, and pile on sev, raw onion and cilantro, with a lemon wedge.
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Warm the pav on a tawa and eat it alongside, tearing it to scoop up the misal. Keep some tarri back for anyone who wants it milder.
Serve it with
A West Indian lunch is a plate rather than a single dish. These are the courses that normally sit beside Misal Pav (Spicy Sprouted Moth Bean Curry with Pav), read from the same composition Dinejot builds a real meal from.
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The cooked vegetable
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The protein alongside
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What it is eaten with
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The sharp little thing
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Something cool and fresh
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Misal Pav (Spicy Sprouted Moth Bean Curry with Pav) carries gluten, sesame, and coconut. It is free of the remaining 7 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | No | |
| Gluten | Yes | Aamti (Goda-Masala Spiced Dal) |
| Shellfish | No | |
| Eggs | No | |
| Soy | No | |
| Fish | No | |
| Sesame | Yes | Akoori (Parsi Spiced Scrambled Eggs) |
| Coconut | Yes | Akoori (Parsi Spiced Scrambled Eggs) |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 540 kcal
- Protein
- 15 g
- Carbs
- 66 g
- Fat
- 24 g
- Fiber
- 9 g
- Sugar
- 9 g
- Sodium
- 1100 mg
- Saturated fat
- 6 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Misal Pav (Spicy Sprouted Moth Bean Curry with Pav) takes about 50 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at breakfast and lunch. Nothing in the calendar rules it out, so it is a year round dish.
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Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.