Method Wash and soak the peas overnight in water. Next day, drain the peas, add fresh water and cook
in a pressure cooker for 2 whistles. The peas should be cooked soft, but it should not be mushy.
To make the ground masala-
Saute the onions until brown and translucent. Now add the green chilies and Ginger garlic
paste and saute for 2 more mins.
Now add the tomatoes and cook until it softens.
At the end add the coconut and fry for couple of more minutes and take it off the flame. Cool down a
bit and grind it into a smooth paste adding little water if needed.
Now add the ground masala paste and saute it well. Cook for few minutes (for about 8- 10 mins)
covered, until the oil starts to leave the side of the pan. It is important to fry the masala well to
ensure the maximum flavor in the recipe. Do not add salt now because then it will splatter all over
Add the salt and the cooked peas and mix well. Add water to make it into gravy like consistency. Let it
boil for few minutes (about 5-8 mins). Now the gravy is ready for assembly.
Make it just before you are ready to eat.
Toast the pav buns either in butter or olive oil.
In a bowl add the gravy and top it with about 1/4 cup of farsan. Now add a little more
gravy on top. Garnish with chopped onions and cilantro and serve with the toasted buns.
3 onions (sliced)
2 green chilies
2 tsp ginger garlic paste
1/4th cup coconut (grated or desiccated)
1 tsp oil
For the misal masala
Ground paste from above
1 tsp cumin seeds
1 tsp red chili powder (adjust based on spiciness level)
1/2 tsp turmeric powder
1 tsp garam masala
1/2 tsp dhania/coriander powder
1 tsp dry mango powder/amchur powder
3 tbsp oil (got to be liberal for the taste)
Salt to taste
For the assembly/Misal pav
1 1/2 cups (soaked overnight) white peas/vatana (white)
Pav buns as needed
Butter /olive oil to toast the buns
Farsan as needed
1 onion (chopped finely for garnish)
Cilantro/coriander leaves for garnish
Lime wedges few for garnish