Misal Pav is usually made in two parts. In the first part, the sprouted lentils are pressure cooked with some spices. The second part consists of the curry that is often spicy. These two things are then mixed based on taste and preference. I have made this recipe less spicy as I don’t prefer spicy food. But you can adjust the flavors as per your taste. I have used moth beans in this recipe, as that’s what I have grown up eating. But any lentil sprouts will work in this recipe. You can add sprouted green lentils, or black gram, etc. Many people make misal using different varieties of lentils. I have first sprouted the lentils at home. You can even sprout in the Instant Pot. If you want to check the recipe CLICK HERE. I always try to add Lentils in my diet as they are a good source of protein. Sprouted Lentils are actually healthier than lentils. Sprouting increases the protein content in the lentils or the seeds. They are also a rich source of nutrients like potassium, magnesium, fiber, etc. These can be cooked quickly, are also easily digestible, and help in weight-loss. I always make sprouted lentils in bulk so that they can last for 2-3 days. And whenever I have sprouted lentils, I make Misal with whole-wheat Ladi Pav. I like to use sprouted lentils in different and unique recipes. Along with lentil chaat, Misal Pav is my family’s favorite recipe. You can store Misal Pav in an air-tight container for 3-5 days in the refrigerator. If you want to store it for a longer time, you can store it in a freezer for 1-2 months. If storing it in the freezer, then I recommend storing it in the individual boxes. That way you can heat one box at a time. Flavors and taste will remain intact. Just thaw or defrost it, and heat in the microwave or on the stove-top until boiled. If it is too dry, add water as needed.
SPROUTED LENTILS CHAAT MATAR CHAAT PAV BHAJI STREET-STYLE CORNS ALOO TIKKI STUFFED FRITTERS
📖 RECIPE CARD
