Misal Pav
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Ingredients
- 200 g dried moth beans (matki)
- 1 onion, finely chopped
- 200 g tomatoes, finely chopped
- 3 garlic cloves
- 10 g fresh ginger, grated
- 1 tsp ground turmeric
- 1 tsp chilli powder
- 2 tbsp vegetable oil
- 60 g sev (crispy gram flour strands)
- 4 bread rolls
- 1 red onion, finely sliced
- 1 fresh lime, juiced
- 10 g fresh coriander, chopped
Nutrition (per serving)
- Calories
- 513 kcal
- Protein
- 21.2 g
- Carbohydrate
- 70.5 g
- of which sugars
- 9 g
- Fat
- 14.2 g
- of which saturates
- 1.7 g
- Fibre
- 9.6 g
- Salt
- 0.98 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Soak the moth beans in plenty of water overnight, then drain and boil in fresh water for 25-30 minutes until tender.
- 2
Heat the vegetable oil in a pan and cook the chopped onion over medium heat for 7 minutes until golden, then add the garlic and ginger and cook for 1 minute.
- 3
Stir in the ground turmeric and chilli powder, then add the chopped tomatoes and cook for 7 minutes until softened.
- 4
Add the cooked moth beans with their cooking water and simmer for 10 minutes to make a thin, spiced curry.
- 5
Split and warm the bread rolls. Ladle the curry into bowls, scatter generously with the sev, sliced red onion and coriander.
- 6
Finish with a squeeze of lime juice and serve with the warm rolls.
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