Misal Pav
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
4 steps. 45 minutes total.
- 1
Step 1
- a.Sprout the Moth Beans (1-2 Days Ahead)
- b.Rinse 1.5 cups of moth beans (matki) thoroughly. Soak them in ample water overnight or for at least 8 hours.
- c.Drain the water completely. Transfer the beans to a sprout maker or tie them loosely in a clean muslin cloth.
- d.Keep the cloth in a warm, dark place for 24-36 hours, sprinkling with water every 12 hours to maintain moisture. Aim for sprouts about 1/2 to 1 inch long.
- 2
Step 2
- a.Prepare the Usal (Sprouted Bean Curry)
- b.Heat 2 tbsp of oil in a pressure cooker over medium heat. Add 1 tsp mustard seeds and 1 tsp cumin seeds. Once they splutter, add 1/4 tsp asafoetida and 10 curry leaves.
- c.Add 1 finely chopped onion and sauté for 3-4 minutes until translucent.
- d.Add 1 tbsp ginger-garlic paste and cook for 1 minute until the raw aroma dissipates.
- e.Stir in 1 chopped tomato and cook for 4-5 minutes until it becomes soft and pulpy.
- f.Add the spice powders: 1/2 tsp turmeric powder, 1 tsp red chili powder, and 1.5 tbsp misal masala. Sauté for 1 minute until fragrant.
- g.Add the sprouted moth beans, 1.5 tsp salt, 2 tsp tamarind paste, and 1 tsp jaggery (if using). Mix well to coat the sprouts.
- h.Pour in 4 cups of water. Secure the lid of the pressure cooker and cook on medium-high heat for 2 whistles (approx. 10-12 minutes).
- i.Let the pressure release naturally before opening the lid. The usal is ready.
- 3
Step 3
- a.Prepare the Kat/Tarri (Spicy Gravy)
- b.In a pan, dry roast 1/4 cup of grated dry coconut on low heat for 2-3 minutes until golden brown. Remove and set aside.
- c.In the same pan, add 1 tsp of oil and sauté 1 sliced onion for 8-10 minutes until deeply golden brown and caramelized.
- d.Allow the roasted coconut and onion to cool completely. Transfer to a grinder with 4 garlic cloves and 1-inch ginger. Add 2-3 tbsp of water and grind to a very smooth paste.
- e.Heat the remaining 3 tbsp of oil in a separate pot over medium heat. Add the ground paste and sauté for 5-7 minutes, stirring often, until the paste darkens and oil separates at the edges.
- f.Lower the heat and add 2 tbsp Kashmiri red chili powder and 1 tbsp misal masala. Cook for 1 minute, ensuring the spices don't burn.
- g.Pour in 2 cups of hot water and add 1/2 tsp salt. Stir well, bring to a boil, then reduce heat and simmer for 8-10 minutes until a layer of red oil (the 'tarri') floats on top.
- 4
Step 4
- a.Assemble and Serve Misal Pav
- b.In a serving bowl, first add a generous ladleful of the prepared usal (moth bean curry).
- c.Top it with a large handful of crispy farsan.
- d.Sprinkle finely chopped raw onion and fresh coriander leaves over the farsan.
- e.Pour the hot, spicy kat/tarri over everything. Adjust the amount based on your spice preference.
- f.Place a lemon wedge on the side of the bowl.
- g.Serve immediately with 2 soft pavs, which can be lightly toasted with butter if desired.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, use homemade Goda Masala or a high-quality store-bought Misal Masala.
- 2The key to a good 'tarri' or 'kat' is to be generous with the oil and to properly brown the onion-coconut paste until oil separates.
- 3Do not overcook the sprouts; they should be soft but retain a slight bite.
- 4Assemble the Misal Pav just before serving to ensure the farsan remains crispy.
- 5For a richer usal, you can add a small boiled and mashed potato along with the sprouts.
- 6The usal and kat can be made a day in advance and refrigerated. Reheat thoroughly before assembling.
- 7If the kat/tarri becomes too thick upon simmering, add a little hot water to adjust the consistency.
Adapt it for your goals.
Kolhapuri Misal
For a spicier version, add a paste of red chilies (like Sankeshwari or Byadgi) along with the onion-coconut masala for the kat.
Puneri MisalPuneri Misal
This version is typically milder and sweeter. It often includes cooked poha (flattened rice) as a base layer before adding the usal.
Different SproutsDifferent Sprouts
While moth beans are traditional, you can make usal with mixed sprouts, mung beans, or even black-eyed peas.
Jain MisalJain Misal
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.
Why this is on our healthy list.
Rich in Plant-Based Protein
Sprouted moth beans are an excellent source of plant-based protein, which is essential for muscle repair, growth, and overall body function.
High in Dietary Fiber
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.
Boosts Metabolism
The blend of spices like cumin, turmeric, and chili powder contains compounds that can help boost metabolism and have anti-inflammatory properties.
Source of Complex Carbohydrates
The beans and pav provide complex carbohydrates, which are the body's primary source of energy, keeping you full and energetic for longer.
Frequently asked questions
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.