Misal Pav
A lively Maharashtrian street favorite made with sprouted moth beans in a spicy curry, topped with onion, cilantro, and farsan. Served with soft pav, it brings plenty of heat, crunch, and tang in every bite.
For 4 servings
- prep · ~10 min
Prepare the beans and vegetables.
1.Drain the soaked and sprouted moth beans.2.Peel and cube the potato.3.Finely chop the onions and keep a little aside for topping.4.Chop the tomatoes, green chili, and cilantro. - pressure cook · ~15 min
Cook the moth beans and potato.
Add moth beans, potato, 2 cups water, and half of the salt to a pressure cooker. Cook until the beans are soft but still hold their shape, about 3 whistles.
TIPDo not overcook the beans into a mash; misal tastes best when the sprouts stay a little whole. - temper · ~2 min
Make the tempering.
1.Heat oil in a pan over medium heat.2.Add mustard seeds and let them splutter.3.Add cumin seeds and curry leaves.4.Stir for a few seconds until fragrant. - saute · ~12 min
Cook the masala base.
1.Add the chopped onions and cook until light golden, 5 to 6 minutes.2.Add green chili and ginger-garlic paste, then cook for 1 minute.3.Add tomatoes and cook until soft and pulpy, 4 to 5 minutes.4.Stir in turmeric powder, red chili powder, coriander powder, and goda masala.TIPKeep the heat medium once the spice powders go in so they bloom without burning. - simmer · ~12 min
Finish the misal curry.
Add the cooked moth beans, potato, remaining cooking liquid, 1 cup water, tamarind paste, jaggery, and the remaining salt. Simmer for 10 to 12 minutes until the curry is spicy, balanced, and slightly thin.
- assemble · ~3 min
Assemble the misal.
1.Spoon the hot misal into serving bowls.2.Top with the reserved chopped onion.3.Add cilantro and a generous handful of farsan.4.Finish with a little lemon juice. - serve
Serve with pav on the side.
Serve the misal hot with split pav for dipping and scooping. Keep extra farsan and lemon at the table if you like.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Keep the curry slightly thinner than you think; the farsan will soak up liquid fast once topped.
- 2Toast the pav lightly on a dry tawa or with a little butter just before serving for better texture.
- 3Cook the onions to light golden, not dark brown, so the goda masala stays balanced and not bitter.
- 4If the sprouts are very tender after pressure cooking, simmer gently to avoid breaking them into a mash.
- 5Add farsan only at the table so it stays crisp instead of turning soggy in the hot misal.
- 6Taste after adding tamarind and jaggery, then adjust salt and heat so the curry stays spicy, tangy, and lightly sweet.
- 7The curry can be made a day ahead; reheat with a splash of water because it thickens as it sits.
Adapt it for your goals.
Extra-spicy
Increase green chili and red chili powder for a fiercer kat-style misal that suits spice lovers.
low oilLow-oil
Reduce the oil in the tempering and use less farsan on top for a lighter everyday version.
jainJain
Skip onion, garlic, and potato; use more sprouts and tomato with ginger and spices for a Jain-friendly adaptation.
butter toasted pavButter-toasted-pav
Toast the pav with butter on a tawa before serving for a richer, street-style finish.
Why this is on our healthy list.
Protein-Rich Sprouts
Sprouted moth beans add plant protein and make the misal more filling than a plain potato-based curry.
Fiber From Beans and Vegetables
Moth beans, onion, tomato, and potato contribute fiber that supports satiety and gives the dish substance.
Antioxidant Spice Base
Turmeric, cumin, coriander, curry leaves, ginger, and garlic bring aroma along with beneficial plant compounds.
Frequently asked questions
Yes. Simmer the sprouted moth beans and potato in a covered pot until tender; it will take longer than pressure cooking.
