Curry topped with crunchy farsan served with dinner rolls (pav) and onions/lime on the side
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4.84 from 6 votes

Instant Pot Misal Pav / Sprouts Curry

A delicious Maharashtrain breakfast, Misal Pav made as a one-pot recipe in the Instant Pot. Misal consists of spicy sprouts curry (usal) cooked with onions, tomatoes, ginger, garlic and coconut. This is then topped with diced onions, lemon juice, farsan and enjoyed with pav (dinner rolls).
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: Breakfast, Main Course
Cuisine: Indian
Keyword: authentic, instant pot, pressure cooker
Diet: Dairy-free, Vegan, Vegetarian
Method: Instant Pot/Pressure Cooker
Servings: 8
Calories: 425kcal
Author: Meeta Arora

Ingredients

For the Usal (sprouts curry)

Spices

For Misal Pav

  • 8-10 Dinner rolls (Pav)
  • 1/2 cup Onions chopped
  • 1 cup Thick sev or Farsan Fried savory snack mix
  • 1/4 cup Cilantro

Instructions

  • Start the pressure cooker in Sauté mode and let it heat. Add 1 tbsp oil, onions, ginger and garlic. Sauté for 3 minutes.
  • Add tomatoes and sauté for another 2 minutes. 
  • Add the desiccated coconut and mix well with the onion-tomato masala. 
  • Turn off the pressure cooker. Transfer ingredients to a blender and blend to a paste. If needed, add 1/2 cup water while grinding. Keep aside. 
  • Start the pressure cooker in saute mode (Note: It is not necessary to clean the pressure cooker). Add oil, cumin seeds, mustard seeds, curry leaves and asafoetida. Let them sizzle for 30 seconds. 
  • Add the blended masala paste. Stir well.  
  • Add the spices and mix well with the masala paste. 
  • Add the sprouts and water. Stir well. Press Cancel and close the lid with vent in sealing position. 
  • Start in manual or pressure cook mode for 12 minutes. When the pressure cooker beeps, let the pressure release naturally. 
  • Open lid and stir in the lemon juice and garnish with cilantro. 

To serve Misal Pav

  • In a serving plate, add the sprouts from the curry. Then top with onions and farsan. Add some rassa (liquid) from the curry around the farsan. 
  • Serve with pav (dinner rolls). Enjoy misal pav by dipping the pav in the misal curry.  

Notes

  • I used mixed sprouts in this recipe with both moth and moong beans. You can use either one or a combination with dry peas and soaked black chickpeas. 
  • Onions, Tomatoes: You don't have to dice them, as we are going to grind the masala after some sautéing. 
  • Easy method: If you are not particular about grinding the onion, tomato masala to a paste. You can just dice and add the tempering from step 5 before onions, ginger, garlic, etc and simplify the recipe even further. 
  • Misal Masala: If you don’t have misal spice powder, you can replace it with Goda Masala or make it at home. The main difference between misal masala and garam masala is the addition of sesame seeds and dried red chili to the misal spice mix. 
  • Misal is traditionally a spicy dish. I have made it medium spicy. Adjust to more or less spicy by adjusting the red chili powder. 
  • Farsan: The fried mixture or farsan is added right in the serving bowl, else it gets soggy and won't taste good. 

Nutrition

Calories: 425kcal | Carbohydrates: 63g | Protein: 19g | Fat: 10g | Saturated Fat: 1g | Sodium: 605mg | Potassium: 785mg | Fiber: 3g | Sugar: 2g | Vitamin A: 265IU | Vitamin C: 21mg | Calcium: 227mg | Iron: 7.5mg