All the spice and soul of traditional misal — in a faster, no-fuss format.
🧂 Ingredients (Serves 2–3)
For the Curry:
1 cup mixed sprouts (or sprouted moth beans/matki)
1 medium onion, finely chopped
1 medium tomato, chopped
1 tsp ginger-garlic paste
2 tbsp oil
½ tsp turmeric powder
1 tsp red chili powder (adjust to taste)
1 tsp coriander powder
½ tsp cumin seeds
1 tsp garam masala or misal masala (Welza Misal Masala recommended)
Salt to taste
2 cups water
For Garnish:
½ cup farsan or sev
1 small onion, finely chopped
Chopped coriander leaves
Lemon wedges
To Serve:
4 pav buns
Butter for toasting
👩🍳 Method
1. Prepare the Base Curry:
Heat oil in a pan. Add cumin seeds and let them splutter.
Add chopped onions and sauté until golden.
Add ginger-garlic paste and sauté for 1–2 minutes until aromatic.
Add tomatoes and cook until soft.
Add turmeric, chili powder, coriander powder, and garam/misal masala. Mix well.
Add sprouts and salt. Stir to coat them in masala.
Add 2 cups water. Simmer for 10–12 minutes or until sprouts are soft and curry thickens slightly.
💡 For more heat, add extra red chili or a spoon of Welza Kolhapuri Masala.
2. Toast the Pav:
Slice pav buns and toast with butter on a hot tawa until golden on both sides.
3. Assemble & Serve:
Pour hot misal curry into bowls.
Top with farsan, chopped onions, coriander, and lemon juice.
Serve immediately with buttered pav on the side.
🔥 Pro Tips:
Use pre-sprouted beans for speed — soak overnight and sprout a day ahead.
For extra zing, add a spoon of tamarind pulp or amchur powder to the curry.
Want it richer? Stir in a spoonful of coconut milk or grated coconut while simmering.
⚡ Bold Flavor. Less Effort.
Welza Shortcut: Use Welza Misal Masala to make your quick curry taste just like the street-style version.
Share:
🌶️ Traditional Misal Pav Recipe