Loading...
A fiery and flavorful Maharashtrian street food classic! This dish features a spicy sprouted moth bean curry topped with crispy farsan, fresh onions, and a squeeze of lime, all served with soft pav bread.
For 4 servings
Sprout the Moth Beans (1-2 Days Ahead)
Prepare the Usal (Sprouted Bean Curry)
A quintessential Maharashtrian breakfast, this dish combines fluffy flattened rice with soft potatoes, sweet onions, and crunchy peanuts. It's a quick, wholesome, and savory meal, perfect for starting your day.
A tangy and refreshing Maharashtrian soup made from dried kokum fruit. This light digestif, with a perfect balance of sweet, sour, and spice, is often served with steamed rice or simply sipped on its own.
A classic Maharashtrian fish curry featuring tender pomfret in a tangy, spicy coconut gravy. The sourness from kokum perfectly balances the rich coconut and spices, making it a coastal delight.
A classic Mumbai street food! A fluffy, spicy omelette packed with onions, tomatoes, and chilies, tucked inside a soft, butter-toasted pav. The perfect quick breakfast or satisfying snack.
A fiery and flavorful Maharashtrian street food classic! This dish features a spicy sprouted moth bean curry topped with crispy farsan, fresh onions, and a squeeze of lime, all served with soft pav bread.
This maharashtrian recipe takes 75 minutes to prepare and yields 4 servings. At 1227.79 calories per serving with 41.89g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch.
Prepare the Kat/Tarri (Spicy Gravy)
Assemble and Serve Misal Pav
For a spicier version, add a paste of red chilies (like Sankeshwari or Byadgi) along with the onion-coconut masala for the kat.
This version is typically milder and sweeter. It often includes cooked poha (flattened rice) as a base layer before adding the usal.
While moth beans are traditional, you can make usal with mixed sprouts, mung beans, or even black-eyed peas.
To make it Jain-friendly, omit onions, garlic, and ginger. Use raw banana instead of potato and increase the amount of tomatoes and asafoetida for flavor.
Sprouted moth beans are an excellent source of plant-based protein, which is essential for muscle repair, growth, and overall body function.
The sprouts and onions provide a significant amount of dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
The blend of spices like cumin, turmeric, and chili powder contains compounds that can help boost metabolism and have anti-inflammatory properties.
The beans and pav provide complex carbohydrates, which are the body's primary source of energy, keeping you full and energetic for longer.
Misal Pav can be a balanced meal. The sprouted beans are an excellent source of protein and fiber. However, it can be high in calories and fat due to the oil used in the 'tarri' and the fried 'farsan'. To make it healthier, use less oil and opt for baked farsan or sev.
A typical serving of Misal Pav, including the usal, tarri, farsan, and two pavs, contains approximately 450-550 calories. The exact number can vary based on the amount of oil and farsan used.
Yes, you can. Cook the sprouted moth beans in a covered pot on the stovetop. It will take longer, about 30-40 minutes, for the sprouts to become tender. Ensure you add enough water to prevent them from drying out.
If you can't find moth beans (matki), you can use sprouted green gram (mung beans), a mix of various sprouts, or even black-eyed peas (chawli). The taste and texture will be slightly different but still delicious.
To reduce the spice level, decrease the amount of red chili powder in the usal and the Kashmiri red chili powder in the kat. You can also reduce the quantity of Misal Masala. Serving with a side of yogurt or curd can also help balance the heat.
Yes. Store the usal and the kat/tarri in separate airtight containers in the refrigerator for up to 2-3 days. Do not mix them with the farsan and raw onions until you are ready to serve. Reheat thoroughly before assembling.